Swet mango puree, creamy coconut sago pudding, heavenly dessert..

This exotic and creamy dessert is perfect for the end of a meal, it reminds me of sunnier climes and being in another country (well out of the rain in the uk anyway)..

Pearl Sago or Pearl Tapioca  – it is known by various names but refers to virtually the same thing, Sago comes from the sago palm while tapioca is made from cassava. Sago pearls are similar in appearance to tapioca pearls.

Sago itself has a neutral flavour, but it works as a carrier of flavour adopting this when combined with something else and a great textural element to a dish. I just love those small beads or pearls that make this dessert so tasty & interesting to eat.

The mango puree adds the needed sour tang to the sweet sticky coconut rice.

Mango and Coconut Sago

½ cup pearl sago

1 cup coconut cream

1½ – 2 cups water

½ cup sugar

1 mango

Prepare the mango:

Remove the skin from around the seed and then scrap off as much of the mango flesh as you can – collect this in a bowl and then mash to form a puree. This will be used as a topping.

Make the pudding:

Rinse the sago using water, drain.

Put the sugar, coconut cream and 1½ cups of water into a saucepan and place over a gentle heat. Stir until the sugar has dissolved and then add the sago. Don’t let it boil.

Keep stirring the sago, it will swell and the mixture will become quite sticky, the sago is cooked when it becomes translucent.

The pudding can be served either hot or cold.

Pour the pudding into serving glasses and swirl through the mango puree. Delicious!