500 ml (2 cups) pouring cream
400 gm puréed mango flesh
(from about 2 large
ripe mangoes)
100 gm light palm sugar,
crushed or grated
4 makrut lime leaves
3 titanium-strength gelatine
leaves, softened in cold
water for 5 minutes
Coconut or other
tropical-flavoured
ice-cream, to serve
Finely grated zest of 1 lime
LIME TAPIOCA
80 ml (⅓ cup) lime juice
(from about 3 limes)
80 ml (⅓ cup) simple sugar
syrup (see note)
80 gm small tapioca pearls
1 Bring cream, mango purée,
palm sugar, lime leaves and a
large pinch of salt to a simmer
in a saucepan over medium
heat, stirring until sugar
dissolves. Remove from heat
and set aside for flavours
to develop (10 minutes).
Squeeze excess water from
gelatine, add to hot cream
mixture and stir well to combine.
Transfer to a bowl set over an
ice bath, then stir occasionally
until mixture is semi-set but
still a pouring consistency
(30-40 minutes). Remove lime
leaves. Divide mixture among
4-6 glasses or bowls, cover,
then transfer to the refrigerator
to set (4 hours or overnight).Mango pudding with lime
tapioca and coconut ice-cream
SERVES 46 // PREP TIME 30 MINS // COOK 10 MINS PLUS CHILLING, RESTING
“One of my favourite memories as a child was going to yum cha
with my family,” says Tikaram. “I couldn’t wait until the end of the
meal for the dessert cart to roll around with the mango puddings!
This is a great dessert to make a day ahead so that you have more
time to entertain.”
2 Meanwhile, for lime tapioca,
combine lime juice and simple
sugar syrup in a bowl, and set
aside. Add 2 litres water to a
large saucepan and bring to
the boil. Add tapioca and cook,
stirring occasionally, until
tapioca turns almost completely
translucent (15-20 minutes).
Remove from heat and rest for
15 minutes. Drain tapioca, rinse
under cold water and drain
again, then add half the lime
syrup (reserve remainder)
and chill in the refrigerator
(1-2 hours or overnight).
3 To serve, stir remaining lime
syrup through tapioca to loosen
tapioca. Spoon lime tapioca
over each mango pudding,then top with a big scoop
of ice-cream and lime zest.
Note Simple sugar syrup is
made up of equal parts sugar
and water, brought to the boil
and stirred until sugar dissolves.
Wine suggestion 2015
Henschke Noble Rot Semillon
from Eden Valley, SA. GOURMET TRAVELLER 113