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Ingredients

3 tablespoons pearl sago 2 tablespoons white sugar ⅓ cup hot water 2 tablespoons water ¾ fresh mango, peeled and diced ⅛ pomelo, peeled and diced 2 fluid ounces sweetened coconut cream

Nutrition Info

90.3 calories carbohydrate: 18.5 g cholesterol: : - fat: 2 g fiber: 0.5 g protein: 0.4 g saturatedFat: 1.8 g servingSize: - sodium: 5.6 mg sugar: 12.9 g transFat: : - unsaturatedFat: : -

Place sago in a saucepan and cover with water, bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover saucepan, and let sit until sago becomes translucent, about 5 minutes. Drain.
Stir sugar into 1/3 cup plus 2 tablespoons hot water in a bowl until dissolved.
Place sugar mixture into a blender, add 3/4 of the mango and blend until smooth. Chill in the refrigerator for 20 minutes.
Stir sago and 1/2 of the pomelo into blended mango mixture and mix well. Spoon into 6 shot glasses and top with coconut cream and remaining mango and pomelo.

6 servings

If you can't find pomelo, grapefruit is an adequate substitute for this dainty, classy fruit dessert. Perfect for dinner parties.