With the stone, peel or pull off the surrounding skin. Then cut off the soft flesh around the stone with a knife. Place this in the blender too.
Thai Tropical Tapioca Pudding
By Darlene Schmidt, About.com
Taking the two slices (leave the stone for now), make long cuts one way, then the other, to create small cubes. Using a spoon, scoop these cubes into a blender or food processor (including the juice). Do the same with the other fleshy section of mango.
Prev
- Measure 1/2 cup tapioca pearls. Place in a cooking pot.
- Cook the Tapioca.
- Cook tapioca until the pearls turn translucent.
- Cut the mango for the mango nectar.
- Make a slice on the other side of the stone.
- Cut the mango into small cubes.
- Add water and sugar to the mango in the blender.
- Cut More Tropical Fruit for the Pudding.
- To serve, scoop cooled tapioca into serving bowls and decorate with fruit.
- Serve with a small pitcher of coconut milk and more of the mango nectar.
Try More of My Fabulous Thai Dessert Recipes!
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