Procedure

1. For the topping: Combine 6 tbsp CPFS Evap and Chia Seeds and mix well. Set aside in chiller for 15 minutes or more.

2. Cook small sago according to package instructions, place in chiller.

3. Combine sugar, salt, shredded kaffir leaf and mango juice in a small pan. 

4. Place on medium heat and heat mixture until hot – do not simmer or boil. 

5. Turn off heat and add in gelatin and mix well until gelatin is completely dissolved. Let cool 3 minutes and then strain. Add in ¼ cup Evaporated milk.

6. Blend fresh ripe mangoes into a smooth puree. 

7. Combine strained gelatin-juice mixture and ripe mango puree and mix well. 

8. Place 1-2 tbsp of cooked sago into containers and add in the mango-gelatin mixture. Mix gently and then place in chiller for at least 4 hours or overnight.

9. To serve: Top with chia seed-evaporated milk mixture. Garnish before serving.