Try this creamy tropical dessert with fresh mangos for a refreshing end to any meal.
Bring milk, sugar, and vanilla bean to a simmer and add tapioca.
Stir constantly while allowing the tapioca pearls to hydrate.
Once hydrated, transfer to a flat sheet tray allowing to cool to room temperature.
Whip cream to medium firm peaks, then fold the whipped cream into the cooled tapioca mixture.
Combine all dry ingredients together on medium low speed in a mixer with the whisk attachment.
While mixing, stream in the passion and ginger liquids together. Once incorporated add boiling butter to this mixture.
Spread desired shape onto silpat, and bake at 375 degrees in a conventional oven until golden brown.
Bring water, sugar, and vanilla bean to a simmer in a medium sauce pot—just enough to dissolve the sugar.
Once dissolved, turn off heat and allow to cool, mix together with mango puree.
Place in the ice cream machine and freeze according to the directions on your ice cream machine.