Tapioca Mango
2 servings
35 minutes
Mango tapioca is an exquisite dessert of Mexican cuisine that combines the delicate texture of tapioca with juicy mango pieces and crunchy caramelized nuts. The origins of this dish trace back to tropical culinary traditions where tapioca is used as a base for light, refreshing treats. Thick milk tapioca is complemented by the sweetness of mango, while caramelized pistachios add depth to the flavor. A light hint of paprika brings a spicy note, making the taste more expressive. It is the perfect treat for summer evenings and special occasions when you want to enjoy a harmony of flavor contrasts.
1
Add tapioca to 1.5 liters of boiling water and cook for 5 minutes; drain in a sieve and rinse in cold water.
- Tapioca: 50 g
- Water: 1500 ml
2
Pour the cooked tapioca with milk and boil on high heat for another 5 minutes, stirring occasionally; transfer the tapioca to a bowl, cover with film, make 1 hole in the film with a knife and place in the freezer for 20 minutes.
- Tapioca: 50 g
- Milk: 200 ml
3
Pour the nuts with 0.5 sugar syrup and boil until the caramel darkens.
- Pistachios: 20 g
- Sugar syrup: 70 ml
4
Remove the nuts from the heat and transfer them one by one to parchment.
5
Cut the mango slice into large cubes.
6
Melt the remaining butter, add the remaining sugar syrup and mango, and heat for 3-4 minutes while stirring constantly.
- Butter: 20 g
- Sugar syrup: 70 ml
- Mango: 150 g
7
Place mango on tapioca, sprinkle with nuts and paprika, and serve.
- Mango: 150 g
- Pistachios: 20 g
- Ground paprika: 5 g