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It is composed of mango, pomelo, sago, coconut milk, cream and sugar. Mango pomelo sago is “8 bone-chilling summer desserts for Hong Kong” In this recipe, sago is replaced by Chia.
Ingredients ( Serve 2 ~ 3 )
- 4 tbsp Chia Seeds ( 50 g )
- 1.5 g Mango ( 600 g)
- 1 Grapefruit
- 50 g Raw Rock Sugar
- 100 ml Coconut Cream
- 50 ml Fresh Milk
- 250 ~ 300 ml Water
- Pinck of Himalayan Salt
Instruction
1. In a small saucepan, combine milk and coconut cream. Add pinch of salt. Bring it to boil and remove from heat. Set aside to let it cool.
2. In a small saucepan, boil rock sugar and water until all sugar melt. Set aside to let it cool.
3. Chia seeds don’t need to rinse before use, place in a big bowl, add half of milk mixture and sugar syrup. Let it stand for 5 ~ 10 minutes.
4. Dice mango, blend into mango puree using a hand blender. 2/3 mango puree mix with coconut mixture. 1/3 for decoration.
5. Cut a grapefruit into segments.
6. 2/3 mango puree mix with sugar syrup and coconut mixture. If you like to have gradient layer, you may keep some mango puree not mix.
7. Place all chia seeds, mango puree, grapefruit, mango coconut mixture and finally diced mango on top according to your preference.
8. Serve immediately or chilled it in refrigerator.
