Chilled Mango Sago Pudding
photo by Cook4_6
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 1⁄2 cups sago (colored or plain)
- 2⁄3 cup evaporated milk
- 3 cups water
- 1⁄4 cup sugar
- 6 tablespoons coconut cream or 6 tablespoons thick coconut milk
- 1⁄4 cup mango nectar or 1/4 cup mango juice
- 1⁄2 cup chopped mango
directions
- Bring water to a boil, add sago and simmer for 15 minutes.
- Stir in sugar, mango nectar, evaporated milk and coconut cream.
- Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
- Simmer until liquid has almost evaporated.
- While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
- If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
- Chill for several hours before serving, and serve with extra chopped mango if desired.
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Reviews
-
This was delicious, and got great reviews from my friends from Trinidad, who said it reminded them of home ... a great compliment! I used tapioca because sago isn't available in my local market, but it worked nicely. The sago needed a bit more mango flavoring, which leaves me wondering if I could substitute some of the boiling water with additional mango juice. And a RIPE mango is a requirement to get full flavor. Mine was a bit under ripe, which may have impacted my overall impression as well. I will definitely make this again in the future!
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This was the highlight of my Thai dinner party! I'd never cooked this before and many guests had never eaten it... but everyone loved it! I actually put them in nice cocktail glasses with fanned mango at the bottom, and served some warmed sweetened coconut milk with it to drizzle over the top. Mmmmm yum! I had to promise to send the link to the recipe ;)
Tweaks
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This was delicious, and got great reviews from my friends from Trinidad, who said it reminded them of home ... a great compliment! I used tapioca because sago isn't available in my local market, but it worked nicely. The sago needed a bit more mango flavoring, which leaves me wondering if I could substitute some of the boiling water with additional mango juice. And a RIPE mango is a requirement to get full flavor. Mine was a bit under ripe, which may have impacted my overall impression as well. I will definitely make this again in the future!
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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