Chilled Mango Sago Pudding Food

MANGO SAGO

Steps:

• In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca (don't add it before the water is at a full boil!). Stir and bring it to boil again. Simmer for 15 minutes, or until the tapioca is completely transparent, which means they're fully cooked.
• When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
• Meanwhile, peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping. The rest will be blended.
• In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth, and transfer to a large bowl. At this stage, if you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca.
• When you're ready to serve, drain the cooked tapioca, and add to the mango mixture. Scoop into individual bowls and top with mango chunks.

CHILLED MANGO SAGO PUDDING

Steps:

• Bring water to a boil, add sago and simmer for 15 minutes.
• Stir in sugar, mango nectar, evaporated milk and coconut cream.
• Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
• Simmer until liquid has almost evaporated.
• While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
• If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
• Chill for several hours before serving, and serve with extra chopped mango if desired.

CHILLED MANGO CHEESECAKE

Steps:

• Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
• Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
• Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
• Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
• Add the warm gelatin solution to mango puree and blend well.
• Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
• Pour cheese mixture onto cake base and chill for at least an hour.
• Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
• Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.