Sago puddings, with mango & coconut

Mango and coconut sago puddings

This is one of the most delicious sago puddings ever! A whole new twist on sago that will have them coming back for more.

Serves: 6 (plus soaking and chilling)

Time to make: 45 mins

Hands-on time: 30 mins

Ingredients

More weights & measures

¾ cup sago
¾ cup light coconut milk (we used Trident)
¾ cup skim/skim milk
2 tablespoons castor sugar
1 large ripe mango, thinly sliced
½ cup raspberries, to serve
2 tablespoons toasted coconut flakes, to garnish

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Instructions

Stay Awake

1 In a heavy-based saucepan, place sago, coconut milk, trim milk and 1½ cups of cold water. Set aside for 30 minutes to soak.

2 After soaking, warm sago mixture over a medium heat. Bring to the boil, stirring occasionally. Reduce heat to low. Cook, stirring often, for 10-15 minutes, or until sago is tender. Remove from heat.

3 Stir in caster sugar. Divide half the sago mixture among 6 x 1¼ cup-capacity serving glasses. Refrigerate for about 15 minutes.

4 Meanwhile, using a small food processor or blender, purée half of the mango flesh. Add mango purée to remaining sago. Stir to combine. Spoon mango sago over coconut layer in glasses. Chill sago puddings for about 2 hours, or until ready to serve.

5 Top puddings with raspberries, remaining mango and coconut flakes.

Variations

Make it vegan: Swap trim milk for light coconut milk.

Here’s some more fabulous sago desserts:

Lemon sago pudding

Sago pudding

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 171 cal

Kilojoules 720 kJ

Protein 2 g

Total fat 3 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 15 g

Dietary fibre 1 g

Sodium 20 mg

Calcium 50 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.