Yellow Ataulfo mangoes are in season right now and have a creamy, custard-like consistency with this amazing, nearly caramel flavor — I loved them in this application, but the red-green mangoes, while more fibrous, will work wonderfully too. Haupia recipe with help from Maui goddess Fix Feast Flair and Focus Snap Eat!
On substitutions: I was pleasantly surprised to be able to snag a pomelo for this (and it was pink to boot, so pretty!) but grapefruit will work just fine in a pinch, as would regular oranges. As for the sago, tapioca is a fine and nearly indistinguishable substitute, and it’s what I used here — though, surprisingly, it was the hardest ingredient for me to find! If you have trouble too, check your grocery store’s section of Bob’s Red Mill products, which is where I ultimately found mine. Finally, many other recipes call for condensed milk or evaporated milk instead of or in addition to the coconut milk — I kept it simple here to be able to use an even can of coconut milk, but feel free to experiment!