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Desserts
Pineapple and Mango Sago
2 hours
35 mins
Easy
6
Pineapple Mango Sago is a refreshing, tropical dessert that combines the sweetness of fresh pineapple and mango with the creamy texture of sago pearls. This simple treat is perfect for warm days or any time you’re craving something light and fruity.
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- Ingredients
- Method
Ingredients
- ⅓ 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
- ¼ cup Chelsea White Sugar
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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.
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White Sugar
The uniform size of the...
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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