Creamed Sago with Palm Sugar, Mango, Papaya and Mint
You can serve this as a beautiful healthy breakfast or as a divine dessert. Perfect for a lovely summer Sunday lunch. You can make the sago ahead and then just chop up the fruit before serving. Feel free to add blueberries and strawberries and any other fruit that takes your fancy….. adulterated from Neil Perry in Good weekend
You need for 2 big blokes, 4 chic fashionistas or 45 models
300g sago, rinsed well
60ml coconut cream …plus extra to serve
Pinch of sea salt
Ripe mango and papaya, cut into chunks
Handful mint leaves, finely sliced
Squeeze lime juice
Palm Sugar Syrup
100g palm sugar, crushed or brown sugar
80ml water
- Slip into your new Chloe Kaftan.
- Climb into new Prada wedges.
- Pour a gin and tonic. It’s summer. Somewhere in the world.
- Best to make the palmsugar syrup first: so throw the palm sugar and water in small heavy pot.
- Stir it over a low heat until the sugar has completely dissolved ( just like the fat on your hips will do when you eat this.)
- Then increase the heat and simmer the goo for about 1 minute then set aside to cool and let it have some alone time.
- Neil says that “Any left-over will keep in the fridge indefinitely, but may set in the fridge.”
- Now time to cook the sago so bring a large pot of water to the boil. You can do it. You can.
- Now toss in the sago and whisk it frequently for about 12-15 minutes: think of the calories you’ll burn with all that wrist action.
- Cook until the sago granules are as completely transparent as a Versace dress.
- Pour another Gin and Tonic just to keep yourself the right mood. Who cares if it’s before breakfast?
- Now ask George Clooney to pull his finger out and stop reading the paper and to drain the sago through a fine sieve. He can then rinse it under cold running water ( so that it removes any excess starch: the less starch the better).
- Throw the cooked sago in with 60ml of coconut cream and salt and mix it up.
- Then drizzle through as much of the palm sugar syrup as you feel like. More is sweeter.
- Chop up the mango, papaya and mint ( and any other fruit you have).
- Divide it into chic glass bowls, then drizzle over some more coconut cream.
- Accessorise with the pretty pieces of mango, some mint and slices of papaya and squeeze some lime over the top.
- Divine !
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