Mango Sago Soup w/ Pomelo & Dragon Fruit

This is a popular dessert in Hong-Kong that consists of a chilled mango-coconut soup filled with tapioca pearls and topped with shards of pomelo and chunks of fresh sweet mango. I added my own little twist by flavoring the mango-coconut soup with Kaffir lime leaves (mango plays well with lime) and added cubes of sweet dragon fruit. I could drink a gallon of this stuff. Really. On a hot day there’s nothing as satisfying as this dessert and there’s absolutely no need to feel guilty because it’s fruit on top of more fruit, only more luxurious. If I was living under the tropics all I would need to survive would be this mango-tapioca soup and.. err.. a hammock.

Now the second good news of the day is that it couldn’t be easier to make. And you should make it soon since all the fruits are in season right now. Just keep the components separate and combine them at the last minute since tapioca has the tendency to “melt” and disappear into the soup if it stands in in too long. Well, that is a big “if”. If I know you well, my dear readers, you’ll be funneling it down like I do.

  • Mango Sago Soup with Pomelo & Dragon Fruit

  • Serves 4
    • Mango Sago Soup with Pomelo Recipe:
    • 4 ripe Mexican or Thai Yellow Mango
    • 1 cup coconut milk
    • 3/4 cup cold water
    • 1/2 cup sugar
    • 2 kaffir lime leaves (or strips of lime zest)
    • 1 Pomelo or grapefruit
    • 3/4 cup tapioca pearls
    • 1 dragon fruit, optional
    • fresh mint leaves
    • For the mango soup with pomelo & dragon fruit
    • Peel and pit three of the mangoes and place the chunks in a blender. Add the coconut milk. Cut the last mango into cubes and reserve on the side.
    • Place the water, sugar and Kaffir lime leaves in a small saucepan and bring to a boil to make a syrup. Remove from the heat and let it cool and infuse for 15 minutes. Remove and discard the leaves.
    • Blend the mango and coconut mixture with half of the Kaffir lime syrup. Taste for sweetness. Add more syrup if necessary. Blend until you obtain a very smooth soup.
    • Strain the mixture into a bowl and discard the stringy parts. Chill.
    • Meanwhile cook the tapioca in boiling water according to directions. Strain and cool under cold running water.
    • When ready to serve, add the tapioca to the chilled mango-coconut soup and stir well. Pour into bowls and garnish with shredded segments of pomelo, and cubes of mangoes and dragon fruit. Garnish with mint leaves.

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  • corrine

    This looks so good! What a great pictures!

  • Dr. CaSo

    Something I will definitely try to make soon, I have a craving for mangoes these days!

  • PolaM

    Looks delicious! How do you get the soup to be that vibrant?

  • Tasteslikehome

    Okay, so the desserts looks fantastic as usual but I am more interested in what they are served in. I love those! Where did you get them?

  • Jun Belen

    Beyond gorgeous!

  • Asa Ng

    I’m from Hong Kong and I’ve never seen such a beautiful sago soup in my life!

  • Crystal @ A Lovin’ Forkful

    Your recipes are always so stunning! You have great talent for taking gorgeous photos. 

  • Purabinaha55

    I just saw this picture on Foodgawker and couldn’t stop
    appreciating!! The recipe sounds delish!!!

  • Anonymous

    Never heard of this!  But it’s spectacular — both the recipe and the pictures (really excellent — each one is extraordinary).  Lovely combo of flavors.  Thanks so much.

  • Cristina

    OMG! What a stunning looking soup and so professionally presented.  Would love to give this try (both tasting and preparing).  Just lovely! 

  • Katherine Martinelli

    Just gorgeous!! I love all the flavors.

  • Ridwan

    Mango is one of my favorite,such a beautiful and Yummy mango dish,the picture is stunning,congrats on top 9 today !!

  • Staci@ClickandCookRecipes

    The picture is stunning if nothing else…amazing shot…sounds like a very interesting dessert!  Thanks for sharing!

  • Oui, Chef

    I don’t know if I can find dragon fruit around here, but the rest of this I am making for sure.  Love the cute little cups for serving, I would want mine much bigger though….I’m thinking a 5 gallon bucket!

  • Candice

    Beautiful photo! I love this stuff. 

  • Suzi

    This is amazing all the way around.

  • DB-The Foodie Stuntman

    Love naturally sweet desserts. Congratulations on making the foodbuzz Top 9!

  • Kelly

    These are absolutely gorgeous!!!  Fabulous recipe! :)

  • C.J. Ludlow


    Congratulations on your foodbuzz top 9, today!

  • Anonymous

    Thanks, Kelly!

  • Anonymous

    Thank you!

  • Anonymous

    Thank you, Suzi. 

  • Anonymous

    Thank you!

  • Anonymous

    Thank you, Staci. 

  • Anonymous

    Yes, the cups were just to make the photo pretty. I had my bucket on the counter. :)

  • Anonymous

    Thanks a lot! It’s a really great dessert. One of my favorite.

  • Anonymous

    That’s like the best compliment, ever. :) I thought you were from Brooklyn. 😛

  • Anonymous

    Ultra-ripe mangoes!

  • Anonymous

    Thank you Crystal. I try! :)

  • zenchef

    Thank you so much!

  • Anonymous

    Thanks a lot!

  • Meena Thennaapan

    lovely presentation!
    @ home the quantity of mango is much lesser. Love the dessert

  • Kathy Knoop

    Just bought a Kaffir lime tree, going to try it this weekend!

  • L Michelle999

    Looks Sooo Delicious! No longer Mango season here. I’m putting 
    this into my Mango arsenal for the end of 2012 — Summer DownUnder — Australia that is :) 

  • Yue Cheong

    love the colours!

  • Kathy Knoop

    i made it this weekend…crazy raves!  All I needed was at the Ranch 99 Asian Grocery in Phoenix…. but…what size sago pearls are you supposed to use? They had a huge selection!

  • zenchef

    Thanks Kathy! Small and medium sized sago work best for this recipe. 

  • Lori Lynn

    Oh, I so wish I read this before my fundraiser dinner party last weekend, this would have definitely been my “orange course.” Fabulous! So very impressed…the presentation is jaw-dropping.

  • Mira Mi

    Steph…this looks phenom :) Always obsessed with your photos! xx MiraUncut

  • Pascal Jugan

    Wonderful recipe for a sunny time like today in France ! amazing Photo !

  • Chris Chang

    Oh mann, that looks AMAZING. Growing up an Asian family we always had fruit as “dessert”. Now living on my own I don’t do it as often, but this makes me want to eat fruit all day. It looks beautiful!

    I had mangoes in Thailand and they were amazing. I obviously can’t find as delicious mangoes in the US but I’m definitely inspired by this 😀 An amazing job Chef Zen!

  • Jmargolies

    Can u tell me where I can get those bowls?

  • Sp1187

    serves 4…….how big is the serving in the fabulous pics?

  • zenchef

    I got them at Broadway Panhandlers in NY but there’s no brand on them. Not quite sure where to order them from. 

  • zenchef

    Those are actually quite small. I would say that those cups are 1/3 serving. :) You should plan on about a cup per person which is about what that recipe makes. 

  • zenchef

    As always, thank you Chris!

  • zenchef

    Vive la France!

  • Broadway Panhandler

    Hi Zen Chef

    We’re flattered that you used our Mini Verrines
    glasses to feature your gorgeous delicious treat, especially with many variety of mangoes being in season at the moment.

    We wanted to offer your readers more information about these glasses as we have received some inquiries citing you as their reference. Our Mini Verrines Glasses (item# 14191) currently sells at $3.95 each and is only currently available in-store at Broadway Panhandler. Orders can be placed via phone toll-free at 866-266-5927.

    Broadway Panhandler

  • Monica Luppi

     I was just going to say what lovely little serving cups, thank you!

  • Dan

    this was absolutely ridiculous. I made it without tapioca and dragon fruit and instead put sliced kumquats on top and it blew me and my guests away. thanks Michel!