The mango could also have been sweeter and riper. The pomelo sacs were sufficiently plump and juicy, albeit rather bland. We were also impressed with their heavy-handed use of mango cubes and sago pearls. A splash of evaporated milk was added to the mango puree, which gave it a touch of smoothness, but did not make it creamy on the whole. There was a very subtle hint of milk in Tong Shui Desserts’ mango sago. Either way, they didn’t complement the overall texture.ġ01 Upper Cross Street, #02-49 People’s Park Centre This meant we had to spit them out or crunch on them. Also, instead of shaved ice, they used ice chips. It’d be great if they had added more sago. On separate visits, we found that they were able to maintain a consistent standard. Beneath were neat cubes of intensely sweet, ripe mango. Each bowl was topped with a generous amount of plump pomelo sacs. The mango base had the right level of sweetness and possessed an alluring scent. Despite being more watery than we were used to, it was very likeable.
The base seemed to be made from a blend of mango puree, milk and ice. But, on the whole, they’ve been rather consistent.įor offering the purest flavours and best value, Mei Heong Yuen is our favourite choice for mango sago.ġ Liang Seah Street, #01-11 Liang Seah Place On a couple of visits, the mango was slightly under-ripe. That said, proportions and flavours were well balanced. To nitpick, they could have been more generous with the sago and pomelo sacs.
#Mango tango full#
Creamy and silky, the mango puree was full of natural, wholesome goodness. Large cubes of golden mango, sago pearls, and pomelo sacs seductively adorned a mound of shaved ice and mango puree. Opening hours: Sun-Fri: 10.30am-9pm Sat: 10.30am-10pmįor presentation, Mei Heong Yuen’s gets top marks.
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