Creamy spiced sago combined with the sweetness of fresh in season mango that is literally currently falling off the trees. Delicious. Easy. Can be made ahead of time or served fresh. Winner.

Salted coconut sago pudding w/ mango

Serves 6-8

Ingredients

1/3 cup sago

400ml can coconut milk

250ml water

1/3 cup maple syrup (or sugar syrup)

2 egg yolks, beaten

1/4 tsp salt

1 vanilla bean split (or 1 tsp vanilla paste)

6 green cardamom pods

1 cinnamon stick

3 mangoes, flesh pureed (fresh or frozen)

shaved coconut to serve

maple syrup to serve

Directions

1. Place sago, coconut milk, water, cardamom pods, cinnamon stick and vanilla bean in a saucepan and leave to soak for 60 minutes.

2. Stir through the maple syrup, salt, and egg yolks.

3. Bring to a gentle simmer and cook, stirring constantly, for 7-10 minutes until the pearls are translucent and soft and the custard mix has thickened.

4. Remove the cinnamon stick and vanilla bean if using. I like leaving the whole cardamom pods - if you don’t, remove them.

5. To serve, place 3 tbs pureed mango in the base of the serving dish. Top with 1/2 cup sago mix. Finally top with shaved toasted coconut and a drizzle of maple syrup.