with Coconut Sago and Salted Coconut Mango Ice Cream

Georgie and Alicia's Mango Pudding

Prep time: 1 hour
Cook time: 30 mins (+freezing)
Serves: 6


Toasted coconut flakes and chopped macadamias, to garnish

Salted Coconut Mango Ice Cream

500ml (2 cups) milk 

500ml (2 cups) coconut cream

1 pinch of salt 

4 egg yolks 

110g (½ cup) caster sugar 

3 large ripe mangoes 

110g icing sugar

1 lemon, juiced

Mango Pudding

1½ tbs powdered gelatine

1½ ripe mangoes, peeled, plus 1 extra, cut into 1cm cubes

200ml sweetened condensed milk

125ml (½ cup) cold water

Coconut Sago

1 cup sago pearls 

500ml (2 cups) coconut milk 

500ml (2 cups) coconut cream 

110g (½ cup) caster sugar


1. To make ice-cream, place milk, cream and salt in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then whisking continuously, gradually add hot milk mixture to yolk mixture and whisk gently to combine. Transfer to a clean saucepan over medium heat and stir continuously with a wooden spoon until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Strain through a fine sieve into a bowl. Place in a sink one-third full with iced water and cool, stirring occasionally, for 15 minutes. Cover with plastic wrap and refrigerate for 45 minutes. Churn in an ice-cream maker until frozen. Transfer to an airtight container and freeze for 4 hours or until very firm. 

2. Place mangoes in a blender and blend until smooth. Add sugar and lemon juice and blend to combine. Churn in an ice-cream maker until semi-frozen.

3. Swirl semi-frozen coconut ice cream and mango purée together in a shallow freezer proof container. Freeze.

4. To make mango pudding, sprinkle gelatine over 125ml (½ cup) cold water in a heatproof jug. Stand jug in a saucepan of simmering water and stir until gelatine dissolves.

5. Place peeled mangoes and condensed milk in a blender. Blend until smooth. Add gelatine mixture. Blend to combine. 

6. Divide mixture among 6 ramekins and add cubed mango. 

7. Refrigerate for several hours or until set. 

8. To make coconut sago, stir all ingredients in a saucepan over medium heat until sugar dissolves. Simmer, stirring, for 15-20 minutes or until sago pearls are tender and translucent. Transfer to a bowl and refrigerate until cold. 

9. Invert puddings on to serving plates. Serve with ice cream, sago and toasted coconut and macadamias.