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.