Dessertilicious – Pomelo Mango Dessert


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Pomelo a citrus fruit with an appearance of a big grapefruit but not as big as a basket ball.

Rich in Vitamin B and C with a significant contents of beta carotene and folic acid with an amazing Potassium content.

Its also the time of the year where Pomelos are easily available especially during Mid-Autumn Festival.

Here’s how you can prepare a bowl of refreshing Pomelo Mango Dessert.


One large Ipoh Pomelo

3 large Thai mangoes

2 tablespoons Alce Nero  Organic Wildflower Honey

Ice cubes

Ice water


Cut the Pomelo about quarter inch deep across the fruit and divided them into five or six segments depending on the size of the fruit.

Trimmed off any excess white pith to get into the pomelo arils using a sharp kitchen knife to remove each layer.

I prefer to keep the fresh of the  pomelo in a Lock and Lock container and store in the chiller and serve the dessert later.

Remove the Mango skin and cut them into slices and blend into puree.

In a mixing bowl, add ice water, mango puree and your desired amount of Alce Nero Organic Wildflower Honey together with the Pomelo fresh and mix well.

Its best to serve this dessert chill.

Divide the Pomelo Mango dessert into bowls and add a few small ice cubes before serving.

With out current haze condition, anyone would love to have a bowl of chilled Pomelo Mango Dessert.


Check out here for recipes using Alce Nero organic products.

For more mangolicious desserts, check out here

Grass Jelly with Mango and Sago Dessert


Grass jelly is a jiggly Asian dessert that has a shiny black or dark green appearance.

It takes several hours of boiling the dried herb down into gelatinous and gummy substance. The mixture is strained and then kneaded with some flour. After hours of work the substance is finally ready to be formed by cooling in trays into cubes known as grass jelly.

Easily available in different sizes and forms from the local supermarkets.

Commonly known to Singaporean as “chin chow”.


Remove the grass jelly from the plastic package and cut them into larger cubes and  leave in the refrigerator to cool in an air tight container.

Slice mangoes and cut them into cubes.

Do  not throw away the smaller pieces of the mango, add them to a blender and puree to be added to the dessert later.

Soak some sago in cool water to expand and bring them to a boil.

In a small saucepan, add one or two pieces of Gula Melaka and two to three pandan leaves with some water and bring to a boil.

Leave it to cool.

You can use crush ices or smaller ice cubes together with some icy water and add onto a bowl.

Topped with a generous amounts of grass jelly (chin chow) cubes and mango cubes and sago.

Add a few tablespoons of the mango puree and the gula Melaka liquid.

Adjust the sweetness accordingly to your own taste bud.

Serve cold.


For more dessert ideas, check out here.

Mangolicious Desserts


When you have excess mangoes at home, there will be more desserts served with this sweet, rich in pre-biotic dietary fibre, vitamins, minerals and poly-phenolic flavonoid antioxidant compounds.

Puree the mango slices in the blender.

You don’t need to purchase whipped cream, you can whisk some full cream in the blender to your desired consistency. Add some honey and squeezed lemon juice to the dessert.

Topped with mango cubes and served the dessert with these Vintage Crystal Compote with cut and pressed glass floral designs.

Another favourite, Mango lassie. Using the balance of the lightly whipped cream, blend together with the mango puree and ice blended. Refrigerate for half an hour to obtain the icy freshness before serving.


More mango desserts, check out here for the details.

Mango Dessert with Pomelo and Sago


A popular dessert from fresh ripe Mangoes.


2 huge fresh ripe Mangoes

Small packet Sago Pearls

Small Ripe Pomelo


Rinse sago pearl with tap water in a sieve till the water runs clear.

Drain and pour into a pot of boiling water.

Leave it to boil for 10 minutes and turn off the heat.

With the lid covered, leave the sago pearls in the boiled water for another 10 minutes until they become translucent.

Discard the water and rinse with tap water and set aside.

Skinned and slice mango and puree using a blender.

You can add some ice water to dilute the mango puree.

Set aside a few slices of the mango and cut into small cubes as garnishing.

Peel the pomelo and extract the pulp and set aside.

Before serving, in a large bowl, combine the mango mixture and sago pearls and stir well.

Chill for at least 2 hours.

For serving, pour the mango dessert into individual serving bowl.

Add your desired quantity of sago pearls and pomelo pulps.

Topped with mango cubes and serve.

Here’s the mango dessert served with mango cubes and sago.


Here’s the mango dessert served with mango cubes, sago and pomelo pulps.

I did not add sugar nor honey to this dessert since the mango are ripe and extremely sweet.

You will need to adjust the taste if the mangoes are not fully ripe.


Here’s more mangolicious recipes.

Mangolicious Salad


What do you do when you have excess mangoes in the kitchen?

Puree for mango lassie, mango pudding.

My family favourite – Mango Salad

The original sweetness of the mango added natural flavour to any salad dish.

A lightly toss of a combo of selected julienned and shredded colourful vegetables, a drizzle of olive oil and some mayo is all you need to whip up a yummilicious salad.

If you have fresh prawns, just steamed them. De shelled and deveined and add to the dish for the seafood splendour.

Chilled the salad in the refrigerator for half and hour and its ready to serve.

Its best to serve the mango in chunk slices for the real bite.


Check out for more salad dishes.

Mango Gold Ingots Jelly symbolizing Prosperity and Wealth (Chinese New Year)


Gold Ingots or  Sycee (Yuanbao) are symbols of Prosperity and Wealth.

A currency first used as a medium of exchange as early as the Qing Dynasty until the 20th Century.

These days, imitation gold sycees are used as a symbol op Prosperity by Chinese and frequently displayed during Chinese New Year in various forms.

chinese gold Chinese Demand to Buy Gold Picks Up After Holiday


1 ripe Sweet Mango

1 packet Agar Agar strips (20g)

900 – 1000 ml water

2 tablespoons of coarse sugar or two pieces of medium rock sugar

(you can adjust sweetness to your own taste bud)


Soak agar agar strips in water for about 10 to 15 minutes to softened.

Add about 900 – 1000 ml water into a saucepan.

Bring to a boil and add the agar agar strips.

Dissolve the agar agar in coarse sugar or rock sugar and stir thoroughly.

Cut the ripe mango and discard the skin.


Pour the mango slices into a blender.







Blend into a puree







Add the mango puree into the saucepan together with the agar agar liquid.

Mango puree about 350ml and agar solution 550 ml approximately.

Stir and mixed thoroughly.

When done, turn off the heat and transfer into a mixing bowl to drain any unwanted mango pulps.

Pour the mixture into the ingot moulds.

Place a serving plate below the mould tray to stabilized.

Leave the tray in the refrigerator to set.

Serve cold.


Check out here for other Chinese New Year snacks.


Mango Seafood Rolls with two choices of Dips


Simple dish but the only challenge is how you wrap the seafood rolls and deep fry them.

The three ingredients required for the seafood rolls are mangoes, fresh medium size prawns and a packet of cuttlefish paste.


Two ripe sweet mangoes (cut each mango half lengthwise into 3 or 4 even sections and then cut into the required size and length)

1 piece Bean curd Sheet (cut into 15 – 16 pieces) Half packet of Cuttlefish Paste 15 -16 pieces of fresh medium size prawns (de shelled and deveined)

Grounded Pepper


Place a piece of bean curd sheet on top of the chopping board.

Dampened a piece of paperhand towel and gently wipe across each beancurd sheet to remove the excess salt in each sheet.

Scoop about two to three teaspoons of cuttlefish paste and place on the beancurd sheet.

Top with a piece of fresh prawn (butterfly).

Marinate the prawns with some grounded pepper and sesame oil.

Sandwich two long slices of sweet mango between the seafood ingredients.

Fold all sides of the beancurd tightly.

To secure the edges, brush with beaten egg.

Continue to prepare the parcel until all beancurd sheets are used up Heat pan with sufficient cooking oil until hot.

Slowly add a few pieces of the seafood rolls into the pan and deep fry until they turn crispy and golden brown. Drain the seafood rolls on paper hand towel to absorb excess cooking oil.

Dipping Sauce:

With the balance of the mango slices, blend them into a puree and set aside for serving.

Orange dip oil can be bought off  the shelf and provides a refreshing taste and served as a good dip for these seafood rolls.

Closer view of the palatable seafood rolls 2014-09-20-18-23-46_deco