Mango Tapioca

Try this creamy tropical dessert with fresh mangos for a refreshing end to any meal.
Serves 4
Course Dessert
Skill Advanced
Mango Tapioca

Tapioca Pudding:

Step 1
Bring milk, sugar, and vanilla bean to a simmer and add tapioca.
Step 2
Stir constantly while allowing the tapioca pearls to hydrate.
Step 3
Once hydrated, transfer to a flat sheet tray allowing to cool to room temperature.
Step 4
Whip cream to medium firm peaks, then fold the whipped cream into the cooled tapioca mixture.

Ginger Tuile:

Step 1
Combine all dry ingredients together on medium low speed in a mixer with the whisk attachment.
Step 2
While mixing, stream in the passion and ginger liquids together. Once incorporated add boiling butter to this mixture.
Step 3
Spread desired shape onto silpat, and bake at 375 degrees in a conventional oven until golden brown.

Mango Sorbet:

Step 1
Bring water, sugar, and vanilla bean to a simmer in a medium sauce pot—just enough to dissolve the sugar.
Step 2
Once dissolved, turn off heat and allow to cool, mix together with mango puree.
Step 3
Place in the ice cream machine and freeze according to the directions on your ice cream machine.