Mango And Sago Pudding

 

 

Before the mangoes go out of season, I want to make the best out of them. This pudding is simple, tasty and quite a healthy cold treat for the little ones. Its basically just got 3 main ingredients – mangoes, sugar and sago. Now, that’s the sort of ingredient list I like- short and sweet.

Hope you enjoy this mango treat with your loved ones.

 


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Mango And Sago Pudding
Really easy mango and sago pudding !
Course dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 360 minutes
Servings
Ingredients
Course dessert
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 360 minutes
Servings
Ingredients
Instructions
  1. Soak the powdered sago in about 1/4 cup of water and leave it for about 3-4 hours.
  2. Give this a couple of churns in the mixer and pass it through a sieve. You would now be left with a 'milky' liquid.
  3. Boil this liquid until it turns translucent or glassy in appearance. You may add a couple of tbsps of water in case you feel it starts to get thicker but is not quite cooked yet. [Keep the flame on low and continuously stir the mixture during this process]
  4. Blend the cooked sago, sugar and mango puree together. You may also add vanilla extract at this point. [Though it is optional I prefer adding the extract to reduce the distinct flavour of sago]
  5. Pour this pudding mixture into individual ramkins / small tart molds . [I preferred the tart molds as the pudding set better in these]
  6. Pre heat the oven at 180 degrees for 10 minutes.
  7. Place the ramkins / tart molds in a large baking tray. Pour boiling water into the tray [such that the pudding molds are half immersed in water ].
  8. Place the baking tray in the pre heated oven and bake at 180 degrees for 25-30 minutes. [Alternatively you may use the double boiler method and do the same on the stove]
  9. Allow the puddings to come down to room temperature.
  10. Freeze them for about 45 minutes to an hour and serve cold. [They wouldn't be frozen but just set ]. Turn them over on a serving plate and garnish with some fresh mint leaves.
Recipe Notes
  • Mango puree- Choose ripe sweet mangoes and blend the pulp into a puree. Pass it through a sieve to remove any fibers.
  • You may adjust the sweetness according to your preference [and of course depending on the quality of mangoes used]
  • Cooking the sago is the most important step in this recipe. If it remains uncooked, the pudding won't taste nice. Do make sure that the milky liquid turns glassy in appearance before you move to the next step.
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4 Comments Add yours

  1. Sowmya A says:

    If i use the double boiler method how long should i cook it?

  2. Akila Subramanian says:

    Sowmya until it becomes fairly thick and almost set – around 35-40 minutes

  3. Sathya Chitra says:

    Wat is sago

  4. Akila Subramanian says:

    Sathya sago is also called sabudana in hindi. They look like small round white balls.

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