Ingredients

• 3 tablespoons small pearl tapioca
• 2/3 cup water
• 4 cups fresh coconut milk, or combination regular and coconut milk
• 1/4 cup sugar
• 2 cardomon pods
• 1 stalk lemon grass, bruised
• 3 quarter-size pieces gingeroot, bruised
• 1 vanilla bean, split
• 1/2 cup cream of coconut
• 3 cups mango (3 mangos), 1/2-inch dice
• 2 tablespoons fresh-squeezed orange juice
• 2 tablespoons fresh-squeezed lime juice
• 2 tablespoons sugar
• Garnish: fresh mint sprigs

Browse by ingredient

Instructions

1. In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
2. In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.