Recipe: Mango, Lime and Coconut Sago Pudding

From Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins

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<i>Maggie's Recipe for Life</i> by Maggie Beer

Maggie's Recipe for Life by Maggie Beer [©Simon & Schuster Australia]

Mango lime and coconut sago pudding


Whatever age you are now, Maggie Beer wants you to start eating well now to age well. Not only delicious and full of flavour, as you'd expect, these recipes are about nutrition for optimum brain health.

Using the latest scientific research and with the assistance of Professor Ralph Martins, Maggie has worked up over 200 recipes in Maggie's Recipe for Life, a book she says is very important to her.

It combines her love of cooking delicious, simple food with her passion for improving the health of older people. But stay with us, this isn't a book for 'old' people – it's whatever age you are now so you can start eating well to age well from this point on.

Proceeds from Maggie's Recipe for Life will be shared between the Maggie Beer Foundation and the Lions Alzheimers' Research Foundation.

Here's a recipe from the book and it's as full of tropical flavour, perfect for the approaching summer season. 

Maggie writes:

I can’t say sago was at all interesting to me until I came to live in the Barossa Valley and was taught to make ‘rote grutze’.

This unique dessert combines the juice and pulp of red grapes with sago, and it was only after I tried it that I understood the ability of sago to beautifully set a cold pudding without any gelatine. Lightbulb moment!

Mango, lime and coconut are all flavours of the tropics that I love to call on in the heat of summer. 

Mango, Lime and Coconut Sago Pudding  (serves 4-6)


  • 180 g sago
  • 2 cups (500 ml) coconut milk
  • ½ vanilla bean, halved lengthways and seeds scraped
  • Finely grated zest and juice of 2 limes
  • 2 medium or 1 very large ripe mango
  • 1 tablespoon very thinly sliced mint
  • 3 tablespoons toasted coconut flakes


Place the sago, coconut milk, vanilla bean seeds and scraped bean, and ¾ cup (180 ml) water in a medium saucepan and stand for 30 minutes.

Place the pan over medium heat and bring to the boil, stirring occasionally. Reduce the heat to low and cook, stirring often, for 10-15 minutes or until the sago is tender. Remove from the heat and stir in most of the lime zest.

Divide the mixture among serving glasses or dishes, then cover and refrigerate for 1 hour.

To serve, peel the mangoes and cut off the cheeks.Thinly slice into a bowl and mix with the lime juice. In a blender, puree one third of the mango and any flesh from around the seed. Place in a bowl with the mint and stir. Spoon the mango puree over the puddings, then top with the mango slices. Scatter with the coconut flakes and remaining lime zest and serve.


This recipe from Maggie's Recipe for Life by Maggie Beer with Professor Ralph Martins and photography by Dragan Radocaj is reproduced with the kind permission of the publishers.

Read more on Maggie's Recipe for Life here » 

See links below for more recipes from this book and reviews of other Maggie Beer books.

Maggie's Recipe for Life is published by Simon & Schuster Australia (Sydney, NSW; Oct 2017; Pb; RRP A$39..99) It is available from all good bookstores from 9 October 2017.

It can also be found to purchase online via »


  • Barossa Valley (SA)

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February 19th, 2018
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