serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Episode 6
episode • Hong Kong Gourmet With Justine Schofield • Travel • 30m
PG
episode • Hong Kong Gourmet With Justine Schofield • Travel • 30m
PG
Ingredients
- 50 g tapioca pearls
- 270 ml coconut milk
- 2 cups mango flesh, chopped and frozen (alternatively use frozen mango chunks), plus extra fresh chunks to garnish
- 3 tbsp condensed milk
- Juice and zest of 1 lime
- Mint, chiffonade (very finely sliced)
Instructions
- Bring a small pot of water to the boil and add tapioca. Cook, stirring occasionally, until tapioca turns almost completely translucent. This will take about 15-20 minutes.
- Remove from heat, drain, rinse under cold water and drain again. Add to a bowl with a tablespoon of the coconut milk and fold through to separate the pearls.
- To a blender, add the mango, condensed milk, 100 ml coconut milk and lime juice and zest. Blend until icy smooth.
- Divide pearls into 4 glasses and top with the mango mixture. Pour over some coconut milk, then garnish with extra mango chunks and mint.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 6
