Mango, lime and coconut sago pudding

“Mango, lime and coconut are all flavours of the tropics that I love to call on in the heat of summer.” Maggie

Method

Place the sago, coconut milk, vanilla bean seeds and scraped bean, and ¾ cup (180 ml) water in a medium saucepan and stand for 30 minutes. Place the pan over medium heat and bring to the boil, stirring occasionally. Reduce the heat to low and cook, stirring often, for 10–15 minutes or until the sago is tender. Remove from the heat, strain and then stir in most of the lime zest. Divide the mixture among serving glasses or dishes, then cover and refrigerate for 1 hour. To serve, peel the mangoes and cut off the cheeks. Thinly slice into a bowl and mix with the lime juice. In a blender, puree one third of the mango and any flesh from around the seed. Place in a bowl with the mint and stir. Spoon the mango puree over the puddings, then top with the mango slices. Scatter with the coconut flakes and remaining lime zest and serve.