Wednesday, May 20, 2015

Caramelized Mango Tapioca Pudding

I may have mentioned that I love dessert. I also love pudding. And fruit. Oh, and sugar. 

So this dessert was literally right up my alley. And not only was it delicious, but it was easy to do. I also love the individual serving sizes.


3 3/4 C whole milk
3/4 C sugar
1/3 C quick-cooking tapioca
2 large eggs
1 1/2 tsp lime zest
1/4 tsp salt
1 tsp vanilla extract
1 large mango, peeled and diced
1/3 C packed brown sugar

Put all ingredients except the mango and the brown sugar into a large stockpot. Whisk together and let them sit in the pot for five minutes until all are fully incorporated.

Bring to a gentle boil over medium-low heat. Stir constantly for ten minutes or until the mixture thickens. Remove from heat and pour into another bowl. Press plastic wrap directly onto the surface. 

Let the pudding mixture cool while you assemble the dessert plates. Grease 8 ramekins or one large souffle dish. Divide the cut mango between the ramekins (or lay it in a single layer in the big one). 

Pour the pudding evenly over the top of the mango.

Sprinkle 2 teaspoons of brown sugar over each ramekin (or all of the brown sugar over the large dish). Let sit for ten minutes while the sugar dissolves. Put all the ramekins on a rimmed baking pan and broil for four minutes, let the sugar bubble up but not burn.

Best enjoyed warm! We did toss the uneaten ones into the fridge and eat them cold the next day. Still yummy, but definitely best fresh out of the oven!



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