INGREDIENTS

INSTRUCTIONS

In a saucepan set over moderate heat, combine coconut milk, sugar,
cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and
let cool. Chill, covered, overnight.
In a bowl, combine the tapioca with the water and let mixture sit for
45 minutes. Drain the tapioca. Strain the coconut mixture. In a
saucepan set over moderate heat, combine the tapioca with the coconut
milk mixture, bring to a simmer and cook over low heat, stirring
frequently, for 10 minutes, or until thickened. Transfer to a bowl
and stir in the cream. Let cool and chill, covered, until cold. In a
bowl, combine mango with orange juice, lime juice and sugar. To
serve: Pour coconut mixture into soup bowls then arrange mango
mixture in the middle of each bowl. Garnish with mint leaves.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS1G13
Converted by MM_Buster v2.0l.

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