MANGO, LIME & CO­CONUT SAGO PUD­DING

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

Woman’s Day (Australia) - - Food To Love -

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.

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