MANGO & SAGO PUDDING
The mango season is here and we get a large variety of mangoes to indulge ourselves with. Elsewhere in this blog you will find recipes for Mango Phirni, and Aam ka Lassi.
One of the desserts I had been wanting to make for long was Mango & Sago Pudding but I kept putting it off as my husband dislikes sago. This is more popularly known as "sabudana" in many parts of India. Sabudana/Sago (Tapioca Pearls) is made by extracting starch from the tapioca roots. When I got some luscious Badami mangoes the other day I could not hold back any longer and took the plunge. The pudding turned out to be delicious and my husband said that he didn't mind sago in this form!
While you can use any type of mangoes, Alphonso or Badami give a better and richer taste and colour to this pudding. I used Amul Mithai Mate Sweetened Condensed Milk.
I find that the pudding is sweet enough through the natural sweetness of the mangoes supplemented with the condensed milk, but if you want it to be more sweet, you can add a little sugar.
In terms of visuals, you can't see the sago pearls clearly but you can make them out under the creamy, rich layer of mangoes.
Ingredients:
The mango season is here and we get a large variety of mangoes to indulge ourselves with. Elsewhere in this blog you will find recipes for Mango Phirni, and Aam ka Lassi.
One of the desserts I had been wanting to make for long was Mango & Sago Pudding but I kept putting it off as my husband dislikes sago. This is more popularly known as "sabudana" in many parts of India. Sabudana/Sago (Tapioca Pearls) is made by extracting starch from the tapioca roots. When I got some luscious Badami mangoes the other day I could not hold back any longer and took the plunge. The pudding turned out to be delicious and my husband said that he didn't mind sago in this form!
While you can use any type of mangoes, Alphonso or Badami give a better and richer taste and colour to this pudding. I used Amul Mithai Mate Sweetened Condensed Milk.
I find that the pudding is sweet enough through the natural sweetness of the mangoes supplemented with the condensed milk, but if you want it to be more sweet, you can add a little sugar.
In terms of visuals, you can't see the sago pearls clearly but you can make them out under the creamy, rich layer of mangoes.
Ingredients:
- Mangoes, 2
- Sago, (Tapioca Pearls/Sabudana), 1/4 cup
- Sweetened Condensed Milk, 1/2 cup
- Milk, 1/2 cup
- Mango, 1 slice, cut into pieces, for garnish
- Mint Leaves, for garnish
Method:
Wash the sago and soak it in sufficient amount of water for an hour
Wash it once again to remove the excess starch
Boil water in a vessel and add the soaked sago
Cook the sago until it becomes soft and transparent
Once it is fully cooked, drain the excess water through a strainer and wash the cooked sago again under running water. Keep aside.
Wash and peel the mangoes
Roughly chop them after keeping aside one slice (to be cut into pieces for garnish later)
In a mixer, add the roughly chopped mango pieces and the milk and blend them to get a puree
Transfer the mango puree to a bowl, add the condensed milk and mix thoroughly
Next, add the cooked sago to this and mix well
If the consistency is too thick, you may add another 1/4 cup of milk
Place the bowl in the refrigerator for 2-3 hours
Serve the pudding in individual bowls garnished with chopped mango pieces and fresh mint leaves
Wash and peel the mangoes
Roughly chop them after keeping aside one slice (to be cut into pieces for garnish later)
In a mixer, add the roughly chopped mango pieces and the milk and blend them to get a puree
Transfer the mango puree to a bowl, add the condensed milk and mix thoroughly
Next, add the cooked sago to this and mix well
If the consistency is too thick, you may add another 1/4 cup of milk
Place the bowl in the refrigerator for 2-3 hours
Serve the pudding in individual bowls garnished with chopped mango pieces and fresh mint leaves
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