Snacks

Mango Sago Pudding

A chilled mango-gelatin pudding with sago and a chia topping, built on Angel Evaporada Liquid Creamer. Base 5 servings, scales to canteen and catering volume.

  • Servings 5
Featured CPFS SKUs
Mango sago pudding cups topped with sago and edible flowers, styled for food service dessert menus
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See how it's made.

A quick walkthrough of the full recipe, from prep to plate.

Ingredients

What you'll need.

Servings
5
Scales every ingredient amount below. Need this scaled for your operation?
Quantity Unit Ingredient
For the mango sago pudding
250 g Fresh ripe yellow mango, skin and seed removed
187.5 ml Mango juice
25 g White sugar
5 g Kaffir lime leaf, shredded
17 g Gelatin powder
0.5 g Salt
62.5 ml Angel Evaporada Liquid Creamer
50 g Small sago, cooked
For the chia topping
14 g Chia seeds
90 ml Angel Evaporada Liquid Creamer
To garnish
Mint leaves and/or flower
Procedure

How to cook it.

  1. Make the chia topping

    For the topping: combine 6 tbsp Angel Evaporada Liquid Creamer and chia seeds and mix well. Set aside in the chiller for 15 minutes or more.

  2. Cook the sago

    Cook small sago according to package instructions, place in chiller.

  3. Combine the mango base

    Combine sugar, salt, shredded kaffir leaf and mango juice in a small pan.

  4. Heat gently

    Place on medium heat and heat mixture until hot, do not simmer or boil.

  5. Bloom the gelatin

    Turn off heat and add in gelatin and mix well until gelatin is completely dissolved. Let cool 3 minutes and then strain. Add in 1/4 cup evaporated milk.

  6. Puree the mango

    Blend fresh ripe mangoes into a smooth puree.

  7. Fold puree into the gelatin

    Combine strained gelatin-juice mixture and ripe mango puree and mix well.

  8. Layer with sago and chill

    Place 1 to 2 tbsp of cooked sago into containers and add in the mango-gelatin mixture. Mix gently and then place in chiller for at least 4 hours or overnight.

  9. Top and serve

    To serve: top with the chia seed and evaporated milk mixture. Garnish before serving. Makes 5 servings.

Cost calculator

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Ingredient Used Pack size (same unit) Pack price (₱) Cost (₱)
For the mango sago pudding
Fresh ripe yellow mango, skin and seed removed 250 g
Mango juice 187.5 ml
White sugar 25 g
Kaffir lime leaf, shredded 5 g
Gelatin powder 17 g
Salt 0.5 g
Angel Evaporada Liquid Creamer 62.5 ml
Small sago, cooked 50 g
For the chia topping
Chia seeds 14 g
Angel Evaporada Liquid Creamer 90 ml
To garnish
Mint leaves and/or flower
Estimated batch total ₱0.00
Approx cost per serving (5 servings) ₱0.00

Estimates only. Enter prices in the same unit as the "Used" column (e.g. a 1000 g pack against grams). Verify final costs with CPFS.
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