In Burma and India the mango is referred to as the ‘fruit of the gods’. Mangoes are a gorgeous fruit, so sweet, juicy and versatile. Part of their appeal comes from the fact that they are super refreshing during the hotter months and can be used in both sweet and savoury dishes.
Did you know that worldwide, three mangoes are eaten for every banana?
As you may already be aware, I joined the Cookbook Challenge for this year and so this post is dedicated to my first entry. After searching through recipe books I found a nice and simple recipe for Mango Lime Sago in Marie Claire Style Series - Sweet cookbook. I thought I would ease my way into the challenge. This recipe is super easy and great as a quick dessert to compliment a weeknight dinner.
(Picture: The Food Mentalist)
This recipe stood out namely because of my love of all things sago. As a child my Nan would often make me a steamed sago pudding and baked apples with sago was always a family staple ( I look forward to sharing these recipes with you during the winter months).
Mango Lime Sago - Marie Claire Style Series: Sweet Cookbook
1/2 cup of sago
2 cups pureed mango flesh
1 teaspoon finely grated lime rind ( I used a little extra as I love limes!)
2 tablespoons sugar ( I used palm sugar)
1 vanilla bean, split in half ( I used Queens vanilla bean paste)
Mango or lime wedges, to serve
Soak the sago in cold water overnight, then drain well.
Put the sago, pureed mango, lime rind, sugar, vanilla bean and 1 cup water in a pan and stir over low heat until the sugar dissolves
Increase the heat to medium and cook, stirring, for 10 minutes or until the sago is clear and soft.
Almost ready - notice the sago has nearly all turned clear ( Picture: The Food Mentalist)
Transfer to an airtight container and refrigerate until cool.
Yum! ( Picture: The Food Mentalist)
Serve in tall glasses with slices of fresh mango and lime wedges.
I was happy with the final result, it’s flavour is delicate and for those of you who would prefer a stronger mango flavour I would recommend substituting half the water for ½ a cup of mango nectar and therefore reducing the sugar by half.
I also added a drizzle of coconut cream to ours just before I served it too and in my opinion this completed the dish J
Tell me, what is your favourite pudding or sago dish?