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.
Ingredients: [‘mangoes’, ‘sago’, ‘water’, ‘sugar’, ‘coconut cream’]
Quantity of Ingredients: [“440 g canned sliced mangoes”,”1/2 cup sago (Tapioca)”,”1/2 cup water”,”1/3 cup sugar”,”1/2 cup coconut cream”]
Number of Servings: 6
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.’]