Mango and coconut sago puddings
(at time of publication)
- ¾ cup sago
- ¾ cup light coconut milk (we used Trident)
- ¾ cup trim milk
- 2 tablespoons caster sugar
- 1 large ripe mango, thinly sliced
- ½ cup raspberries, to serve
- 2 tablespoons toasted coconut flakes, to garnish
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.
Make it vegan: Swap trim milk for light coconut milk.
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)
Total fat 3g
–Saturated fat 3g
Dietary fibre 1g
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