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Mondays, Tuesdays & Wednesdays | TV2

Semi Final 2 - Eva and Debra: Mango Pudding with Coconut Sago

Prep: 45 mins (+setting)

Cook: 40 mins

Serves: 4



  • 1 large firm ripe mango
  • Edible flowers, to decorate


Mango Puddings

  • 100ml cold water
  • 3 tsp powdered gelatine
  • 50g caster sugar
  • 250ml mango puree
  • 150ml evaporated milk


Coconut Sago

  • 1 cup sago
  • 500ml water
  • 1 pandan leaf
  • 400ml coconut cream


Sesame Crumb

  • 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



  1. Lightly grease four dariole moulds or ramekins (125ml capacity).
  2. 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.
  3. 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.
  4. To make coconut sago, soak sago in cold water for 10 minutes. Drain.
  5. 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.
  1. Preheat oven to 180C. Line and oven tray with baking paper.
  2. To make sesame crumb, process nuts, flours and sugar until combined. Add butter. Process to form coarse crumbs. Stir in seeds and salt.
  3. 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.
  4. Using a melon baller, scoop out balls from mango.
  5. 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.