- 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 and allow them 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 the mixture.
Spread the desired shape onto the 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 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.