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Mango Tapioca

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


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


2 medium sauce pots
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 hydrated, transfer to a flat sheet tray and allow them to cool to room temperature.


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

Ginger Tuile


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 the mixture.


Spread the desired shape onto the Silpat.


Bake at 375°F 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 puree.


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

Mango Tapioca Assembly


In a clear ramekin or glass, we recommend stacking your mango tapioca by starting with the mango sorbet at the bottom, followed by 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.