Mango Tapioca

Procedure

1. 1
   In a pot, combine 500mL of water, 50g of sugar, and 25g of Menu Magic Jelly Mango. Stir until the powder is fully dissolved.
2. 2
   Bring the mixture to a rolling boil over medium heat, stirring constantly for 2 minutes.
3. 3
   Pour the hot liquid into a flat rectangular tray and let it cool. Once set, refrigerate for 30 minutes until very firm.
4. 4
   While the jelly sets, boil your small tapioca pearls in plenty of water for 10–12 minutes until translucent. Drain and rinse under cold water to remove excess starch.
5. 5
   In a large mixing bowl, combine the chilled all-purpose cream, condensed milk, and evaporated milk. Whisk until smooth and slightly frothy.
6. 6
   Take the set Menu Magic Jelly Mango out of the refrigerator and cut it into small 1/2-inch cubes.
7. 7
   Gently fold the mango jelly cubes and the cooked tapioca pearls into the creamy milk mixture.
8. 8
   Add half of the fresh mango cubes into the bowl and stir gently to distribute the fruit.
9. 9
   Chill the entire mixture in the refrigerator for at least 4 hours. This is crucial as the tapioca and jelly will absorb some of the cream, making the dessert thicker and richer.
10. 10
    To serve, ladle into bowls and top with the remaining fresh mango cubes for a burst of natural sweetness.