Recently my partner and I had the pleasure of visiting Isabela Green Valley Farm in Barangay Sillawit, Cagayan. This idyllic farm, clad by dazzling orchids, ornamental plants and many fruit-bearing trees is definitely worth the visit.
After first touring the orchards and freshwater prawn production we meet Floresma Dacuycuy, the farm owner. She invited us into her home to sample the fresh and exotic fruits grown on the farm. Amongst the most were breadfruit cooked ‘Banana Q’ style, giant Thai santol and a fermented coconut drink. However my favourite were the many varieties of mango!
What made the visit most memorable however, was sitting down with Floresma and listening to her stories. She happily gave her time to us and shared great advice on farming and enjoying a productive life.
Before we left we purchased a few mango trees to plant on our own lot. Many of the fruit trees available are overseas varieties not found elsewhere in the Philippines. In total we have more than 5 mango trees now!
This mango sago pudding is my creation to take advantage of all the fresh, sweet mangoes we will soon have. Give it a try and tell me if you like it!
- 1/4 cup uncooked sago pearls
- 1 cup mango flesh plus extra to serve
- 1/2 cup evaporated milk
- 2 tsp sugar
- In a saucepan place enough water to cover the sago and bring to the boil.
- Add the sago and stir gently. Simmer for 10 minutes then remove from the heat, drain and rinse with cold water.
- Place the sago back in the pot and cover with cold water, then bring to the boil again and simmer 8 minutes. Remove from the heat, drain and rinse with cold water.
- Repeat this process until the sago pearls are translucent and tender, but still a little chewy. Usually 3 to 4 times is enough. Finish by rinsing well under cold water and set aside.
- Meanwhile in a blender combine the mango, evaporated milk and sugar to make a smooth mixture. If it is too thick add more evaporated milk.
- Combine the mango mixture with the cooked sago then divide into serving bowls.
- Cover and refrigerate for 3 to 4 hours.
- Remove from the fridge top with extra mango and serve while still chilled.