The very versalite sabudana sits as comfortably in sweet dishes as in savory. This South East Asian inspiration – sabudana coconut milk pudding with mangoes – is a fine example of sabudana in its dessert avatar.
Cubes of seasonal fruits, layered parfait-style, add flavor and color to the dessert. The usual favorites with this pudding are berries, papayas, musk melon…though if you ask me, nothing compares to sabudana coconut milk pudding with fresh mangoes. Can’t wait for the mango season to try this again!
- Ripe Mango – 1 large
- Sabudana – 3/4 cup
- Coconut milk – 250 grams
- Water – 1.5 cups
- Sugar – 2 tablespoons (or to taste)
- Salt – a pinch
1. Cook the sabudana: Place sabudana in a large sieve and pour running water over it to wash away all the white dust.
In a thick-bottomed pan, add sabudana, water and bring to a boil. Reduce and simmer for a few minutes, till the sabudana turns almost translucent, with just a white dot at the center of the globules.
The cooking of the sabudana can vary depending on the size/type of the sabudana. Some hard/large varieties require a few minutes of soaking before being cooked. Other varieties might absorb more water. Watch the pan and adjust if required.
Add coconut milk and continue to cook till the pudding thickens and the sabudana is well cooked.
Before taking the pan off the heat, add sugar and salt. Stir well to mix.
Let the pudding cool to room temperature, then transfer to a fridge and chill.
2. Chop the mangoes: Peel the skin off the mangoes. Chop the peeled mangoes into small cubes.
3. Assemble the pudding: In serving glasses, place a layer of mango cubes.
Top with chilled sabudana pudding.
Garnish with another layer of mango cubes.
Sabudana coconut milk pudding with mangoes is ready to serve.