Ingredients for Chilled Mango Sago Pudding
- 1 cup sago pearls
- 1 can (13.5 oz) evaporated milk
- 4 cups water
- ½ cup granulated sugar
- 1 can (13.5 oz) coconut cream
- 1 cup mango nectar
- 2 cups diced fresh mango (plus extra for garnish)
- a sprinkle of toasted coconut flakes (optional)
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How to Make Chilled Mango Sago Pudding
- Bring 4 cups of water to a boil in a medium saucepan. Add 1 cup of sago pearls and reduce heat to low. Simmer for 15 minutes, or until the sago pearls are translucent with a small white dot in the center.
- Stir in ½ cup of granulated sugar, 1 cup of mango nectar, 1 can (13.5 oz) of evaporated milk, and 1 can (13.5 oz) of coconut cream.
- Simmer for another 10 minutes, stirring gently every 2-3 minutes to prevent sticking and burning.
- Continue to simmer until the liquid has reduced and thickened slightly, almost to the consistency of a pudding.
- Remove from heat. Gently fold in 2 cups of diced fresh mango.
- (Optional) For a smoother texture, carefully puree about half of the pudding using an immersion blender or regular blender before scooping into serving bowls.
- Spoon the warm pudding into individual serving glasses or bowls, filling them about halfway. Allow to cool completely before refrigerating for at least 4 hours, or preferably overnight, to chill thoroughly.
- Serve chilled. Garnish with extra chopped fresh mango and a sprinkle of toasted coconut flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
117g
Fat
30g
Carbs
11g
