Sago is originally from South East Asia. Sago has a very unique look and resembles tiny pearls. If you cant get it at your supermarket you can get it at Asian supermarkets. This is an easy recipe, hope you enjoy.
1 cinnamon Stick
1/4 cup coconut cream
2 Tablespoons of brown sugar
120g grated palm sugar (or, if unavailable, brown sugar or golden syrup)
For the mango and banana cream
250 ml cream
4 Tablespoons caster sugar
1 large ripe mango (peeled, stoned and sliced)
1 small ripe banana (peeled and chopped)
1 Teaspoon lemon juice
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Bring the water to the boil (keeping the 1/4 cup extra for later), add sago, cinnamon and simmer till sago appears translucent, stirring occasionally.
Remove from heat, cover and stand for 10mins.
Pour cold water over sago to stop it from cooking, drain. Remove the cinnamon and stir in the coconut cream and sugars. Place in a large decorative bowl or set in individual moulds if desired and refrigerate till set.
To make the mango and banana cream; blend the mango in a blender or food processor till it becomes a puree then add the banana and lemon juice and process till just combined.
Whip cream and sugar to stiff peak, then gently fold puree into cream. Don't worry if the cream becomes rather runny as it is a sauce effect you're after. Refrigerate till ready for use.
To serve; turn out sago puddings from the moulds or scoop out into serving bowls and spoon the mango and banana cream over the pudding. As an option decorate with extra mango slices and a dusting of icing sugar. Enjoy!