Mango, lime and co­conut sago pud­ding

Good Health (Australia) - - Be Nourished -

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.

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