Mango-Sago Pudding

Here's a tropical jelly treat you can keep in the ref for days and enjoy anytime you like.

Serves 5  Prep Time 10 minutes  Cooking Time 5 minutes

1 cup sliced mangoes (from about1 1/2 mangoes)
3/4 cup cold water
1 sachet gelatin powder
1/4 cup hot water
1/3 cup + 2 tablespoons sugar
1/2 cup evaporated milk
3/4 cup cooked small sago
whipped cream and sliced cherries for garnish (optional)

1  Puree the mango with 1/2 cup of the cold water.  Set aside.

2  Sprinkle the gelatin on the remaining 1/4 cup cold water and let sit for 3 minutes.

3  In a small saucepan over low heat, combine hot water and sugar. Stir continuously until sugar dissolves. Add the gelatin and continue stirring until gelatin dissolves.

4  Combine the pureed mangoes and milk. Mix well. Add the gelatin mixture and mix well.

5  Divide mixture into 5 (1/2 cup capacity) individual bowls. Portion the sago among the bowls. Chill for 3 hours or until set. Garnish with whipped cream and sliced cherries. 

Photography by Ryan Fernandez | Styling by Angelo Comsti |  Preparation by Rachelle Santos 

• Minnette 11 months ago Report Abuse

     

  Here's a reply from Rachelle:
  
  Hi, Jon! With regard to the texture of the Mango Sago Pudding, it is set but creamy and not firm enough to be unmolded. My usual ratio is 1 sachet (or 1 tablespoon) gelatin is to 2 cups liquid. Give the recipe a try. I hope you like it.
• jon Mar 03 2010 @ 04:30pm Report Abuse

     

  Rachelle, this recipe seems like a homerun! I was just wondering though, what should be the texture of this dish. Will be it be set like the usual gelatin desserts on a bday party(you know, the ones with fruit cocktails) or should it be set but creamy, like a panna cotta? seems like 1 sachet of gelatin is too much since the common ones that can be bought at groceries are good for 1 liter of water...thank you!