PUDDINGS: THE MOUTH WATERING MANGO SAGO PUDDING

I am always on the lookout for easy to make delicious puddings. Army life seems to have engrained the need for soups and deserts into my system, so I was just ecstatic to find this easy to make and delicious Mango Sago pudding. I have made this desert ‘Vegan Friendly’, which gives it the added advantage that it’s very light on the stomach! And of course, this also means lesser calories, so you can gorge on this desert guilt free!

Ingredients required

  • Two large ripe mangoes (or 4-5 medium sized mangoes)
  • Pearl Sago 1/2 cup
  • Water to cook sago (1/2 litre)
  • Coconut milk 1/2 cup
  • Almond milk 1 cup
  • Sugar 2-3 tea spoon


Method

Chop one mango into small squares and set aside. Bring water to boil and add the pearl sago to this. Let the sago cook on low heat till it starts to turn translucent. Do remember to keep stirring as this cooks and add more water if needed.

Take the flesh from the other mango and add to a blender. Add the coconut milk, almond milk and sugar. Blitz for a few minutes till the mixture is smooth. Note that this does not need to be too thick or too runny, so if you prefer, you can add the almond milk slowly to keep watch over the consistency. When the mix is ready, remove into a large bowl (remember to use a large bowl as you will be adding mango and sago to this).

Now add the mango pieces you prepared earlier (set aside a little bit to use for decoration later). Mix well but do this gently as you don’t want the mango pieces to get squashed. Set this aside. By now the sago should be done as well. It took me roughly about 10-15 minutes to cook the sago till it became translucent. Once your sago is translucent, remove from heat and drain all the water. Wash the sago under running water to stop the cooking process and set aside for a few minutes to drain any remaining water.

After a few minutes, when the sago is completely cooled and drained, add this to the mango mix you set aside earlier. Mix gently and now place the entire contents into your serving bowl. Decorate with the mango pieces you set aside earlier.

Do feel free to experiment with this dish by using regular milk if you prefer. Even condensed milk can be used. I use coconut and almond milk as it’s very light and easy on the stomach and also great when I have my Vegan friends over!

The bite of the mangoes and the pearl sago make this dish just irresistible! Do try it out at your next dinner party… It’s a great cheat too as its super easy (it can be prepared a day in advance too) and comes out just delicious!!! Enjoy.

Ms Aditi Pathak is based in Singapore. Widely travelled and from a Services background, cooking is one of her many passions.

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