Mango Sago Pudding

Name: Mango Sago Pudding
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 capsule (about 250g) Mango; 40g Sago; 30g Mango Pudding Powder; 300g Whole milk; 25g Caster sugar

by KL Le Yoyo

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The weather is very hot. My husband has been clamoring to eat pudding recently; I haven’t made pudding for him in some time. We always don’t like to eat desserts sold outside because they taste very sweet, so we usually make them at home. Some desserts, homemade desserts can be adjusted slightly sweet so that they are good for the body.

I bought a bag of sago in the last few months, and it was useless after using it twice; I used to make pudding without sago, so I want to change the texture this time, because the texture of sago will be very different. So Q's put some sago. When my husband came back from get off work, he gave him a surprise, but he ate two consecutive cups as soon as he ate. We ate all the mango sago pudding we made today when we watched TV shows in the evening, ha ha. . Husband said that two more cups can be eaten. . "

Ingredients

1 capsule (about 250g) Mango
40g Sago
30g Mango Pudding Powder
300g Whole Milk
25g Caster Sugar

Mango Sago Pudding

1. Wash the mangoes, peel and dice them, put them in the refrigerator after cutting, and weigh the rest of the ingredients for later use.

2. Prepare a pot of water for boiling sago. It’s best to add more water. If the water is too little, it will become sticky. After boiling the water, pour the sago into the pot and turn to medium heat. Cook until it is stirred, about 20 It will become transparent in minutes, and the sago can be turned off when it is transparent.

3. At this time, the cooked sago is transparent. Use a bowl of cold water to pick up the cooked sago and put it in cold water, and put it in the refrigerator for later use.

4. First mix the pudding powder and fine sugar evenly; prepare a pot, pour the milk into the pot, turn on a low heat and cook until small bubbles, then pour the mixed pudding powder into the hot milk, and stir while pouring, otherwise the pudding The flour will form lumps, and you can turn off the heat when the pudding is boiled.

5. Now take the mango and sago out of the refrigerator, put 4-5 diced mangoes on the bottom of the mold, remove the sago and put it in the mold, and then pour the pudding liquid into the mold.

6. There will be some bubbles on the surface of the poured pudding liquid. You can use a paper towel to gently place the bubbles on the bubbles; then the bubbles will disappear. After the pudding cools, put it in the refrigerator for 2 hours and it will be OK.

7. There will be some bubbles on the surface of the poured pudding liquid. You can use a paper towel to gently place the bubbles on the bubbles; then the bubbles will disappear. After the pudding cools, put it in the refrigerator for 2 hours and it will be OK.

Tips:
1. The diced mango and sago can be mixed with the pudding liquid before being poured into the mold. It is not necessary to put the diced mango and sago into the mold first, and put it according to personal preference.

2. If the mold used is to buckle the pudding into the plate when eating, there is no need to use paper towels to defoam, because the small bubbles are not visible after the buckle.

3. When the pudding is poured into the mold, the action must be fast, because the pudding will quickly become lumpy.

4. The mango can be stirred into mango puree and mixed into the burned pudding liquid. Because we both like to eat the fleshy mango, we cut it into cubes without stirring.