Mango Tapioca Pudding with Mango Chips

Tapioca is made from yuca, also known as manioc. The layering looks great and doesn´t affect the flavors.

INGREDIENTS

1/3 cup regular pearl tapioca, not the instant type (or substitute with vanilla pudding, not instant, and proceed according to package directions)

1/4 cup sugar

2 cups milk

Pinch of salt

1 teaspoon vanilla extract

1 mango

PREPARATION

Place the tapioca in a small saucepan and fill halfway with cold water so that the tapioca is covered by at least 2 inches. Let it soak for at least 1 hour so it will absorb a lot of the water. Drain the water and add the sugar, milk, and salt to the tapioca. Bring mixture to a boil, stirring a few times, so the tapioca will not stick to the bottom of the pan. Turn off the heat and let mixture rest for about a half hour. Bring to a boil again, turn down heat to a simmer, and keep stirring from time to time so it does not stick. Pudding is done when the mixture has thickened and the tapioca balls have a glassy, transparent look. Take pan off the heat and add vanilla extract. Place a piece of plastic wrap over the pudding and let it cool.

 

While pudding is cooling, peel a mango and cut it into a fine dice. To serve, place a small amount of pudding into a martini glass, add a layer of cubed mango, and repeat the layers, ending with a mango chip garnish. Makes 6 servings.

Mango Chips

1 mango

Cooled sugar syrup (see below)

Peel and cut a ripe but firm mango into thin strips with a vegetable cutter. Dip each slice into a cooled sugar syrup (made from 1 cup of sugar boiled in 1/2 cup of water until sugar has dissolved). Remove the excess syrup with a paper towel and place slices onto a parchment-lined baking sheet. Place in a warm oven for several hours, or overnight, until the chips are firm and crisp.