This is the Tarami Dessert Yonjigamuro Jelly, a take on the Hong Kong dessert of the same name, more widely known in the West as mango pomelo sago. It used tapioca from Gunma Prefecture and included pieces of mango and golden pineapple.

The jelly had an opaque yellow colour with visible black pearls settled at the base. Within, there were around eight pearls (a blend of konjac and tapioca), five mango pieces measuring about 1 × 1 × 1 cm, and a single golden pineapple piece measuring 2 × 3 × 2 cm. The aroma was distinctly sweet and mango-forward.

Consumed chilled, the jelly mimicked the texture of the original dessert, presenting more as a smooth ‘sweet soup’ rather than a firm, bouncy jelly. The mango flavour in the jelly itself was bright, vibrant, and sweet with a tropical tang, supported by visible specks of mango purée. The mango pieces, while soft and pleasant, were less intense in flavour than the jelly base. The lone pineapple piece contributed a refreshing acidity and firmer texture. The pearls were more akin to konjac or white pearls than true chewy tapioca, but consistent with expectations for this format.

Overall, a refreshing and vibrant dessert, delicious for its bright mango character and smooth texture.

This Tarami Dessert Yonjigamuro Jelly contained 230 g. It was produced in Japan and purchased in Sydney, Australia in 2025.