Try this mango grass jelly dessert. Handout/Renee Tse Photo by Renee Tse /Handout

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One of my favourite family traditions when visiting Hong Kong is ending dinner with dessert.

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We always make our way to a tiny dessert shop in Sai Wan Ho, where just a handful of tables are tucked into the space and the menu is filled with Hong Kong classics — from pomelo sago soup and papaya dessert soup to mango mochi and fruit-topped grass jelly.

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Grass jelly has long been enjoyed in Chinese desserts and drinks, and is also valued in traditional Chinese medicine. Made from an herbal plant, it’s traditionally believed to help cool the body, support digestion and provide antioxidant benefits. With its delicate herbal flavour and low sugar content, it has also become a popular alternative to boba in drinks.

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At home, my mom prepares this dessert with the fruit of the season, whether it’s watermelon, strawberries or my personal favourite, mangoes. Its natural sweetness pairs perfectly with the silky herbal jelly, creating a light, refreshing dessert that comes together with just a handful of ingredients.

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2 ripe mangoes

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¼ cup (60 mL) rock sugar

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Remove the grass jelly from the can and cut it into bite-sized cubes. Transfer to a bowl and refrigerate.

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Peel and cube the mangoes, keeping the pieces roughly the same size as the grass jelly. Transfer this to a separate bowl and refrigerate while you prepare the remaining ingredients.

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In a small saucepan, dissolve the rock sugar with a small amount of water over medium heat to make a light syrup. Let it cool completely.

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Gently combine the grass jelly and mango in a large bowl. Divide among four serving bowls and drizzle with the rock sugar syrup to taste.

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Serve chilled.

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Serves 4.

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