Australian home cooks have discovered the perfect summer dessert that brings tropical flavours straight to their kitchens. Better Homes and Gardens presenter Clarissa Feildel has shared her Malaysian-inspired sago pudding recipe that combines refreshing mango with creamy coconut in what she describes as summer in a bowl.
The Perfect Summer Dessert Ingredients
This delightful pudding requires simple ingredients that create complex flavours. You'll need 100 grams of tapioca pearls (sago) as the base, cooked in 1.5 litres of water. The tropical flavours come from 350 grams of ripe mango flesh for the purée plus an additional mango cut into small cubes for topping.
The creamy elements include 400 millilitres of coconut milk and 4 tablespoons of condensed milk, while the zesty notes come from one lime, juiced and zested. For aromatic depth, the recipe calls for 5 pandan leaves or 2 teaspoons of vanilla extract, finished with a pinch of salt and mint for garnish.
Step-by-Step Preparation Method
Begin by placing the tapioca pearls and water in a saucepan. Bring to a gentle boil over low heat and simmer for 10 minutes, stirring continuously to prevent the pearls from sticking to the pan bottom. The mixture will develop a starchy consistency, which is completely normal.
Remove from heat, cover the pan, and let it rest for another 10 minutes. The sago is properly cooked when the pearls transform from opaque to transparent. Using a fine-mesh sieve, rinse the sago under cold running water for approximately 30 seconds, stirring with a wooden spoon until the water runs clear. This crucial step removes excess starch. Transfer the sago to a large bowl and chill in the refrigerator.
In a separate small saucepan, gently simmer the coconut milk with pandan leaves and salt. Remove from heat immediately and set aside to cool.
Creating the Mango Purée and Assembly
For the vibrant mango purée, combine the mango flesh, condensed milk, and lime juice in a blender. Process until the mixture becomes smooth and thick, creating the perfect sweet layer for your dessert.
Once all components have cooled, combine the sago and coconut milk. To assemble, layer the dessert in cups or bowls, starting with the mango purée, followed by the coconut sago mixture. Finish with diced mango, lime zest, and a fresh sprig of mint for that perfect presentation.
This Malaysian-inspired dessert offers Australian families an easy-to-make tropical treat that captures the essence of summer. The combination of sweet mango, creamy coconut, and chewy sago pearls creates a texture and flavour experience that's both refreshing and satisfying.
