Mango season

Mango season has started here in Asia. And I like mango, a lot. But I have never cooked with mango. I have a friend who has been telling me about this recipe with mango and chicken, have to try it. But first I need to get tired of the fresh mango, if possible.

If you have ever been to this part of Asia you have probably eaten a dessert with sago. Sago are small pearls made of starch that comes from sago palm. When not cooked these small pearls are white and when cooked they are transparent. They do not have any taste but look lovely in desserts.

So wanting to try sago pearls I decided to make coconut panna cotta with sago pearls and puréed fresh mango...delicious delicious.

Coconut panna cotta with sago and mango
0.5 dl sago pearls
1,5 dl cream
1,5 dl coconut cream
2 tbsp sugar
1,5 tsp powder gelatine
one fresh mango

Cook sago pearls in about 0.5 litre of water. Stirring frequently and adding more water when necessary. When sago is cooked (it has to be completely transparent) put it in a sieve and wash with water. You want to get rid of excess starch. Put aside.

Put the gelatine in a bowl with 0.5 dl water and let stand for 1 minute. Heat the cream and pour over the gelatine. Stir until gelatine dissolves. Heat the coconut cream together with sugar and when sugar is completely melted pour into the cream-gelatine mixture. You have to do it in this order as gelatine doesn't like sugar that much.

Pour the panna cotta in 2 moulds and divide sago between them. Let cool in the fridge until set. At least 5 hours. When set take out and heat the moulds in hot water for some seconds. What happens is that gelatine melts and you can easily un-mould. Serve with puréed fresh mango.