Mango, lime and coconut sago pudding
500ml coconut milk
½ vanilla bean, halved lengthwise and seeds scraped
finely grated zest and juice of 2 limes
2 medium or 1 very large ripe mango
1 tablespoon very thinly sliced mint
3 tablespoons toasted coconut flakes
Place sago, coconut milk, vanilla bean seeds and scraped bean, and 180ml water in a medium saucepan and stand for 30 minutes.
Place pan over medium heat and bring to the boil, stirring occasionally. Reduce heat to low and cook, stirring often, for 10-15 minutes or until sago is tender. Remove from heat and stir in most of the lime zest. Divide mixture among serving glasses or dishes, then cover and refrigerate for 1 hour.
To serve, peel mangoes and cut off the cheeks. Thinly slice into a bowl and mix with lime juice. In a blender, puree one third of the mango and any flesh from around the seed. Place in a bowl with mint and stir. Spoon mango puree over the puddings, then top with mango slices. Scatter with coconut flakes and remaining lime zest and serve.
Extracted from Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, rrp $39.99. © Photography Dragan Radocaj