Name: Mango and Tapioca pudding recipe by Nandita Shyam at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: Tapioca pearls- 200gms; Mangoes- 2, peeled and chopped into chunks; Milk- 750ml; Coconut milk- 120ml; Sugar- 16tbsp or to taste; Cardamom- 6-8 pods, crushed to a fine powder; Slivered almonds and pistachios for garnish

ABOUT Mango and Tapioca pudding RECIPE

This dessert is bursting with the flavour of mango and is laced with the subtle fragrance of cardamom. It is hard to believe that some thing as luxurious and as rich tasting as this kheer can be put together in 20min flat.

Ingredients Serving: 6

Tapioca pearls- 200gms
Mangoes- 2, peeled and chopped into chunks
Milk- 750ml
Coconut milk- 120ml
Sugar- 16tbsp or to taste
Cardamom- 6-8 pods, crushed to a fine powder
Slivered almonds and pistachios for garnish

Instructions

Wash the tapioca pearls in enough water. Drain and let the pearls stand for 15min.
Add about 200ml of water and bring the tapioca to a boil. When the pearls turn transparent, take off the heat and allow the tapioca pearls to cool completely.
In a blender jar, combine the mango chunks, milk, coconut milk and sugar and blend to a fine puree.
Transfer the mango-milk mixture to another bowl and stir in the cardamom powder and cooked tapioca and mix well.
Chill the pudding for at least 2hours in the refrigerator before serving.
Serve the pudding in individual bowls with slivered almonds and pistachios on top.

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