Summer Sago

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If you liked our classic mango sago, you'll love this refreshing, summer variation! This summer sago is filled with chewy, bouncy sago pearls, coconut gel, three melons — watermelon, honeydew, and cantaloupe— and a refreshing base made of watermelon juice, evaporated milk, and condensed milk. For more ways to enjoy sago in the summer, also try our mango pomelo sago drink.

Prep Time20

Cook Time10

Total Time20

Yield: servings

Ingredients

▢ 1 cup sago pearls
▢ 5 pounds seedless watermelon
▢ 3 pounds honeydew melon
▢ 2 pounds cantaloupe
▢ 7 ounces coconut gel drained (optional; also known as nata de coco)
▢ 1 can evaporated milk (usually 1 can is 12 fl. oz)
▢ ¼ cup sweetened condensed milk more or less to your sweetness preference
▢ 2 cups Ice cubes

Instructions

Prepare the sago:
Bring a pot of water to a boil and add the sago pearls while stirring the water. Reduce the heat so that the water at a gentle boil and cook the sago according to the package instructions or until most of the pearls are clear and only some still have a small white dot in the center, about 10-15 minutes. Make sure to stir occasionally. Once the sago pearls are cooked, drain with a mesh strainer and rinse well with cold water until the pearls are completely cooled. Set aside until needed.
Please use a large enough pot as the sago will expand as they cook and the water will become quite thick and starchy. We recommend about using at least 4 times the amount of water to sago.
Prepare the watermelon:
For the watermelon, trim and discard the rind then carefully cut the watermelon into ½ -1 inch discs. Cut out the watermelon with your cookie cutter and set them aside. Alternatively, just cut the watermelon into bite size chunks.
With either method, save the scraps (about 2-3 cups of watermelon) and transfer it to the blender. Blend the watermelon scraps until smooth. You'll need 10 fluid ounces (about 300ml) of watermelon juice. Cover both the cut watermelon and the watermelon juice and keep them refrigerated until needed.
Prepare the honeydew and cantaloupe:
For the honeydew melon and cantaloupe, cut the melons in half, scoop out and discard the seeds, and use a melon baller to make melon balls or just trim away the rind and cut the flesh into smaller bite size chunks. Set aside until needed or cover and keep refrigerated.
Assembly:
In a large serving bowl, add the prepared sago, the coconut gel, all three melons, the watermelon juice, evaporated milk, condensed milk, and ice. Stir until well combined and enjoy!

Notes

Please refer to the post above for step by step photo reference, tips, storage, and FAQs!

Nutrition facts calculation does not include coconut gel (nato de coco)
Feel free to substitute more of one melon for another or only use one melon. If so, we highly recommend choosing watermelon because the watermelon juice really makes the sago extra refreshing.

Nutrition

Keywords: melons, watermelon

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Summer Sago

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Instructions

Notes

Nutrition

Ingredients