Mango Parfait with Tapioca and Coconut MilkTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:130.5 kcal
Proteins:1.7 g
Fats:10.2 g
Carbohydrate:10.3 g
Fibers:1.5 g
Sugar:8.5 g
Cholesterol:7.6 mg
Sodium:16 mg
Calcium:34.4 mg
Energy:2236 kcal
Proteins:28.8 g
Fats:174.3 g
Carbohydrate:176.5 g
Fibers:26.4 g
Sugar:145.4 g
Cholesterol:130.4 mg
Sodium:273.4 mg
Calcium:590 mg
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Mango Balls with Lemongrass Jelly and Yogurt Sorbet
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
600
ml
coconut milk
300
ml
milk
90
ml
icing sugar
60
g
big pearl tapioca
2
fresh or frozen mangos, cut into small dice
8
mint leaves
METHOD
- Cook the big pearl tapioca as indicated on the package in the coconut milk, milk and icing sugar, stirring constantly.
- Pour the mixture into a bowl to cool.
- In the bottom of each glass, place some diced mango and top with the coconut tapioca.
- Garnish with a mint leaf and serve cold.
CHEF'S NOTES
To be even more indulgent, add a splash of rum when cooking the tapioca.
Vary the pleasure: replace the mango with pineapple, nectarines or strawberries.
Once the tapioca is cooked, cool it, then add some evaporated milk or a petit suisse (fresh cheese), combine and serve.
