Mango and coconut sago puddings
Please log in to save or rate. Serves: 6Time to make: 45 mins (Hands-on time: 30 mins, Cooking time: 15 mins), plus soaking and chilling
Total cost: $7.80 / $1.30 per serve
(at time of publication)
3/4 cup sago
3/4 cup light coconut milk
3/4 cup reduced-fat milk
2 tablespoons caster sugar
1 large ripe mango, thinly sliced
65g raspberries
2 tablespoons coconut flakes, toasted
Nutritional information (per serve)
Instructions
Step 1Place the sago, light coconut milk and 1 1/2 cups of cold water in a heavy-based saucepan. Set aside for 30 minutes to soak.
Step 2Warm the sago mixture over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cook, stirring often, for 10–15 minutes, or until sago is tender. Remove from heat.
Step 3Stir in the caster sugar. Spoon half the sago mixture between 6 x 1 1/4 cup-capacity serving glasses. Refrigerate the glasses for about 15 minutes.
Step 4Meanwhile, purée half of the mango flesh using a small food processor or blender. Add the mango purée to remaining sago. Stir to combine. Spoon mango sago over coconut layer. Chill the sago puddings for about 2 hours, or until ready to serve.
Step 5Serve the puddings topped with raspberries, remaining mango and coconut flakes.
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