100 g of tapioca - thick pearl*

600 ml of water

300 g canned mango pulp

1 pitaya fruit

pomegranate seeds

several sprigs of mint

Execution

Pour water into the pot and bring it to a boil. Drop the tapioca pearls into boiling water and cook for about 30 minutes on low heat until the balls become slightly transparent. Add water if needed to keep it from sticking. When the balls become transparent, pour the whole thing into a sieve and rinse with cold water, drain.

Mix the embedded pearls with the mango pulp (at this stage, you can put the mango with tapioca in a container and put it in the fridge until you prepare the dessert).

Slice the pitaya fruit in half lengthwise and use a spoon to gently scoop out the flesh so as not to damage the skin. A special spoon for cutting fruit balls works well. We fill it with mango and tapioca mousse, add pitaya balls and pomegranate seeds. For decoration and taste, add mango leaves and eat right away! Dessert can also be served in glasses or bowls. We can add as much pomegranate seeds as we like.

Enjoy!

* As there are different types of tapioca on sale, please follow the information and cooking tips on the package.