Gluten-Free Chinese Mango Sago Pudding Delight

Allergens

None (excluding potential allergens in the sponge cake)

Ingredients

• 1 cup gluten
• free sago pearls (tapioca pearls)
• 2 ripe mangoes, peeled and sliced
• 1 can coconut milk (13.5 oz)
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 gluten
• free sponge cake, cut into 4 servings
• A pinch of salt

Instructions

1. In a medium saucepan, bring water to a boil and cook the sago pearls according to the package instructions until they become translucent. Drain, rinse with cold water, and set aside.
2. In another saucepan, combine coconut milk, sugar, vanilla extract, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let it cool slightly.
3. Assemble each dessert by placing a gluten free sponge cake slice at the bottom of a serving bowl or cup. Top with a layer of cooked sago pearls, followed by fresh mango slices, and finally, pour the coconut milk mixture over the top. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
4. Garnish with additional mango slices and a sprig of mint or a drizzle of chocolate sauce for an added touch of elegance.

Chef’s Insight

To enhance the aroma and flavors of this dessert, consider infusing the coconut milk with lemongrass or pandan leaves before simmering.

Notes

This recipe is perfect for those who are gluten intolerant or have celiac disease, as it utilizes gluten-free ingredients. Additionally, the dessert can be made ahead of time, making it an ideal choice for dinner parties and other events.