Tropical Mousse

• 1 lg. ruby grapefruit
• 6 md. yellow mangos
• 1 can coconut milk
• 3 scoops mango ice-cream
• 2 oz. table cream *
• 6 oz. water *
• Rock sugar (optional) **
• 1 oz. Tapioca-pearl

1. Extract the pulp cells from the ruby grapefruit.
2. Boil the Tapioca-pearl in hot water with a sifter for 10 minutes.
3. The Tapioca-pearl will stick to the surface easily.
4. Therefore, use plenty of water and keep stirring when boiling.
5. The Tapioca-pearl will be ready when they turn 80% transparent.
6. The core of the Tapioca-pearl will keep cooking even when they are drained.
7. Rinse the cooked Tapioca-pearl in cold water to prevent them from sticking together.
8. Peel the mangos.
9. Puree the mango pulp with mango ice-cream, coconut milk, table cream, water or skim milk in a blender.
10. Mix all other ingredients together.
11. Refrigerate 4 hours or overnight.
12. Spoon into serving bowl or dessert glasses.
13. Garnish, if desired.

ruby grapefruit, yellow mangos, coconut milk, mango, table cream, water, sugar, tapioca

Taken from www.foodgeeks.com/recipes/18271 (may not work)