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Mango Cream with Tapioca

mango cream with tapioca Dessert South American
Mango Cream with Tapioca
  • Prep 60 min
  • Total 12 hr 0 min
  • Ingredients 9
  • Servings 6

Not everybody likes tapioca, which is very unfortunate. Tapioca is a wonderful ingredient that can be used in hundreds of different recipes, and in desserts is particularly delicious. I learned this recipe some time ago and I must confess, it was love at first sight (well, more like first taste)! This dessert is super easy to make, doesn’t require specific technique and allows for many different variations. No wonder it’s one of my favorites. Tapioca also has a fascinating texture. Sometimes I add it to iced tea, other times I combine it with my fresh fruits or I serve it with a little bit of condensed milk. It’s delicious! However, be aware of the fact that I’m not talking about instant tapioca, I’m talking about the tapioca that comes in little quinoa-sized balls. When they’re cooked they absorb a lot of water, they swell and become almost transparent. It’s amazing! This is an excellent introduction to start with in your repertoire of original and delicious recipes! After a heavy fest, this light and refreshing dessert it’s just what you need to close out a fantastic meal. MORE + LESS -

Ingredients

1
cinnamon stick
4
cloves
4
allspice berries
4
cups of water
1
bag of tapioca pearls (approximately 3/4 cup)
2/3
cup of condensed milk
2
cups of mango, chopped into thick pieces
1
cup of mango, diced
Mint leaves, to decorate

Directions

Hide Images
  • 1
    Combine the cinnamon, cloves, allspice and 4 cups of water in a pot. Let boil and add the tapioca, stir and let boil for 18 minutes more. Turn off the stove, cover the pot and let sit over night at room temperature.
  • 2
    The next day, remove the spices and strain the tapioca to remove the excess liquid.
  • 3
    Mix the condensed milk with the thick chunks of mango in a blender until a consistent cream is formed. Combine with the tapioca.
  • 4
    Add the diced mango. Pour into cups and refrigerate until ready to serve.
  • 5
    Decorate with mint leaves.

Expert Tips

  • To give this dessert a little variety, you can substitute the mango with passion fruit or even fresh/canned pineapple.
  • Another version I love is the one made with applesauce and a bit of whole milk.
  • Replace half of the condensed milk with coconut cream and you’ll have a completely different recipe.
  • Serve 1/4 cup of tapioca in a tall glass and fill with almond milk, it’s delicious!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Not everybody likes tapioca, which is very unfortunate. Tapioca is a wonderful ingredient that can be used in hundreds of different recipes, and in desserts is particularly delicious. I learned this recipe some time ago and I must confess, it was love at first sight (well, more like first taste)! This dessert is super easy to make, doesn’t require specific technique and allows for many different variations. No wonder it’s one of my favorites. Tapioca also has a fascinating texture. Sometimes I add it to iced tea, other times I combine it with my fresh fruits or I serve it with a little bit of condensed milk. It’s delicious! However, be aware of the fact that I’m not talking about instant tapioca, I’m talking about the tapioca that comes in little quinoa-sized balls. When they’re cooked they absorb a lot of water, they swell and become almost transparent. It’s amazing! This is an excellent introduction to start with in your repertoire of original and delicious recipes! After a heavy fest, this light and refreshing dessert it’s just what you need to close out a fantastic meal.

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