Tapioca mango is a beautiful, sunny dessert. No one can resist a golden mango in a sugar syrup topped with caramelized pistachios and ground paprika. All this beauty is located on a milky cushion of airy tapioca. Tapioca is a grainy starchy product that is ideal for this dessert.
It is necessary
- For two servings:
- - 1.5 liters of water;
- - 200 ml of milk;
- - 150 g mango;
- - 70 ml of sugar syrup;
- - 50 g tapioca;
- - 20 g of pistachios, butter;
- - ground paprika.
Instructions
Step 1
Boil tapioca in 1.5 liters of boiling water for five minutes. Then fold it on a sieve, rinse in cool water.
Step 2
Pour boiled tapioca with milk, cook for another five minutes over high heat, stirring occasionally. Transfer the finished tapioca to a bowl, cover with cling film, make one puncture in it with a knife, put in the freezer for 20 minutes.
Step 3
Pour the pistachios with sugar syrup, cook until caramel darkens. You can prepare the syrup yourself by boiling it from water and sugar. Remove the caramelized nuts from the stove and transfer to the parchment one at a time.
Step 4
Cut a slice of mango into large cubes. Melt the remaining butter, add the remaining sugar syrup and mango, heat for four minutes, stirring occasionally.
Step 5
Place the mango on top of the tapioca, sprinkle with nuts and ground paprika. Serve dessert immediately.
