Mango Sago Dessert

This sweet decadence is one of The Hub's all-time favourite. I couldn't resist a nice sweet manago when I see one, especially when it's the mango season. I found the recipe here when I was blog hopping. This recipe uses pomela pulps but I omitted this and modified the recipe slightly to suit the palates of The Household.

Ingredients:

1 cup water

1/4 cup sugar

1 large mango

2 cups of mango juice (I used Marigold Peel Fresh)

1 cup of evaporated milk (I reduced to 1/2 cup)

1/2 cup cooked sago

Cornflour mixture (mix in a bowl) - 1 tbsp cornflour + 3 tbsp water

Method:

1. Bring 1 cup of water + 1/4 cup sugar to boil until sugar dissolve. Add in cornflour mixture. Stir over low heat until the mixture is smooth. Switch off fire and leave sugar syrup to cool down.


2. Cut the mango from both cheeks. Cube the mango fresh. Slice the remaining mango and put in a bowl. Set aside.


3. Add the blended mango, cubed mango, package mango juice and evaporated milk to the sugar syrup. Add in cooked sago and stir, if it is too thick, add either more water or evaporated milk. Put in the fridge to chill and serve it cold.

Portuguese Egg Tarts

I had this sudden craving for egg tarts of late and I resisted in settling for something off the shelf for a quick fix. I procrastinated for days before I finally decided to seek help from my best friend, Mr G.

I settled for this recipe as my fridge had all that was needed. The result was more than encouraging. The Hub who is not a big fan of tarts walloped 4 in a go. So much for eating in moderation.

Ready for baking in the oven

The nice bloat

Yummilicious end product

Ingredients:
500g ready made puff pastry

Filling
200g whipping cream
300g milk
80g sugar
3 eggs
3 egg yolks
1/4 tsp vanilla essence

Method:

1. Defrost; Roll out into 3mm thickness, cut with an egg ring/round cookie cutter into 12 large circles and press unto tart mould. (I used a muffin tin)
2. Cook whipping cream and milk until 70 degree C. Stir in sugar and cook until sugar dissolves.
3. Add into the beaten eggs and egg yolks and mix until well blended. Lastly add in the vanilla essence. Set aside to cool.
4. Pour the filling into the pasty tarts and bake in preheated 200 degree oven for 15-20 minutes; or until custard in the center bloats up and is beginning to turn a golden caramelized brown.