Remove the membrane of pomelo and break the flesh roughly. Our home grown pomelos are very sour. If it’s too sour, marinate the broken flesh with simple syrup.
Boil the tapioca for 20 minutes, put it into a bowl of cold water and drain.
Separate the mango fruit and the syrup from the can. Cut 2 pieces of the mango into an adequate size.
Mix the cut mango, yogurt, ice cubes, and 2 to 3 tablespoons of the syrup with an electric mixer until it turns into smooth puree.
Lay tapioca and mango in a bowl.Pour the mango puree on it. Top with pomelo.
Grape fruits, hassaku, or hyuganatsu can be used instead of pomelo.
Story Behind this Recipe
I make this dessert to consume our home grown pomelos. I came up with this recipe to use up all ingridients while thinking of the delicious pomelo & mango sago that I had in Singapore’s Mirakuen and Ah Chew Desserts.
I used yogurt to avoid leftover coconut milk. Coconut milk makes the taste more ethnic. Try it with shaved ice and vanilla ice cream during the mid summer.