Alive and Cooking

Chilled Mango Tapioca

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(Serves 6)
1 cup of seed tapioca
3 cups of water
1 can (400g) of mangoes (pureed)
4 tbsp caster sugar
¼ star anise
2 drops vanilla essence
6 tbsp vanilla yoghurt
6 tbsp moist coconut flakes


Combine the seed tapioca in a saucepan with the water, sugar, star anise and vanilla, bring to a boil then turn down to a simmer, stirring so as not to stick to the bottom.
After 15 minutes simmer, pour in the mango puree and cook gently while stirring for another 5 minutes or until thick and sticky.
Pour the mixture into 6 glasses, allow to cool before refrigerating for at least 20 minutes.
To serve, top with 1 tbsp of yoghurt and 1 tbsp of coconut.
When you eat you must stir everything together.

Chilled Mango Tapioca