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Chinese Style Mango Pudding

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“Serve with lots of fresh seasonal fruit and lashings of freshly whipped cream OR vanilla ice-cream. Can be made up to 24 hours ahead of serving. Chilling time is cooking time.”
3hrs 30mins

Ingredients Nutrition


  1. Drain the mangoes and reserve 1 cup of the liquid.
  2. Puree the mangoes and set aside.
  3. Rinse the Sago under running water and drain well.
  4. Combine the mango liquid with the sago, water and sugar in a saucepan. Over a Medium-high heat bring to the boil and reduce heat to low and simmer (stirring often) for 20 minutes or until sago is translucent.
  5. Add the coconut and simmer for 5-6 minutes (the mixture will go thick and the sago will no longer be white).
  6. Stir in the mango puree.
  7. Pour into 6 individual serving bowls OR a large serving dish - but not too deep or it will take to long to set.
  8. Chill until firm (at least 3 hours) and serve.

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