Mango Tapioca Puddings

by Lucy (follow)
Turn off the TV and tune into your own imagination. Enjoy each moment, allowing your creativity to unfold in the kitchen, craft space or in nature.
Coconut (175)      Mango (72)      Tapioca (7)     
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.

Little summer treats

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 6 servings

Tapioca pearls before cooking

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.

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