I was highly tempted by this recipe for Mango Sago Pudding shared by dearest Vanessa on the Culinary Kitchenette Facebook group's blog that I co-manage with my 4 dear girls. Do feel free to join us on this Facebook group (Culinary Kitchenette) if you're into baking and cooking and would love to share the joy with us! In any case, I managed to get 5 really fragrant mangoes from NTUC at just $4.20! With that, I was itching to cook some of this since the weather was kinda annoyingly warm and humid.
It was a really fruitful day as I had a few items baked/cooked altogether!
1) Mango Sago Pudding (Cooked, not baked)
These were some of the Mango Sago Pudding I had in ramekins!
4) A whole load of Puteri Ayus
It was the very day I had my first of two examination papers completed and I need a rest. And what better way can I rest than to bake? (:
This Mango Sago Pudding didn't appeal to the fav boy as he didn't like how thick it was. Guess having come from Hong Kong where desserts are pretty much the hype, this didn't meet his expectations. Then again, I pretty liked it when I had it as it was bursting with flavour! So, here's the recipe for Mango Sago Pudding.. give it a try and let me know if you like it!
This recipe is pretty manageable.. just that it requires quite a fair bit of your attention next to the stove. I'd rate it a 2 out of 5 in terms of difficulty. Also, I took about an hour to prepare everything and another hour to chill it before enjoying it.
Mango Sago Pudding Recipe
This recipe yields about 8 cups of pudding (Ramekin-size) for the cups I used
300g fresh mango puree (with 30g sugar puree blended in) [About 2 - 3 mangoes]
Omit the sugar for puree if your mangoes are really sweet
70g castor sugar
130ml coconut milk
Yellow gel food colouring (optional)
Blend the fresh mangoes. Add the sugar in if your mangoes aren't really sweet.
Always love a good bowl of fresh mango puree!
Wash and drain the sago.
Place sago with water and sugar into a pot that is preferably non-stick.
Cook the mixture on medium-high heat till bubbles appear. Stir occasionally.
When mixture bubbles, reduce to medium-low heat and continue cooking till mixture becomes relatively translucent with few white dots (uncooked sago). The mixture is relatively sticky and gooey but fret not.
Cook for about 20 - 40 minutes or till mixture becomes almost translucent. I took about 35 minutes for mine to be right. Do stir occasionally to prevent the mixture from burning.
When sago is cooked, stir in coconut milk.
Cook for another 2 minutes.
Add in 1/3 of the fresh mango puree and allow mixture to cook for another 3-4 minutes.
Remove from heat.
Add in the rest of the mango puree. Stir well.
This was the colour I got but it wasn't pretty enough and in fact, was a little greyish in colour so I added some yellow Wilton gel food colouring.
Scoop into bowls/containers and allow it to cool to room temperature before chilling it for another hour in the fridge. Top with cubed mango before serving.
So, other than the constant stirring, this recipe is pretty simple with a few simple ingredients! No more paying big bucks in cafes for this dessert! Try this today! (:
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at firstname.lastname@example.org! I look forward to hearing from you! (: