Chinese Style Mango Pudding Recipes

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CHINESE STYLE MANGO PUDDING

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.

Provided by cookingpompom

Categories     Dessert

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 5



Chinese Style Mango Pudding image

Steps:

  • Drain the mangoes and reserve 1 cup of the liquid.
  • Puree the mangoes and set aside.
  • Rinse the Sago under running water and drain well.
  • 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.
  • Add the coconut and simmer for 5-6 minutes (the mixture will go thick and the sago will no longer be white).
  • Stir in the mango puree.
  • Pour into 6 individual serving bowls OR a large serving dish - but not too deep or it will take to long to set.
  • Chill until firm (at least 3 hours) and serve.

Nutrition Facts : Calories 202.4, Fat 4.5, SaturatedFat 3.9, Sodium 10.8, Carbohydrate 42, Fiber 1.9, Sugar 40, Protein 1.3

440 g canned sliced mangoes
1/2 cup sago (Tapioca)
1/2 cup water
1/3 cup sugar
1/2 cup coconut cream

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