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Mango Tapioca

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

Ingredients

Tapioca Pudding ingredients

⅓ cup, 2 tablespoons tapioca pearls
2 cups milk
2 cups cream
1 cup, 1 tablespoon sugar
1 vanilla bean

Ginger Tuile ingredients

⅔ cup powdered sugar
3 tablespoons cake flour
¼ cup passion purée
1 tablespoon ginger juice
½ cup almond flour

Mango Sorbet ingredients

2 cups mango purée
½ cup sugar
¾ cup, 1 tablespoon water
½ vanilla bean

Mango Tapioca Assembly ingredients

Tapioca pudding
Ginger tuile
Mango sorbet

Equipment

2 medium sauce pots
2 sheet trays
Ice cream maker
Silpat
Clear ramekin or glass cup
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Parts

Tapioca Pudding

Step

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

Step

Stir constantly while allowing the tapioca pearls to hydrate.

Step

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

Step

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

Ginger Tuile

Step

Combine all dry ingredients together on medium-low speed in a mixer with the whisk attachment.

Step

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

Step

Once incorporated, add boiling butter to the mixture.

Step

Spread the desired shape onto the Silpat.

Step

Bake at 375°F conventional oven until golden brown.

Mango Sorbet

Step

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

Step

Once dissolved, turn off heat and allow to cool. Mix together with mango puree.

Step

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

Mango Tapioca Assembly

Step

In a clear ramekin or glass, we recommend stacking your mango tapioca by starting with the mango sorbet at the bottom, then the tapioca pudding, and the ginger tuile on top. Feel free to get creative and make this recipe your own! Plate as desired and serve.