Chilled Mango Sago Pudding
3
People talking
Posted on request for a dessert similar to Hui Lau Shan (mango dessert popular in Hong Kong). The yield and prep/cook time is an estimation.
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
3
People talking
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@WaterMelon
Contributor
@WaterMelon
Contributor
"Posted on request for a dessert similar to Hui Lau Shan (mango dessert popular in Hong Kong). The yield and prep/cook time is an estimation."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
This is a great dessert. I love mango! The recipe is easy to follow. -
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! -
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!
-
-
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 ;)
see 1 more
