Coconut Sago Pudding with Mango

For a delightful summer treat, you can't go past this sago pudding made with coconut milk and  topped with sweet Australian mangoes which are in their peak at the moment.  Sago is an edible starch extracted from the pith or spongy core tissues of tropical palm trees, not to be confused with tapioca, which is made of starch from cassava, a root crop.  Available in packages from Asian food stores, the tiny white sago pearls become translucent and sticky when cooked, perfect for a pudding.  Use good quality coconut milk. This dessert is hugely popular in Hong Kong and in Southeast Asian countries.

Makes 6

INGREDIENTS

• 1 cup sago pearls
• 450 ml / 15.2 fl oz water
• 400 ml / 13.5 fl oz coconut milk
• ½ cup sugar
• 2 medium-size mangoes
• 1 tablespoon desiccated coconut
• a few mint leaves for garnishing

METHOD

1. Puree one mango in a food processor.  Cut the other one up into slices or small cubes.
2. In a medium saucepan, add sago, water and  coconut milk.  Let them sit for 30 minutes.
3. Place the pan over low heat and cook for 5-10 minutes, stirring continuously, until most of the liquid is absorbed and a sticky mass is formed with the sago turning translucent.
4. Remove the pan from heat.  Stir in sugar.
5. Divide the pudding up into individual serving glasses.  Let them cool down completely before putting them in the refrigerator to chill.
6. To serve, spoon a layer of mango puree into each glass, followed by mango pieces.  Sprinkle a little desiccated coconut on top, and garnish with mint leaves.