Mango Tapioca con Leche
This creative and bright combination of velvety and sweet mango with coconut rich tapioca is sure to be a crowd pleasing dessert perfect to serve all summer long.Created by Chef Megan Marlow (Instagram: @meganmarlow)
Total Time: 3 hours
Servings: 6Ingredients
½ cup small pearl tapioca
3 cups full fat coconut milk
2 cups water
½ cup granulated sugar
1 teaspoon coarse sea salt
1 cinnamon stick
1 vanilla bean
3 cups DOLE Chef-Ready Cuts Mango Cubes
3 tablespoons granulated sugar
3 tablespoons rum
¼ teaspoon coarse sea salt
¾ cup water
1 cup all-purpose flour
¼ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon coarse sea salt
1/8 teaspoon ground anise seed
¼ teaspoon orange zest
8 tablespoons plant-based butter (chilled)
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon vanilla extract
Directions
- Tapioca con Leche
- Soak tapioca in coconut milk and water for 30 min.
- Transfer to a medium sauce pot. Add sugar, salt, cinnamon stick, and vanilla bean. Bring to a boil.
- Reduce heat to low. Simmer for 30 min stirring occasionally to keep the tapioca from sticking to the bottom of the pot.
- Remove from heat, dispose of the cinnamon stick and vanilla bean, and transfer to individual dishes.
- Chill for a minimum of 2hrs in the refrigerator or overnight.
- Mango Confit Purée
- Add all ingredients to a medium saucepan. Bring to a boil and reduce to a simmer for 20 minutes.
- Using a standing blender or immersion blender, blend until a smooth purée is formed.
- Add purée to the top of the tapioca con leche.
- Chill for a minimum of 2hrs or overnight.
- Biscochito
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl. Using a pastry cutter (or your hands), mix until combined.
- Chill dough for 30 min.
- Remove from the refrigerator and roll out until the dough is 1/4 inch thick. Cut the dough using a cookie cutter of your choice.
- Bake for 10 minutes. Enjoy with Mango Tapioca con Leche!
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