Mango Sago

Everyone at home loves Mangoes. Hmmm ... maybe except my daughter who doesnt like fruits at all. You might have guess it if you visit my blog often. I have a few desserts using mango.

I keep telling myself, Ill try working with another fruit but every time I said that Im sure to see mangoes and I just can resist buying them. So, heres another mango dessert we have very often.

Ingredients:

• 500g Mango Puree from 3 mangoes
• 250ml Fresh Milk
• 50g Sago
• Syrup to taste (Melting sugar in water)
• Additional cut out chunky mango (optional)

How to do it:

1. Have a pot of water enough to cover the sago.
2. Cook the sago in low heat, stirring in fluently to prevent them from sticking.
3. Once all the sago have turn opaque, strain and wash them in a pot of clean water till you dont feel a layer of starch covering them (about 3 wash)
4. Combine the milk, mango puree and additional chunky mango together.
5. Add syrup to taste.
6. Serve chilled.

• Click HERE for printer-friendly version of an original recipe

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Coconut Milk Rice Pudding with Fresh Mango – I Don’t Like Rice Pudding But I Love This!

I’m not a big fan of rice pudding, but curiosity got the best of me, and I needed to find out how much better/different a version would be that used Arborio rice, and the same basic technique as a savory risotto. 

In addition to trying out a new cooking method, I also wanted to sneak in some coconut milk for a little tropical twist, and I’m happy to report great success on both fronts. The Arborio produced a wonderfully creamy texture, and unlike tradition long-grain rice pudding, the grains of rice maintained a certain textural integrity, instead of just disappearing into one big, starchy mass.

The coconut milk gave the pudding another layer of subtle sweetness, and also inspired the fresh mango garnish, which really elevated these bowls of comforting goodness. Of course the mango is optional, and you’re welcome to take your chances with raisins, preferably golden ones. If desired, those can be added at the same time as the sugar and salt.

Speaking of bowls, I generally don’t make dessert for three (except this one time, at band camp…), but I had some new porcelain ones I wanted to use, and didn’t bother to check the volume before ladling in the sweet porridge.

Despite my “odd” yield, you should get four nicely sized portions from the amounts below. And yes, if you can’t find coconut milk (which you can), simply use all milk. I hope you give this coconut milk rice pudding a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp butter

1/3 cup Arborio rice (Note: I haven’t tested this recipe using regular rice, so no idea if that will work here. My instincts tell me, not nearly as well)

1 cup coconut milk

2 3/4 to 3 cups milk, or as needed

1/4 cup white sugar

1/8 tsp vanilla

salt to taste

1 egg yolk, beaten with 2 tbsp milk

For the garnish:

1/4 cup finely diced mango

pinch of Chinese 5-Spice

View the complete recipe

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Mango Pudding with Mango Ice Cream 芒果布丁

Mango Season is here again. I bought 5 mangoes for under $5 which makes it less than a dollar each. The last time when it was in season, I made homemade mango ice-cream.



This time, I using it to make the very popular, Mango Pudding. Im serving it will a cheat mango ice-cream done using vanilla ice-cream, with the texture like milky shaved ice.



You probably have your own recipe but if you dont, you might want to try mine out.

Ingredients:

• 2 Mangoes, 1 1/2 puree and 1/2 cut into cubes


• 100ml Mango Juice (Im using Peel Fresh)


• 100ml Whipping Cream


• 10g Gelatin Powder


• 50ml Water

How to do it:

1. Sprinkle gelatin powder on the water and set aside.


2. Warm mango juice but do not simmer or boil.


3. Pour it over the gelatin mixture and mix.


4. Add in the rest of the ingredients and mix well.


5. Pour into cups and chill to set.


6. Best served chilled with condensed milk or a scoop of ice-cream.

Note:

• I did not add any sugar as the mango I used was sweet and I added mango juice to it as well. In addition to that, I served it with a scoop of ice-cream.


• If you prefer it a little sweeter, melt some sugar with the mango juice in step 2.


• You can replace the mango juice with water.


• However, you will have to add sugar for sweetness.


• Melt about 50g sugar or to taste when warming the water before adding to the the gelatin mixture.

For cheat ice-cream:

1. Mix 500ml vanilla ice-cream (Im using Nestle) with half of a mango chopped into bits.


2. Add in 3-4 tablespoon of mango puree if you like too.


3. Do not stir the mixture vigorously. Use a fork to gently stir a little to make it airy.


4. Return to the freezer and repeat every half an hour till the ice-cream is frozen again.


5. The end results of the ice-cream will look rough and messy. Almost like granules sticking together.


6. To scoop, you can loosen it with a fork or bring the ice-cream out of the freezer for a minute before scooping.

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Cod with Mango

Urgh! Not another Cod recipe, you say?! Now you know how much I spend on fish for my kids. As long as they eat it, I dont mind paying for it, as long as I can afford it.

The kids love this dish because it colouful. But I failed to make my daughter eat the fruits (she hates fruits). Better luck next time.

Ingredients:

• 1 Cod, deboned
• 1/3 Mango, diced coarsely
  
• 1 sprig Spring Onions, cut into 2" sections
• 1 glove Garlic, diced or sliced
• Flour for dusting
• Oil of frying

Marinade:

• 1 teaspoon Chinese Cooking Wine
• 1 teaspoon Sesame Seed Oil
• A pinch of Salt
• 1 egg white (optional)

Sauce (to be mixed together):

• 4 tablespoon Chicken Broth
• A pinch of Sugar
• A pinch of Salt
• 1/2 tablespoon Cornflour

How to do it:

1. Marinate Cod with marinade for half an hour.
2. Heat wok with enough oil for pan frying.
3. Dust cod with flour and fry it.
4. Flip over after 3 minutes or when it turn slightly golden brown.
5. Continue frying till the other side has also turn golden brown and fully cooked.
6. Dish and drain from excess oil.
7. In a clean wok, heat 1 teaspoon oil.
8. Saute garlic and spring onion till fragrant but not brown.
9. Add in stock.
10. Simmer in low fire.
11. Gently stir it till it starts to thicken.
12. Add in the mango and continue cooking for another 10 seconds.
13. Pour the sauce over the earlier prepared cod.
14. Serve immediately.

• Click HERE for printer-friendly version of an original recipe.

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