Tapioca chocolates with mango jelly
Discover the heavenly taste of tapioca chocolates with mango jelly! This unique combination of velvety tapioca and sweet mango pulp, covered in a delicious chocolate glaze. This dessert is sure to captivate your taste buds! To prepare this extraordinary treat, use coconut milk, tapioca pearls, gelatin, and Alphonso mango pulp. In just a few steps, you can enjoy this incredible flavor! Thank you for the recipe! Slim forks.
Number of servings
12
Preparation time
30 minutes + time for setting
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INGREDIENTS
- 400 ml Kara light coconut milk 11%
- 1/2 cup Tapioca Pearls QF Quality Food
- 3-4 tablespoons of xylitol/erythritol (or regular sugar)
- Pinch of salt
- 2 flat tablespoons of gelatin
Jelly:
- 450 gr Alphonso mango pulp without added sugar Quality Food
- a tablespoon of gelatin + 5 tablespoons of water
Icing:
- 1/3 chocolate bar
- A few tablespoons of milk (add enough milk to make the icing semi-liquid)
Form approx. 20×14 cm
A METHOD OF PREPARING
- Pour the coconut milk into a thick-bottomed pot and heat.
- Add tapioca, salt and xylitol or erythritol and start cooking over low heat, stirring frequently until the balls become transparent.
- After about 15 minutes of boiling, the mixture should thicken and the tapioca should become almost soft.
- Add water to the gelatin, set aside until it swells and then dissolve by placing the bowl in another bowl of hot water.
- Add the dissolved gelatin to the tapioca, stirring constantly.
- Pour everything into a mold lined with cling film.
- Set aside to set for about 30 minutes.
- Re-dissolve the gelatin, add it to the mango pulp, and pour it over the set tapioca. Set aside to set again for about an hour.
- Melt the chocolate with milk in a water bath and pour over the chopped chocolates.
- Store in the refrigerator.
