Tapioca Pearl Pudding With Lychees And Mango
- 6 cups water
- 1 cup small (1/8-inch) pearl tapioca (not quick-cooking)
- 1 (20-ounces) can lychees in syrup
- 2 tablespoons sugar
- 2 (3-inch) strips lime zest
- 1 (2-inch) piece peeled ginger, thinly sliced
- 1 large ripe mango, peeled and cut into 1/2-inch pieces
- 1 teaspoon fresh lime juice
- Bring water to a boil in a heavy medium saucepan, then stir in tapioca. Simmer, stirring often, 10 minutes. Cover and remove from heat. Let stand until most of pearls are translucent, 25 to 30 minutes.
- Drain syrup from lychees into a small saucepan and add sugar, zest, ginger, and 1/4 teaspoon salt. Simmer, stirring occasionally, 10 minutes, then remove from heat and let stand 5 minutes.
- Coarsely chop lychees and put in a bowl with mango. Drain tapioca in a colander and rinse under cold water until cool, then add to fruit. Strain syrup though a fine- mesh sieve into fruit. Stir in lime juice and let stand 1 hour for flavors to blend.
water, pearl tapioca, syrup, sugar, lime zest, ginger, mango, lime juice
Taken from www.epicurious.com/recipes/food/views/tapioca-pearl-pudding-with-lychees-and-mango-351305 (may not work)