Tapioca Pudding with Mangoes
Adapted from Vegetable Heaven
Preparation time: 45 minutes (5 minutes of work)
Yield: 4 servings
1/2 cup instant tapioca pearls
2 1/2 cups water
1 12-ounce can evaporated milk (lowfat or skim OK)
1/2 cup (packed) brown sugar
A pinch of salt
1 ripe mango, peeled and diced
- Place the tapioca in a strainer, rinse it for a minute or two under cold running water, then transfer to a medium-sized saucepan. Add the water, place over medium heat, and bring to a boil, whisking a little to separate the pearls.
- Pour in the milk, and crumble in the sugar. Add a dash of salt, and heat it to the boiling point one more time.
- Lower the heat to a slow simmer, paritally cover, and cook gently for 30 minutes, or until it is quite thick. Transfer to individual bowls while still hot, then let it cool to room temperature. Serve right away, or if you like it cold, cover with plastic wrap and chill.
- Serve topped with diced mangoes.