Sago, Coconut and Mango with Saavni Krishnan, Manze

This dish, on Manze’s menu in December, pairs sour and ripe mangoes, with fresh and toasted coconut, sitting atop an earthy cinnamon-infused sago palm pudding. A classic melding of flavours with a contemporary touch.

Late Season Kensington Pride Mangoes, sourced from Far North Queensland. A sweet and tangy variety, with juicy flesh and pungent aromas when ripe.

Hot tip: Use firmer mangoes for dicing as they are more sour than sweet, adding texture and brightness to the dish. Use softer, sweeter mangoes to puree and layer on top of the sago.

SAGO, COCONUT AND MANGO

Ingredients

For the coconut sorbet:

1L kara coconut cream
250g caster sugar
60g glucose syrup
Flakey salt to taste

For the sago:

150g coconut sugar
250g coconut cream
750g coconut milk
200g tapioca pearls

For the garnish:

200g desiccated coconut
100g coconut sugar
3 mangoes

Method

1. To make the sorbet, add the coconut cream, caster sugar and glucose syrup to a pot and heat until the sugar and glucose have dissolved. Add salt to taste.

2. Cool the mixture down completely and then churn it in the ice-cream churner.

3. Next, make the sago syrup. Caramelise the coconut sugar over a medium heat.

4. Once caramelised, deglaze with the coconut cream and milk, then bring it to a boil before setting aside to cool.

5. Now, for the sago. Bring a litre of water to a hard boil and stream in the tapioca pearls.

6. Once cooked, strain the tapioca pearls and rinse under cold water.

7. Store the cooked tapioca pearls in the prepared sago syrup. Keep chilled.

8. To make the garnish, toast the desiccated coconut in the oven until golden. Mix through the coconut sugar and leave to cool down. Store in an airtight container.

9. For the mango purée, peel two of the fruits then blitz the flesh in a blender until smooth. Dice up the remaining mango.

10. To serve, take a chilled bowl and add two to three spoons of the sago (soaked in syrup).

11. Put a dollop of mango purée on top of the sago and spread evenly.

12. Sprinkle the desiccated coconut mix on the mango purée layer and top with a scoop of coconut sorbet and some freshly diced mango.