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Description
Ingredients
US|METRIC
6 SERVINGS
- 4 blocks ice (plain water pucks)
- 3 1/2 cups mango (613 g, peeled and chopped, ripe, plus 1 cup, 88 g reserved for garnish, about 3 ripe mangos or less if they are big, optional)
- 2 1/2 cups water (592 mL)
- 3/4 cup white sugar (185 g, for syrup)
- 1 lemon (30 mL juice)
- 1 pinch kosher salt (0.9 g, for syrup)
- 1/2 cup small tapioca pearls (82 g)
- 3 cups water (750 mL, for tapioca coconut cream)
- 1/2 cup coconut milk (125 mL)
- 1/4 cup white sugar (62 g, for tapioca coconut cream)
- 1 tsp. vanilla extract
- 1 pinch salt (0.9 g, for tapioca coconut cream)
- 1 pomelo (for garnish, optional)
- 4 sprigs mint (for garnish, optional)
- mango (chopped, for garnish, optional)
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Directions
- Fill 4 ice molds to the fill line with plain water and freeze for 12 to 24 hours.
- This can be done the day before. In a small pot, combine 2 1/2 cups (525 g) chopped mango, 2 1/2 cups (592 mL) water, 3/4 cup (185 g) sugar, juice of 1 lemon and a pinch of salt. Bring to a boil and turn down to medium-low to simmer for about 15 minutes or until mango is softened; puree in a blender making sure to cover the top so the hot sugar liquid does not splash. Strain the syrup and refrigerate until chilled, about 2 hours.
- Chop the remaining 1 cup (88g) of mango if you haven’t already and set in the refrigerator until ready for garnish.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol |
| Sodium115mg5% |
| Potassium310mg9% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber4g16% |
| Sugars56g |
| Vitamin A20% |
| Vitamin C90% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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