Mango and Coconut Sago Pudding
September 8, 2008 | Filed Under Desserts/Sweets, Guest Bloggers, Mangoes
Please help me welcome this week’s guest blogger, Haalo of Cook (Almost) Anything at Least Once. Thanks for being here, Haalo!
Paz
Every Monday I have a date with New York – a slice of that lovely city photographed by Paz. So I thought to start this post I’d share a photo of my city, Melbourne at night, taken at the banks of the Yarra River.
2008 © Haalo – All Rights Reserved
When Paz asked if I would guest post while she recovers I immediately had to say yes. Paz is one of those truly lovely people, a friend to all, she’s always there with a cheery word and encouragement.
So for this post I thought I’d make something with her favourite fruit which has just come back into season here – Mango!
2008 © Haalo – All Rights Reserved
While it is perfectly acceptable to just indulge in the fruit in its unadulterated form I really needed to do something more. Various ideas were floated but ultimately I wanted something simple and uncomplicated that wouldn’t compete with the fruit but rather compliment it.
So I turned to a forgotten ingredient -
2008 © Haalo – All Rights Reserved
Pearl Sago or Pearl Tapioca or Tapioca Seed – it is known by various names but refers to virtually the same product. Sago comes from the Sago Palm while Tapioca is made from cassava.
Sago itself has a neutral flavour but does work as a carrier of flavour and as a textural element. To complete the dish, another friend of mango comes into play, coconut cream to bind it together.
The end product, a lusciously delightful Mango and Coconut Sago Pudding!
2008 © Haalo – All Rights Reserved
½ cup pearl sago
1 cup coconut cream
1½ – 2 cups water
½ cup sugar
1 mango
Prepare the mango:
Cut the cheeks from the mango – slicing close to the central seed.
Using a large metal spoon, drag it around the edge of each cheek to scoop the flesh out in one piece.
Cut each cheek into small dice.
Remove the skin from around the seed and then scrap off as much of the mango flesh as you can – collect this in a bowl and then mash to form a puree. This will be used as a topping.
Make the pudding:
Put the sugar, coconut cream and 1½ cups of water into a saucepan and place over a gentle heat. Stir until the sugar has dissolved and then add the sago.
It’s important that you don’t allow the mixture to boil as that will cause the coconut cream to split.
Keep stirring to ensure the sago doesn’t form clumps. The sago will swell and the mixture will become quite sticky as the starch is released – if it becomes too thick, just add a little more water.
The sago is cooked when it becomes translucent. When you see this happening, gently fold through the diced mango.
The pudding can be served from cold to hot – my preference is to serve it warm.
Pour the pudding into serving glasses and top with the reserved mango puree.
Thanks again to Paz and we all hope to see you back at the helm very soon!
Comments
30 Responses to “Mango and Coconut Sago Pudding”
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Haalo: I love your photo of Melbourne! Thanks for sharing it with us. I’m so glad you included it.
Oh, yes! I LOVE mangoes! I’m excited by this treat. I also like cassava, although I’ve never had Pearl Sago, so I look forward to tasting it. Thanks for this delicious treat!
Paz
Thank you for inviting me to guest post – it was my pleasure!
I love both sago and mango! Delicious!
Cheers,
Rosa
Beautiful photographs Haalo! Perfect choice of dessert, too! Who would not love mangoes?
The photos are gorgeous as usual, Haalo! I’ve made this recipe once, earlier. I quite liked it.
Sago is very popular in India, both for puddings and savouries.
what a great idea… combining coconut cream with mangoes… here, we usually combine coconut cream and sago, or mango and sago, but very seldom do we combine the three of them… lovely!!!
Paz, I enjoyed you site, some of your receipes look awesome. My wife has a receipe sight, check it out if you have time. http://gumboyaya2u.blogspot.com.
Thanks, Richard(Columbo)
That’s so cool that you all know about Sago. I love to learn something new from you all!
Hi Columbo: Welcome! Thanks for the link to your wife’s site. I’d love to visit but the link keeps taking me to a “Blogger Status” page. Hmmm…
Paz
Oh wow… I’m definitely going to make this for my mum when she visits. She used to feed us baked apples with sultanas, brown sugar and sago with ice cream for dessert when my bro and I were kids… but this looks just fabulous. Thanks for sharing!
Hi Anna: Welcome! Sounds like your mom will love this recipe.
Paz
This seriously looks so delicious. Reminds me of my days in Hawaii.
This looks so good. I will try it.
I usually use instant or quick tapioca. But, I got some of the pearl kind at a health food store.I am still learning about it. I didn’t realize that it needed to be cooked & added, when you use it for pies & such. ~Amy~
Lovely photos Haalo – of the food and of Melbourne! I’ve never had pearl tapioca but I’m intrigued, and anything with mango is always good
The dessert looks fantastic. I’ve used pearl sago before, (not really on a dessert, but in soup) but…where do you get coconut cream?
Pia – In australia, you can find Coconut Cream (it is sold in cans) in just about every supermarket. If that’s not the case for you, try someplace like an Asian store or market.
You can go to my blot site and link to http://gumboyaya.blogspot.com to get to my wife’s receipe site. Good luck.
My mistake, should be http://gumboyaya2u.blogspot.com
Haalo, great post and fantastic photos, as always!
Paz, I’m always thinking of you… have a speedy recovery!
Sometimes we make mango with sticky rice, but haven’t make it with tapioca, I like that idea, we’ll have to give it a try for a change. Definitely enjoyed your photos.
Thanks, everyone, for stopping by! And Haalo, thanks so much for being a guest blogger. I can’t wait to try this delicious dessert!
Paz
Oh this looks wonderfully healing!
Hey there, Tanna!
Paz
Thanks for the sago pudding recipe – am trying it right now!
Welcome, Clarence! Enjoy!
Paz
[...] From The Cooking Adventures of Chef Paz [...]
Hi there! How come in some recipes, they say that I should wait for the water to boil before adding the sago? In this one I shouldn’t let the water boil at all. What would be the difference?
So I should add the cream while cooking the sago. Always figured it was added afterward. I’ll try this soon.
Chris – this recipe cooks the sago by an absorption method, it’s a bit like cooking rice for a risotto. By cooking it slowly in a mix of coconut cream & water it will absorb those flavours as it softens, resulting in a fuller flavoured sago. The other advantage of this method is you have more control – if you just boil it you risk it overcooking and turning it to mush.
Thanks for the clarification, Haalo!
Paz
Thanks for the tip. By the way, why is your sago soooo white? Are there different types you can buy from the store. The ones I cooked (well, tried cooking) looked brown.
Chris – Sago does come in different colours and sizes.