This is one of my favourite desserts of all time. I’ve spent many a hot summer night enjoying one variation or another in one of Hong Kong’s many diverse dessert diners. It’s an instant classic that combines the creamy indulgence of coconut milk with the tropical and delightful flavour of mangoes. The tapioca pearls add an essential touch of chewable textures that are enhanced by the mangoes and milk.
Mango Tapioca Dessert
600g ripe mangoes, peeled and cut into cubes
1 cup mango juice
1/4 cup coconut milk
1/4 cup milk
3 tbsp sugar
1 cup cooked tapioca pearls
Chop the flesh of the mangoes into cubes. Transfer half of the mango cubes into a bowl and set aside. Combine the remaining mango cubes, the mango juice, coconut milk, milk, and sugar in a blender. Purée the mixture until it’s slightly thick, then bring it to a mixing bowl. Add the mango cubes from the side and the cooked tapioca pearls. Cover with foil and refrigerate for a few hours.