Mango sago

Based on the classic Cantonese mango sago pudding, this is a fine dessert. In this variation, I've paired mango with coconut cream and milk-soaked sago, plus a pinch of salt. Served cold, it is a light and gentle end to a meal.

Credit: Sharyn Cairns

• serves

  6

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Mid

Ingredients

• 400 g fresh mango, pureed in a blender until smooth
• 150 ml condensed milk
• 150 ml evaporated milk
• 150 ml coconut cream
• 1 vanilla pod, split and scraped
• 1 bay leaf, fresh
• 2 pinches river salt
• 80 g sago
• 1 sheet silver gelatine
• 100 ml evaporated milk
• 1 lime, fine zest and juice
• 1 large ripe mango cheek, diced into 2 cm pieces

Chlling time overnight

Instructions

Mix together both the milks and the coconut cream in a small saucepan with the vanilla, bay leaf and salt. Mix well, place it on a medium heat and warm for a minute or two until it just comes to the boil. Pour the mix into a container and set aside to cool.

Get a medium–sized pot of slightly salted water onto the boil. Once it is boiling rinse your sago and whisk it into the water. You do actually need more water than you would expect to cook it properly. Boil the sago for about 3 minutes or until it becomes translucent.

Strain the sago through a fine sieve and rinse under cold water until it’s cool.

Once your milk mix has reached room temperature add in the sago, stir to combine and place it in the fridge to sit overnight.

Soak your gelatine sheet in cold water and warm your evaporated milk in a small saucepan. Once the sheet is softened and the milk is warm whisk together.

Combine your milk mix with the mango and lime zest and juice. Mix to combine well.

Divide the mix between six bowls — they shouldn’t be more than half full — allow to cool and wrap before placing in the fridge to sit overnight.

When you are ready to eat you can serve the dessert cold straight from the fridge. Give the milk mix a good stir to loosen up the sago and add in the diced mango.

Divide this mixture between each of your 6 bowls, spooning it over the top. Serve immediately.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Peta Gray. Creative concept by Lou Fay.

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This recipe is part of The Seasonal Cook: Mango column.

View previousThe Seasonal Cook columns and recipes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.