Instructions

• 1. In a medium cooking pot, add water. Bring it to a boil and add the tapioca. Bring to a boil again, and reduce the heat down to medium low. Cook for 15 to 20 minutes until translucent, stirring occasionally to prevent sticking.
• 2. Turn off the heat and strain the tapioca pearls using a fine sieve. Rinse under cold water. Set aside.
• 3. Peel mango and cut into bite pieces. Set aside to use as garnish for about 50g. In a blender or a food processor, combine the remaining mango and process until smooth and thick.
• 4. In a cooking pot, add coconut milk, milk, water, evaporated milk and sugar. Heat over medium heat until almost boiled. Transfer into a heat safe bowl. Then add the cooked tapioca pearls. Let it cool in a water bath.
• 5. Once it has cooled down, add mango puree and mix. Add heavy cream and condensed milk and mix.
• 6. Chill in the fridge until ready to serve.
• 7. Divide mango tapioca milk into serving bowls and garnish with diced mangoes (which you have set aside). Serve immediately.