- 2 each nectarines, white peaches and nectacots (see note), cut into thin wedges
- 650 gm mango flesh, coarsely chopped (about 3 mangoes)
- 60 gm caster sugar
- 80 gm liquid glucose
- 370 gm (2 cups) tapioca pearls (see note)
- 650 ml coconut milk
- 45 gm light palm sugar, crushed
Palm sugar caramel
- 120 gm light palm sugar
- 60 ml (¼ cup) lime juice
- 1For mango sorbet, blend ingredients in a blender until smooth and freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
- 2For coconut pearls, bring a large saucepan of water to the boil over high heat. Add tapioca pearls and stir until liquid returns to the boil, then stir occasionally until pearls are translucent (10-15 minutes). Drain through a fine sieve and rinse under cold running water to remove the starch, then drain and refrigerate until chilled (2-4 hours).
- 3Meanwhile, combine 250ml coconut milk, palm sugar and 2 tsp sea salt in a small saucepan and bring to the boil, stirring until sugar dissolves (1-2 minutes). Remove pan from heat and cool. Add cooled tapioca pearls and remaining coconut milk, refrigerate until required.
- 4For palm sugar caramel, combine palm sugar and 125ml water in a small saucepan. Stir occasionally over medium heat until sugar dissolves, then cook until caramelised (10-15 minutes). Add lime juice, stir to dissolve and remove from heat. Cool.
- 5Divide coconut pearls among chilled glasses, toss fruit in a little palm sugar caramel in a bowl. Spoon over coconut pearls, then drizzle with extra caramel. Serve immediately with mango sorbet.
Note Nectacots are available from select greengrocers. If unavailable, substitute with another stone fruit. Tapioca pearls are available from Asian and select supermarkets.
Drink Suggestion: Pink moscato. Drink suggestion by Max Allen
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