Recipe: Method:

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir for five minutes longer

Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove the heat and stir in the vanilla

In a medium bowl, combine the mango, strawberry, mango juice and lemon zest. Transfer half to a processor and puree until smooth. Stir the puree into the diced mango and strawberry. Divide half of the fruit into four glasses, top with tapioca pudding, then top with the remaining fruit. Cover the puddings and refrigerate for about two hours, or until chilled, before serving

Ingredients  Quantity

For Pudding

Milk 570ml

Quick Cooking Tapioca 80gm

Salt 5gm

White Sugar 65gm

Vanilla Essence 1 tsp

Eggs 2 No

For Salsa 

Strawberry 80gm

Mango 50gm

Mango Juice 100ml

Lemon Zest 5gm


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