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Ingredientes
- 3 Tbsp. small pearl tapioca
- 2/3 c. water
- 4 c. fresh coconut lowfat milk (or possibly combination regular and coconut lowfat milk)
- 1/4 c. sugar
- 2 x cardomon pods
- 1 x lemon grass stalk bruised
- 3 piece gingeroot, quarter-size bruised
- 1 x vanilla bean split
- 1/2 c. cream of coconut
- 3 c. mango in 1/2" dice - (abt 3 mangos)
- 2 Tbsp. fresh-squeezed orange juice
- 2 Tbsp. fresh-squeezed lime juice
- 2 Tbsp. sugar Fresh mint sprigs for garnish
Direcciones
- In a saucepan set over moderate heat, combine coconut lowfat milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cold. Chill, covered, overnight.
- In a bowl, combine the tapioca with the water and let mix sit for 45 min. Drain the tapioca. Strain the coconut mix.
- In a saucepan set over moderate heat, combine the tapioca with the coconut lowfat milk mix, bring to a simmer and cook over low heat, stirring frequently, for 10 min, or possibly till thickened. Transfer to a bowl and stir in the cream. Let cold and chill, covered, till cool.
- In a bowl, combine mango with orange juice, lime juice and sugar.
- To serve: Pour coconut mix into soup bowls then arrange mango mix in the middle of each bowl. Garnish with mint leaves.
- This recipe yields 6 servings.
- Suggested Wine: Moscato D'Asti, La Morandina 1997
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 113 | 39% |
| Total Fat 13.47g | 17% |
| Saturated Fat 12.09g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 213mg | 6% |
| Total Carbs 43.77g | 12% |
| Dietary Fiber 3.6g | 12% |
| Sugars 35.54g | 24% |
| Protein 1.51g | 2% |
