Dessert Recipes

Sago Pudding With Cream Cheese And Mango Sauce

Sago Pudding:
3/4 cup sugar
1-1/2 tsp pandan flavor
4 cups cooked small sago
3 drops green food color
1/4 cup pure unsweetened
coconut cream (kakang gata)

Cream Cheese Sauce:
1/2 bar Magnolia Cream Cheese, softened
2 tbsps honey
1/4 cup all-purpose cream
1/3 fresh ripe mangoes, diced
1-1/2 tsp fresh lemon juice

Topping:
1 pc ripe mango, sliced into half-moons or shaped into balls
1/4 cup toasted pinipig

Caramelize sugar. Add cooked sago, pandan flavor, green food color and coconut cream.
Cook mixture until liquid evaporates. Put in 6 round molds (custard. cup or ice cream cups).
Make cream cheese sauce by blending cream cheese, all-purpose cream, lemon juice and honey.
Fold in diced mango into mixture. Set aside.
To assemble, unmold sago pudding and top with prepared cream cheese sauce.
Arrange mango balls slices on top.
Sprinkle with toasted pinipig if desired.
Makes 6 servings.

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Wilton Flowerful Medley 6 Cell

Assortment of shaped sprinkles in a six-compartment flip-top shaker bottle.
Includes 0.39 ounces rainbow confetti, 0.39 ounces colourful leaves, 0.39 ounces pastel daisies, 0.39 ounces pastel hearts, 0.35 ounces rainbow wildflowers, and 0.32 ounces multi-coloured butterflies.

Kitchen: Certified Kosher., Includes Confetti, Colorful Leaves, Daisies, Pastel Hearts, Wild Flowers, Butterflies.
Company: Wilton (2007-03-01)
List Price: $4.99
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