Bring a little tropical sunshine to the table with this creamy Coconut, Sago and Mango Dessert. Tender sago pearls simmer gently in coconut milk and coconut cream, creating a wonderfully comforting pudding with a delicate vanilla flavour.
Sweet mango pieces add bright, fruity freshness to every spoonful, while a little of the reserved mango syrup brings the flavours together. Served in individual glasses, this chilled dessert looks beautiful without demanding hours in the kitchen.
Prepare it ahead of time for a family lunch, summer braai or relaxed dinner party. After a couple of hours in the fridge, finish each serving with extra mango slices for a simple, refreshing treat.
Ingredients
- 1 cup sago pearls
- ¼ cup water (for cooking), plus enough extra water for soaking
- 1 tin mango slices in light syrup, drained; reserve the syrup
- 400 ml coconut cream
- 400 ml coconut milk
- ½ tsp vanilla essence
- Caster sugar or sweetener, to taste
Quick Method
- Soak the sago in enough water to cover for 30 minutes, then drain and rinse.
- Bring the drained sago, ¼ cup water, reserved mango syrup, coconut cream and coconut milk to a gentle boil, stirring.
- Simmer over low heat for about 10 minutes until the pearls are translucent; stir in vanilla and sweeten to taste.
- Fold in half the chopped mango, divide among six glasses and chill for at least two hours. Top with the remaining mango to serve.
Chef’s Tips
Stir frequently while cooking to prevent the sago from sticking. The pudding thickens as it chills; loosen with a splash of coconut milk if needed before serving. Sago pearls should be fully translucent and tender before removing the saucepan from the heat.
Chilled Coconut Sago Pudding with Sweet Mango
Ingredients
Sago pudding
- 1 cup sago pearls
- ¼ cup water for cooking; extra water for soaking
- 1 tin mango slices in light syrup drained; reserve syrup, chop half for pudding and keep half for topping
- 400 ml coconut cream
- 400 ml coconut milk
- ½ tsp vanilla essence
- to taste caster sugar or sweetener add gradually and taste
Instructions
Method
- Cover the sago pearls with enough water to submerge them. Soak for 30 minutes, then drain and rinse well.
- Drain the tinned mango, reserving the syrup. Chop half the mango slices and set the remainder aside for serving.
- Combine ¼ cup water, reserved mango syrup, coconut cream, coconut milk and drained sago in a saucepan over medium heat. Stir constantly for about 5 minutes until the mixture begins to boil.
- Reduce the heat to very low and simmer for about 10 minutes, stirring frequently, until the pearls are tender and translucent. If the pearls remain opaque, continue cooking gently until done.
- Stir in the vanilla essence. Add caster sugar or sweetener a little at a time, tasting as you go. Stir until the mixture bubbles gently, then remove from the heat.
- Allow to cool slightly before gently folding in the chopped mango. Divide between six heatproof glasses or bowls and cover.
- Refrigerate for at least 2 hours until chilled. Top with the remaining mango slices immediately before serving.