Mango, lime and coconut sago pudding
SERVES 4-6 80g sago 2 cups (500ml) coconut milk ½ vanilla bean, halved lengthways and seeds scraped Finely grated zest and juice of 2 limes 2 medium or 1 very large ripe mango 1 tbsp very thinly sliced mint 3 tbsp toasted coconut flakes
1 Place the sago, coconut milk, vanilla bean seeds and scraped bean, and ¾ cup (180ml) water in a medium saucepan and stand for 30 minutes.
2 Place the pan over medium heat and bring to the boil, stirring occasionally. Reduce the heat to low and cook, stirring often, for 10-15 minutes or until the sago is tender. Remove from the heat and stir in most of the lime zest. Divide the mixture among serving glasses or dishes, then cover and refrigerate for 1 hour.
3 To serve, peel the mangoes and cut off the cheeks. Thinly slice into a bowl and mix with the lime juice.
4 In a blender, purée ⅓ of the mango and any flesh from around the seed. Place in a bowl with the mint and stir. Spoon the mango purée over the puddings, then top with the mango slices. Scatter with the coconut flakes and remaining lime zest to serve.