Coconut sago with mango and lime
Servings: 2
This is a simplified version of one of my favourite desserts: mango sticky rice! Sago is far more forgiving, and fun to play with, and the method makes it such an easy dessert to make ahead for barbecues and bring-a-plates. While mangoes are abundant, you could also grab a bunch and scoop and freeze the flesh, then whiz into a 1 ingredient sorbet to spread over the coconut sago for a bit of a twist, too!
Share with a friend
PRINT
Ingredients
- 150 g dried white sago pearls
- 400 ml coconut cream
- ¼ tsp flaked salt
- 2 tsp caster sugar
- 1 firm but ripe mango cubed
- 1 finger lime, or 1 lime to garnish
Instructions
- For the sago, bring 12 cups (3 litres) water to the boil in a saucepan. Pop in the sago pearls and simmer away over low-medium heat for 20-30 minutes or until soft and only slightly opaque through the centre, stirring occasionally.
- Drain the sago through a fine-mesh sieve and rinse with cold water (this keeps it from overcooking and getting gluggy.
- In a bowl, combine the coconut cream, salt and sugar. Stir in the sago. Chill for an hour or so, until thickened.
- Pop the mix into your individual serving bowls, top with cubed mango and either split the finger lime in half and squeeze the lime caviar over the top or zest the lime straight over to garnish.
