Semi Final 2 - Eva and Debra: Mango Pudding with Coconut Sago
Prep: 45 mins (+setting)
Cook: 40 mins
- 1 large firm ripe mango
- Edible flowers, to decorate
- 100ml cold water
- 3 tsp powdered gelatine
- 50g caster sugar
- 250ml mango puree
- 150ml evaporated milk
- 1 cup sago
- 500ml water
- 1 pandan leaf
- 400ml coconut cream
- 100g slivered almonds, roughly chopped
- 50g wholemeal flour
- 25g plain flour
- 50g brown sugar
- 50g cold unsalted butter
- 1 tbsp black sesame seeds
- ¼ tsp salt
- Lightly grease four dariole moulds or ramekins (125ml capacity).
- To make mango puddings, place the cold water in a small bowl and sprinkle with gelatine. Whisk in with a fork. Set aside for 5 minutes or until spongy. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves.
- Stir sugar and half the mango puree in a small saucepan over low heat until sugar dissolves. Transfer to a large bowl. Stir in gelatine mixture, evaporated milk and remaining mango puree. Divide mixture among prepared moulds. Refrigerate for several hours or overnight.
- To make coconut sago, soak sago in cold water for 10 minutes. Drain.
- Bring the water to the boil. Add sago, pandan leaf and salt. Simmer, stirring, for about 15-20 minutes or until sago balls become translucent. Add coconut cream. Stir until mixture is hot and bubbling. Transfer to a bowl to cool. Refrigerate until required.
- Preheat oven to 180C. Line and oven tray with baking paper.
- To make sesame crumb, process nuts, flours and sugar until combined. Add butter. Process to form coarse crumbs. Stir in seeds and salt.
- Spread crumb onto tray in a thin layer. Bake for about 15 minutes or until golden brown and crisp, tossing half way through. Cool completely.
- Using a melon baller, scoop out balls from mango.
- To assemble, run the tip of a small knife around edges of mango puddings to loosen. Invert onto serving plates. Serve with coconut sago, mango balls and sesame crumb. Garnish with edible flowers.
- You will need 4-5 mangoes to make 500ml puree. Simply blend and strain.
- You may want to adjust the amount of sugar in the pudding in accordance with how sweet your mango puree is.
- The coconut sago is salted and savoury. If you prefer a sweeter option, stir in a little grated palm sugar.
- On the show, we made sago and a coconut sauce, but here we have made things easier and combined the two.