CHINESE STYLE MANGO PUDDING
Serve with lots of fresh seasonal fruit and lashings of freshly whipped cream OR vanilla ice-cream. Can be made up to 24 hours ahead of serving. Chilling time is cooking time.
Provided by cookingpompom
Categories Dessert
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the mangoes and reserve 1 cup of the liquid.
- Puree the mangoes and set aside.
- Rinse the Sago under running water and drain well.
- Combine the mango liquid with the sago, water and sugar in a saucepan. Over a Medium-high heat bring to the boil and reduce heat to low and simmer (stirring often) for 20 minutes or until sago is translucent.
- Add the coconut and simmer for 5-6 minutes (the mixture will go thick and the sago will no longer be white).
- Stir in the mango puree.
- Pour into 6 individual serving bowls OR a large serving dish - but not too deep or it will take to long to set.
- Chill until firm (at least 3 hours) and serve.
Nutrition Facts : Calories 202.4, Fat 4.5, SaturatedFat 3.9, Sodium 10.8, Carbohydrate 42, Fiber 1.9, Sugar 40, Protein 1.3
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