Boil the Tapioca-pearl in hot water with a sifter for 10 minutes. The Tapioca-pearl will stick to the surface easily. Therefore, use plenty of water and keep stirring when boiling. The Tapioca-pearl will be ready when they turn 80% transparent. The core of the Tapioca-pearl will keep cooking even when they are drained. Rinse the cooked Tapioca-pearl in cold water to prevent them from sticking together.
Peel the mangos. Puree the mango pulp with mango ice-cream, coconut milk, table cream, water or skim milk in a blender. Mix all other ingredients together. Refrigerate 4 hours or overnight. Spoon into serving bowl or dessert glasses. Garnish, if desired.
Author's Comments
* or 8 oz. skim milk in lieu of table cream and water
** The sweetness of this dessert comes from the mangos and mango ice-cream. Therefore, rock sugar is optional. If rock sugar is used, melt it in small quantity of water.
Instructions
Extract the pulp cells from the ruby grapefruit.
Boil the Tapioca-pearl in hot water with a sifter for 10 minutes. The Tapioca-pearl will stick to the surface easily. Therefore, use plenty of water and keep stirring when boiling. The Tapioca-pearl will be ready when they turn 80% transparent. The core of the Tapioca-pearl will keep cooking even when they are drained. Rinse the cooked Tapioca-pearl in cold water to prevent them from sticking together.
Peel the mangos. Puree the mango pulp with mango ice-cream, coconut milk, table cream, water or skim milk in a blender. Mix all other ingredients together. Refrigerate 4 hours or overnight. Spoon into serving bowl or dessert glasses. Garnish, if desired.
Author's Comments
* or 8 oz. skim milk in lieu of table cream and water
** The sweetness of this dessert comes from the mangos and mango ice-cream. Therefore, rock sugar is optional. If rock sugar is used, melt it in small quantity of water.
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