Mango sago pudding

This is so ridiculously easy and you can make it a day ahead. It’s the perfect cooling pudding for the hot weather and takes advantage of the lovely in-season mangoes.

Makes around 5 one-cup servings.

Ingredients

- 600ml coconut milk (you can use light  if you want something healthier)
-1 cup of milk
- 6 tbsp. icing sugar
- 1 cup big pearl tapioca
- 2 mangoes, roughly cut up
- 8-10 mint leaves or strawberries to garnish
-1/3 cup malibu or clear rum (optional)

Method
-Put the milk, coconut milk and sugar in a large saucepan and bring to a simmer. Add the tapioca and simmer together, stirring to prevent burning on the bottom. It is cooked when the tapioca is clear, after around 15 minutes. Set aside and allow to cool.
-Put the mango in the bottom of your glasses – I just use normal glasses and it looks pretty neat.
-Pour the cooled sago mixture over the top and put in the fridge.
-Take the puddings out of the fridge about 30 minutes before you serve them to take some of the cool edge off, and garnish with a sliced strawberry or sprig of mint.

NOTE: It would be easy to replace the mango in this recipe with other fruits, including strawberries or kiwi or anything else with a reasonably robust flavour.