- Servings 4
- Dish Dessert
- Time 45 minutes
- Skill Advanced
Tapioca Pudding ingredients
Ginger Tuile ingredients
Mango Sorbet ingredients
Mango Tapioca Assembly ingredients
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 to allow 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 the desired shape onto Silpat.
Bake at 375°F 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.
Mango Tapioca Assembly
In a clear ramekin or glass, stack your mango tapioca by starting with the mango sorbet at the bottom, then the tapioca pudding and then the ginger tuile. Or, get creative and make this recipe your own! Plate as wanted and serve.