Mango Sago Pudding is a kidney food recipe for renal patient, patients with kidney disease.

Ingredients

375 grams mini sago, cooked
60 grams sugar for tapioca
60 grams mango, ripe, diced
11 grams non-fat powdered milk, dissolved in 6 tablespoons water
63 ml whipping cream
1/4 cup sugar
2 pieces pandan leaves
2 drops food color (green)

Procedure

1. Prepare 6 molding pans.
2. Caramelize 1/4 cup sugar and put into the molding pans to prevent sticking of sago.
3. Combing sugar, cooked sago, milk, pandan leaves in a sauce pan. Mix in the food coloring.
4. Stir well to achieve even coloring.
5. Cook mixture until liquid evaporates.
6. Pour mixture into the molding pan and refrigerate for a while.
7. Serve with whipping cream and mango top.

6 Servings

Nutrition Notes / 1 Serving

Calories: 132 cal
Carbohydrates: 26 gram
Protein: 1 gram
Fat: 3 grams
Sodium: 25 mg
Potassium: 69 mg
Phosphorus 27 mg
Calcium: 57 mg
Fluid: 80 ml