4 December 2011

SAGO& MANGO PUDDING

• 100g sago
• 600mls water
• 1 large ripe mango
• 200mls coconut milk
• 200g milk
• 100g brown sugar or palm sugar
• Crushed ice (optional)

Put the sago in a saucepan with the water and bring to a gentle simmer. Simmer for about 20 minutes, stirring occasionally to prevent it sticking on the bottom of the pan. Remove from the heat, and strain. It may seem to have disappeared as it is quite transparent but it will be there in the sieve! Tip the cooked sago into a clean bowl and add cold water so it does not stick together. When it is completely cold strain again into a second bowl. Meanwhile prepare the mango. Peel carefully and cut half the flesh into tiny dice. Puree the other half. Add the coconut milk, milk, mango puree and the sugar, stirring in gently. Finally add the diced mango and chill well. (In Vietnam this is served with crushed ice stirred through, as street food, for there is no refrigeration in the open.) Serves 6 in small bowls for dessert.