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Mango Tapioca

This recipe is adapted from Jean-Francois Suteau, who worked with Rich as the executive pastry chef at the Greenbrier during Rich’s tenure. We love the texture of tapioca and find that its versatility can be applied to both savory and sweet dishes.

  • Servings 4
  • Dish Dessert
  • Time 45 minutes
  • Skill Advanced


Tapioca Pudding ingredients

2 cups milk
1 cup plus 1 tablespoon sugar
1 vanilla bean
1/3 cup plus 2 tablespoons tapioca pearls
2 cups heavy cream

Ginger Tuile ingredients

2/3 cup powdered sugar
3 tablespoons cake flour
1/2 cup almond flour
1/4 cup passionfruit purée
1 tablespoon ginger juice
100 grams butter, melted and cooled

Mango Sorbet ingredients

3/4 cup plus 1 tablespoon water
1/2 cup sugar
1/2 vanilla bean
2 cups mango purée

Mango Tapioca Assembly ingredients

Tapioca pudding
Ginger tuile
Mango sorbet


2 medium saucepans (FreshAir™ 2.2-Quart Saucepan)
2 sheet trays
Ice cream maker
Clear ramekin or glass cup
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Tapioca Pudding


Bring milk, sugar and vanilla bean to a simmer and add tapioca.


Stir constantly while allowing the tapioca pearls to hydrate.


Once tapioca has hydrated, transfer mixture to a flat sheet tray and allow to cool to room temperature.


Whip heavy cream to medium-firm peaks, then fold the whipped cream into the cooled tapioca mixture.

Ginger Tuile


In the bowl of a stand mixer, add all dry ingredients and combine on medium-low speed with the whisk attachment.


While mixing, stream in the passionfruit and ginger liquids together.


Once incorporated, add melted butter to the mixture.


Spread the desired shape onto the Silpat.


Bake at 375 degrees F in a conventional oven until golden brown.

Mango Sorbet


Bring water, sugar and vanilla bean to a simmer in a medium sauce pot just enough to dissolve the sugar.


Once dissolved, turn off the heat and allow it to cool. Once cooled, mix in the mango purée.


Place in the ice cream machine and freeze according to the directions on your machine.

Mango Tapioca Assembly


To serve, we recommend stacking your mango tapioca in a ramekin or glass: Start with the mango sorbet at the bottom, follow with the tapioca pudding, then finish with the ginger tuile on top. Feel free to get creative and make this recipe your own! Plate as desired and serve.