Mango Tapioca

Step 1

Heat the milk mixture: In a medium saucepan, bring the milk, sugar, and vanilla bean to a simmer over medium heat. Stir to dissolve the sugar completely.

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Step 2

Cook the tapioca: Add the tapioca pearls to the simmering milk. Stir constantly to prevent sticking and allow the pearls to hydrate until translucent and tender.

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Step 3

Cool the base: Once the tapioca has fully hydrated, transfer the mixture to a flat sheet tray and allow it to cool to room temperature. Remove the vanilla bean pod if used.

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Step 4

Fold in whipped cream: In a separate bowl, whip the heavy cream to medium-firm peaks. Gently fold the whipped cream into the cooled tapioca mixture until smooth and evenly incorporated.

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Step 1

Combine the dry ingredients: In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, sugar, and ground ginger on medium-low speed.

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Step 2

Add the liquids: While mixing, slowly stream in the passion fruit purée and ginger juice until fully incorporated.

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Step 3

Add the butter: Pour in the melted butter and mix until smooth. Scrape down the sides of the bowl as needed.

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Step 4

Shape the tuiles: Spread the batter into thin, even shapes on a Silpat-lined baking sheet using an offset spatula or stencil.

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Step 5

Bake: Bake in a conventional oven at 375°F (190°C) for 8–10 minutes, or until the tuiles are evenly golden brown.

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Step 6

Cool: Allow the tuiles to cool slightly before shaping or transferring to a rack.

Step 1

Prepare the syrup: In a medium saucepan, bring the water, sugar, and vanilla bean to a simmer over medium heat. Stir until the sugar is completely dissolved.

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Step 2

Cool and mix: Remove from heat and allow the syrup to cool completely. Once cooled, stir in the mango purée until well combined

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Step 3

Churn the sorbet: Pour the mixture into an ice cream machine and freeze according to the manufacturer’s instructions.

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Step 4

Set and serve: Transfer the sorbet to a container and freeze until firm, about 1 hour. Serve cold.

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Mango Tapioca Assembly

To serve, we recommend stacking your mango tapioca in a ramekin or glass: Start with the mango sorbet at the bottom, follow with the tapioca pudding, then finish with the ginger tuile on top. Feel free to get creative and make this recipe your own! Plate as desired and serve.