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