TAPIOCA PEARL PUDDING WITH LYCHEES AND MANGO

Tapioca Pearl Pudding with Lychees and Mango image

Provided by Ruth Cousineau

Yield Makes 6 to 8 servings

Number Of Ingredients 8

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6 cups water
1 cup small (1/8-inch) pearl tapioca (not quick-cooking)
1 (20-ounces) can lychees in syrup
2 tablespoons sugar
2 (3-inch) strips lime zest
1 (2-inch) piece peeled ginger, thinly sliced
1 large ripe mango, peeled and cut into 1/2-inch pieces
1 teaspoon fresh lime juice

Steps:

Bring water to a boil in a heavy medium saucepan, then stir in tapioca. Simmer, stirring often, 10 minutes. Cover and remove from heat. Let stand until most of pearls are translucent, 25 to 30 minutes.
Drain syrup from lychees into a small saucepan and add sugar, zest, ginger, and 1/4 teaspoon salt. Simmer, stirring occasionally, 10 minutes, then remove from heat and let stand 5 minutes.
Coarsely chop lychees and put in a bowl with mango. Drain tapioca in a colander and rinse under cold water until cool, then add to fruit. Strain syrup though a fine- mesh sieve into fruit. Stir in lime juice and let stand 1 hour for flavors to blend.