Ingredients

1/3 cup white small sago
1 bar gelatine, shredded
1 can (237g) sliced pineapple, drained and each piece cut into 2 (reserve syrup)
1 small ripe mango, diced
1/4 cup Chelsea White Sugar

Method

Boil 1 cup water with 2 tbsp Chelsea White Sugar.
Add sago and cook for 35 minutes.
Drain, set aside.
Boil gelatine in 2 cups water with pineapple syrup for 5 minutes, strain over bowl.
Add sago, mango and Chelsea White Sugar. Stir together.
Arrange each slice of pineapple into desired individual mould.
Pour 1/4 cup of gelatine mixture into each mould.
Cover and chill until set.

This recipe has not been tested by Chelsea Sugar.

If you like this recipe you may love these

Name: Pineapple and Mango Sago
Prep time: 2 h
Cook time: 35 min
Ingredients: 1/3 cup white small sago; 1 bar gelatine, shredded; 1 can (237g) sliced pineapple, drained and each piece cut into 2 (reserve syrup); 1 small ripe mango, diced; 1/4 cup Chelsea White Sugar