Mango puree with coconut

Name: Mango puree with coconut
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g Coconut chips; 6 TABLESPOONS Tapioca beads (approx. 10 g each); 2 ripe mangoes; 150 ml Coconut milk (can); 2 stem(s) Thai Basil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g Coconut chips
6 TABLESPOONS Tapioca beads (approx. 10 g each)
2 ripe mangoes
150 ml Coconut milk (can)
2 stem(s) Thai Basil

Directions

1
Spread coconut chips on a baking tray. Roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 5-10 minutes.
2
Prepare tapioca according to package instructions until the beads are transparent. Drain the pearls and rinse with cold water.
3
Cut mangoes from the stone. Peel and chop the flesh. Puree the fruit flesh and coconut milk. Mix mango puree and tapioca beads. Wash basil, shake dry and pluck leaves from the stalks.
4
Arrange the mango puree in bowls. Sprinkle with coconut chips and garnish with basil.