Easy & Exotic: Mango Sago Pudding Delight
Ingredients
Tapioca pearls/sabudana - 1 cup
Condensed milk - 400g
Mangoes - 3 to 4
Coconut milk - 600 ml
Sugar - 4 tbsp
Coconut milk Slurry
Cornflour - 2 tbsp
Coconut milk - 4 tbsp
( Use these 4 tbsp from 600 ml coconut milk)
Method
• Soak the pearls for at least half an hour in room temperature water.
• Drain the water. Cook them in two to three cups of water for 10 minutes.
• Drain the water,and wash the pearls with cold water to stop further cooking.
• Keep them aside for later use.
• Cut the mangoes into cubes and keep aside a cup of them for garnishing.
• Add condensed milk to the remaining mangoes and make a thick puree.
• Heat coconut milk in a pan, add the powdered sugar to it and mix well.
• Add cornflour and coconut milk slurry.
• Cook for 2 minutes on medium low flame while stirring it continuously to avoid lump formation.
• Remove from the flame and cool it completely.
Assembling
*Take a tall glass or a bowl and put some tapioca pearls at the bottom.
• Pour coconut milk custard over it.
• Now layer it with mango puree.
• Garnish it with mango cubes.
• Chill it in the refrigerator and enjoy your Mango sago pudding.
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