Mango season is here and these little puddings are the perfect way to use up extra mangoes. Tapioca is a traditional Chinese dessert (similar to jelly) which makes for a healthy, refreshing summer treat.
Ingredients 1 cup sliced mango (fresh is best, but tinned is ok too)
1/2 cup tapioca
1/2 cup filtered water
1/2 cup caster sugar
1/2 cup coconut cream
Mango and coconut cream puree
Puree the mango and coconut cream together and set aside.
Rinse the tapioca, drain, add filtered water and caster sugar, bring to the boil in a saucepan. Reduce to a simmer for 20 minutes or until the tapioca becomes "see through". Be sure to stir continuously as the tapioca tends to stick to the bottom easily.
Add the mango and coconut cream puree and simmer until well mixed.
Spoon into 6 small bowls. Cover and refrigerate until firm (or serve warm). Serve with fresh sliced mango decoration and cream.