Sago in a new light
The staple food for many works wonders in a dessert
ICAN’T say sago was at all interesting to me until I came to live in the Barossa Valley and was taught to make rote grutze. This unique dessert combines the juice and pulp of red grapes with sago, and it was only after I tried it that I understood the ability of sago to beautifully set a cold pudding without any gelatine. Light bulb moment!
Mango, lime and coconut are all flavours of the tropics that I love to call on in the heat of summer.
Mango, lime and coconut sago pudding
INGREDIENTS: 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 large ripe mango 1 tbs very thinly sliced mint 3 tbs toasted coconut flakes.
METHOD: 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. 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. To serve, peel the mangoes and cut off the cheeks. Thinly slice into a bowl and mix with the lime juice. In a blender, puree one-third of the mango and any flesh from around the seed. Place in a bowl with the mint and stir. Spoon the mango puree over the puddings, then top with the mango slices. Scatter with the coconut flakes and remaining lime zest and serve. Serves 4-6.
Mango, lime and coconut sago pudding, from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins. PHOTO: CONTRIBUTED