Mango Pudding

Mango Pudding

Ingredients:

  • 150 ml tapioca pearls
  • 165 ml Coconut milk
  • 450 ml cow milk
  • 1 lime
  • 1 mango
  • 1 vanilla pod
  • Brown sugar (to taste)
  • Mint (for decoration)

 

Steps:

  1. Grate the zest of a lime and set aside. Squeeze the juice and collect it in a bowl. Scrape the vanilla seeds from the pod.
  2. Choose a ripe mango fruit. Take off the mango’s kernel and skin, then chop the pulp and put it in a blender. Add the lime juice over the resulted purée (if you like it sweet, you can add a little powdered sugar) then pass it through a fine sieve to become very fine.
  3. Half of the mango puree will be divided into 4 glasses that will be put in the freezer, while the rest of the puree will be kept aside.
  4. Measure an amount of cold water 6 times bigger the volume of the tapioca beads. If you use 150 ml of tapioca, then you should measure 750 ml of water. Beware, though, if the tapioca pearls are larger, around 3-4 mm in diameter, it’s better to use 7 times their volume.
  5. Place the tapioca pearls in a saucepan and add the cold water. Place on medium heat, heat up and stir constantly with a spoon until the mixture thickens like a polenta.
  6. Overturn the “polenta” into a thick colander thick and rinse under cold water, stirring slowly until the tenacious water disappears and it remains in the colander just the tapioca beads.
  7. Place the tapioca pearls in a saucepan and add the coconut milk, cow’s milk, lime zest and the vanilla seeds.
  8. Place the pan on the heat and simmer, stirring gently until all the tapioca pearls become translucent and the milk becomes slightly irreverent. Do not expect to be very thick, the composition has to be semi-liquid.
  9. Pour into glasses the tapioca pudding over the already solidified mango puree, so that it will remain place in the glasses to add the remaining puree over.
  10. Allow the pudding to cool to room temperature, then add the remaining mango puree and some fresh mint leaflets. Refrigerate before serving.

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