Caramelized Mango Lime Tapioca Recipes
CARAMELIZED MANGO-LIME TAPIOCA
Putting this moist pudding under the broiler for a few minutes allows the brown sugar topping to melt into a sweet syrup.
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Stir milk, sugar, tapioca, eggs, lime peel and salt in heavy medium saucepan to blend. Let stand 5 minutes. Stir over medium-high heat until mixture thickens and just comes to boil, about 10 minutes. Transfer pudding to large bowl. Lay plastic wrap directly on surface of pudding and cool to lukewarm. Mix in vanilla. (Can be prepared 1 day ahead. Cover and refrigerate. Stir to loosen before continuing.)
- Preheat broiler. Divide mango among eight 3/4-cup ramekins or custard cups. Spoon pudding atop mango, dividing equally. Smooth tops with spatula. Sprinkle 2 teaspoons brown sugar evenly over each pudding. Let stand until sugar begins to melt, about 10 minutes. Broil until sugar bubbles all over, watching closely and turning frequently, about 4 minutes. Serve warm.
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- In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender, about 20 minutes. Whisk in the coconut milk.
- In a small bowl, whisk the egg yolks with the sugar. Gradually whisk in half of the warm tapioca in a steady stream. Continue whisking and pour the egg yolk mixture back into the saucepan. Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes. Transfer the pudding to a bowl and let cool to room temperature. Discard the vanilla bean.
- In a medium bowl, combine the mango, lime zest and juice. Transfer half to a food processor and puree until smooth. Stir the puree into the diced mango. Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit. Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving.
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