Mango Sago Pudding

[cookie1]

Mango Sago Pudding:
Number of People 6:
Ingredients:
½ cup sago
2 cups mango puree
1 cup coconut milk
1 cup water
zest of a lemon or lime
1/4 cup brown sugar


Preparation:
I only did the mango puree in the TMX this time, but the rest could be done in it as well.
Put sago, mango puree,coconut milk, water, zest, and brown sugar in a saucepan. For TMX put in bowl.
Bring to the boil. With TMX bring to 100⁰ on speed 2-3 and use  .
Cook until the sago is cooked. In the saucepan this took 10 minutes. It would probably take a similar time in the TMX.
This does not set firmly, but if you wanted to you could probably add gelatine as the mango is cooked.
Allow to cool slightly and place in a serving bowl or glasses.
Top with mango and yoghurt. I served ours with mango icecream.


Photos:


Tips/Hints:
This isn't overly sweet but is lovely.
This recipe is from the latest Women's Weekly.

Members' comments
Courton - I agree - lovely light dessert for summer. Had this at a friend's place and she substituted evaporated milk ( not coconut milk) and agave syrup as the sweetening agent.

Kulsha - Thanks for this recipe Cookie, I have just made this and it's now in the fridge setting. I increased the cooking time to 15 minutes as it took awhile to reach the 100 degrees (and the sago was still white in the centre).  Then to finish off I added 1 teaspoon of gelatine combined with 1 tablespoon of hot water and mixed through on reverse speed 3 for 20 seconds. 
It's awesome, even though it was still warm... Not too sweet (so you can have lots), and tangy with the lime - I think its a winner and that little bit of gelatine gives the pudding texture that I love...

Update - Yummy! Turned out great. Minor tweak: Next time I might add another 5 min to the cooking (total 20 min) as some of the sago pearls had little white centres instead of being entirely transparent. I noticed some sago recipes, people soak the sago first... but this was so easy, just add it all and cook in TMX.

[courton]

I agree - lovely light dessert for summer. Had this at a friend's place and she substituted evaporated milk ( not coconut milk) and agave syrup as the sweetening agent.

[cookie1]

Great idea.

[Twitterpated]

Will have to try this one. Love sago and mango as well. As I'm dieting at the moment it will have to wait until I reach my goal weight.

[judydawn]

How would that go as a filling in little pastry cases Cookie - like you would use lemon curd. Is it not firm enough do you think?

[Twitterpated]

It looks firm-ish. May be alright JD. Will be interested to read Cookie's reply.

[cookie1]

It does firm up a bit as it cools. Personally I don't think I'd like it in a pastry case. It isn't sweet at all. I think to put it in a pastry case it would need a fair bit more sugar.

[fundj&e]

thanks cookie ,so u r think like 1/2 a cup or more of sugar

[judydawn]

What about a filling for a crepe then Cookie

[fundj&e]

now ur talking my  language JD 

[cookie1]

Yes Uni, about ½ cup sugar would be nice.

Judy as a filling for a crepe with icecream and cream it would be amazing. Thanks for that thought. You probably wouldn't need the extra sugar with a crepe either. I have some left, I MAY try it tonight.

[Slice of Health]

Thanks for this recipe Cookie, I have just made this and it's now in the fridge setting. I increased the cooking time to 15 minutes as it took awhile to reach the 100 degrees (and the sago was still white in the centre).  Then to finish off I added 1 teaspoon of gelatine combined with 1 tablespoon of hot water and mixed through on reverse speed 3 for 20 seconds. 

I've never had sago before and I can't wait to try this tonight after dinner ! 

[fundj&e]

Kulsha, did you try a just tiny tiny bit 

[Slice of Health]

  Funny you should mention that! Yes I definitely tried the hot mix as I was making it and it was yum. And just a moment ago I snuck into the kitchen and thought I'd take a tiny spoonful to make sure its 'setting correctly'. My DH wandered in and sprung me, and he grabbed a spoon and we just shared a serving as we couldn't stop testing it.

It's awesome, even though it was still warm... Not too sweet (so you can have lots), and tangy with the lime - I think its a winner and that little bit of gelatine gives the pudding texture that I love...

[fundj&e]

i just knew it