Coconut and mango tapioca with ginger syrup

Name: Coconut and mango tapioca with ginger syrup
Cook time: 1 h
Yield: 4-6
Cuisine: Asian
Ingredients: 150g tapioca pearls; 400ml full-fat coconut milk; pinch sea salt; 2 mangoes, cheeks removed, sliced into 8mm lengths; toasted coconut flakes, to serve

Julia Busuttil Nishimura

December 16, 2022

Mango stars in this summer dessert.William Meppem

easyTime:30 mins - 1 hourServes:4-6

The scent of a ripe mango is so evocative, and this recipe is one of my favourite ways to eat this fruit. It's not too sweet and is a favourite for summer entertaining. I like it at room temperature, but you can make it ahead and let it chill in the fridge (although it will need loosening with extra coconut milk). Then simply assemble at the last minute and serve. If you don't have makrut lime leaves, simply add the zest from a lime instead.

Ingredients

150g tapioca pearls
400ml full-fat coconut milk
pinch sea salt
2 mangoes, cheeks removed, sliced into 8mm lengths
toasted coconut flakes, to serve

For the ginger syrup

160g caster sugar
3cm piece ginger, peeled and thinly sliced
1 lemongrass, white part, bruised
2 makrut lime leaves, thinly sliced
juice of 1 lime

Method

Step 1
Bring a large pot of water to the boil. Rain in the tapioca, stir and allow to cook for 17-20 minutes or until the tapioca pearls are translucent, stirring occasionally. Drain in a colander and rinse with cold water, then drain again. Transfer to a large bowl and pour in the coconut milk and add the salt. Stir to combine and set aside.
Step 2
Make the ginger syrup by combining all of the ingredients, except for the lime juice, in a medium saucepan with 300ml of water. Stir to dissolve the sugar, then bring to a simmer over a medium heat and cook until it becomes a loose syrup (about 6-7 minutes). Squeeze in the lime juice and allow to cool; it will thicken slightly. Remove the lemongrass and set aside.
Step 3
Divide the coconut tapioca pearls among serving bowls, top with the mango slices and pour over syrup, including the ginger pieces and the makrut lime leaves. Top with the toasted coconut flakes and serve.