Mango Sago Panacotta


Mango Sago Pudding

  • 100g French Milk
  • 40g Fresco Mango Syrup
  • 4g Gelatin Powder
  • 1.5g Agar Powder
  • 130g Mango Sago

Mango Sago

  • 100g Cooked Sago
  • 30g Fresco Mango Syrup


  • 240ml Bridel Whole Milk
  • 30g White Sugar
  • 8g Gelatin Powder
  • 160g Cream
  • 10ml Vanilla Syrup

Mango Glaze

  • 2.5g Agar Agar
  • 30ml Water
  • 150g Fresco Mango Syrup


For the Mango Sago Pudding: Bring milk, agar and gelatin to the boil. Allow to cool then add the Fresco Mango Syrup and the mango sago. Pour in containers and refrigerate for 4 hours or best overnight.

For the Panacotta: Bring milk, sugar and gelatin powder to a boil. Cool down then add the cream and vanilla syrup.

Pour into mold and refrigerate overnight.

For the Mango Sago: Cook the sago, strain and while still warm add the Fresco Mango Syrup. Infuse in chiller for few hours or overnight.

For the Mango Glaze: Bring water and agar to the boil. Allow to cool down and add the Fresco Mango Syrup.

Serve with fresh mangoes on top. It will make up to 4-5 pieces small cups of Panacotta.