MANGO, LIME & COCONUT SAGO PUDDING

SERVES 4-6 PREP 15 MINS + STANDING COOK 15 MINS

80g sago 2 cups coconut milk ½ vanilla bean, halved lengthways, 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 sago, coconut milk, vanilla bean seeds and scraped bean, and ¾ cup water in a medium saucepan and stand for 30 mins.

2 Place pan over medium heat and bring to boil, stirring occasionally. Reduce heat to low and cook, stirring often, for 10-15 mins or until sago is tender.

3 Remove from heat and stir in most of the lime zest. Divide mixture among serving glasses or dishes, then cover and refrigerate for 1 hour.

4 To serve, peel mangoes and cut off cheeks. Thinly slice into a bowl and mix with lime juice.

5 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 coconut flakes and remaining lime zest and serve.