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Lavanya

20-Minute Mango Sago Pudding

Cool down this Eid with our 20-Minute Mango Sago Pudding! A creamy, tropical delight made with pearls of sago and fresh mango pulp. This easy, eggless dessert is the perfect refreshing treat for your festive table."
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dessert, Pudding
Cuisine: Asian Fusion
Calories: 195
Ingredients Method Notes

Ingredients
  

  • Small Sago Sabudana: ½ cup
  • Fresh Mango Pulp: 1 cup Sweet Alphonso or Banganapalli preferred
  • Milk: 2 cups Full-fat for creaminess
  • Sugar: 3-4 tablespoons Adjust based on mango sweetness
  • Mango Chunks: ½ cup For topping
  • Cardamom Powder: A pinch Optional, for an Indian twist

Method
 

  1. Boil Sago: Bring 3 cups of water to a boil. Add the sago pearls and cook for 10-12 minutes until they become transparent.
  2. Rinse: Drain the cooked sago and immediately rinse under cold tap water to remove excess starch. Set aside.
  3. Thicken Milk: In a separate pan, boil the milk with sugar for 5 minutes until it reduces slightly. Let it cool to room temperature.
  4. Combine: Mix the cooled milk, mango pulp, and the cooked sago pearls in a large bowl. Stir well to combine.
  5. Serve: Pour into serving glasses. Top with fresh mango chunks and a few mint leaves or nuts for garnish. Best served chilled.

Notes

  • The Quick Hack: Soak the sago in warm water for 30 minutes before starting; this reduces the boiling time to just 5-7 minutes.
  • Consistency: If the pudding becomes too thick after sitting, stir in a little cold milk or coconut milk to loosen it.
  • Vegan Option: Swap regular milk with coconut milk for a delicious dairy-free version that pairs perfectly with mango.
  • Mango Quality: If fresh mangoes aren't in season, you can use canned mango pulp, but reduce the added sugar accordingly.