Mango, Cococut and Pomelo dessert
This is a very pleasant and refreshing summer dessert. It is very simple and easy to make and it is always a hit in a summer garden party. This dessert first appeared in a Hong Kong restaurant in 1984 and it has been the most popular dessert in Asia ever since.
Ingredients:
For 6 -8 servings
2x Philippine mangos (cut into small pieces)
1x Thai Pomelo (peel the skin and separate the pulp)
1x Coconut milk (Aroy-D brand – chill in fridge)
250gm Tapioca (soak in cold water over night)
1 1/2 liter Homogenize milk
100gm Rock sugar (make into syrup using 1 cup of water – store in fridge)
Method:
Drain the water out from tapioca by using a mesh strainer. Pour the tapioca in a big pot of boiling water for 30 seconds, keep stirring to avoid sticking. Drain the tapioca and put it over an ice bath. Keep separating the tapioca from sticking together. (this is a critical procedure, otherwise you’ll eating tapioca rice ball!) Put the cooked tapioca in fridge ready for use.
Pour 1/2 liter of milk and puree one mango in a blender. In a clean container, pour mango puree, the rest of the milk, coconut milk and sugar syrup together. Put in the rest of the mango and Pomelo before serving.
Recipe coming right away, stay tune!
