Mango - You can use fresh or tinned mango slices depending on your preference.

We
actually love using tinned fruit that comes with its own syrup, it adds extra sweetness to
Sago Pudding with Coconut & Mango your topping!
Soak the Sago - When making the sago, the trick is to soak it in the water and coconut
Sago pudding is so light and refreshing, we love the tropical flavours and chewy texture of the first for half an hour to help soften it and quicken the hands-on time it takes to stir it
sago pearls. It's a gorgeous dessert that tastes amazing, the perfect end to a delicious meal! continuously on the stove.
For a Spicier Version - try adding star anise and cinnamon while simmering the sago
Course Dessert pearls.
Cuisine Chinese For a Tropical Blend - top with young coconut, mango and a squeeze of fresh lime. You
Prep Time 30 minutes could also add a spoonful of caramelised ginger or pandan essence for a sweet vanilla
Cook Time 10 minutes aroma.
Total Time 40 minutes To Freeze - It's best to store the pudding separately from any toppings so that it will be
easier to reheat. You can freeze it for around three to four months.
Servings 6 Servings To Reheat - Simmer or steam over a low heat and keep stirring until it's heated through
Calories 369kcal and the pearls are soft and chewy once more. Top with your favourite fresh toppings and
Author Wandercooks serve warm or cold depending on your preference!
Cost $5
Nutrition
Equipment Calories: 369kcal | Carbohydrates: 41g | Protein: 2g | Fat: 23g | Saturated Fat: 21g | Sodium:
Medium Saucepan 40mg | Potassium: 217mg | Fiber: 3g | Sugar: 17g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium:
Serving dishes or glass dessert bowls 10mg | Iron: 2mg
Ingredients
1 cup sago
300 ml water
400 ml coconut cream
1/2 cup sugar
1 tin mango slices in syrup
1 tbsp desiccated coconut
6 mint
Instructions
. In a medium saucepan, pour in your sago, coconut cream and water and allow to sit for
30 minutes.
. Place sago on medium heat and stir continuously to avoid sticking. The sago should cook
through and become sticky in around 5-10 minutes.
. Remove sago from the heat and add in your sugar, stirring through.
. Spoon mixture into dessert glasses and allow to cool.
. Top with mango, desiccated coconut and mint, then chill until ready to be served.
Notes
Sago Pearls - We prefer to use small white sago pearls (sometimes called sago seeds).
You can sometimes find these in different colours or flavours, but we like the unflavoured
white ones so we can add our own flavour. You can use large pearls or tapioca pearls if
you prefer or if that's all you can find.
Coconut Cream - We use coconut cream, but you can also use coconut milk which is a bit
thinner in texture. Both have a deliciously rich coconut flavour.