Mango in Tapioca

Traditionally small pearl tapioca is used in Bengal as a regular offering to God with sugar and coconut .This recipe is a variation of tapioca pudding or tapioca custard and uses ripe seasonal mango pulp cooked with creamy milk and starchy tapioca .

  1. Tapioca...2 tbsp , small pearl
  2. Sugar...2 heaped tbsp
  3. Milk...500 ml
  4. Bay leaf...1
  5. Vanilla essence ... 1/4 tsp
  6. Mango ...1
  1. Blend mango pulp to a smooth paste in a blender and keep aside.
  2. Bring milk to a boil in a cooking pot. When the volume reduces to 1/3 , add washed tapioca , sugar , vanilla essence , bay leaf and cook for 7 minutes.
  3. Add mango pulp , mix well and simmer for 4 minutes.
  4. Remove from heat and let cool , serve as a delicious sweet dish
  5. Tapioca pearls/pellets are available in plenty of variety , cooking time may vary as per its size.