Fast Recipes

Papaya, mangosteen and tapioca pearls in palm syrup

Australian Gourmet Traveller fast dessert recipe for papaya, mangosteen and tapioca pearls in palm syrup

By Rodney Dunn
  • Serves 4
Papaya, mangosteen and tapioca pearls in palm syrup
Papaya, mangosteen and tapioca pearls in palm syrup

Ingredients

  • ½ cup tapioca pearls
  • 200 gm finely grated dark palm sugar
  • 1 red papaya
  • 3 mangosteens, peeled
  • To serve: lime wedges

Method

Main
  • 1
    Soak tapioca in water for 5 minutes, then drain and rinse under cold running water. Cook tapioca in a saucepan of boiling water, stirring occasionally for 10 minutes or until translucent. Drain tapioca and rinse under cold running water, then transfer to a bowl and refrigerate until chilled.
  • 2
    Meanwhile, combine palm sugar and ¼ cup water in a saucepan and stir over low heat until palm sugar dissolves, simmer for 5 minutes or until slightly thickened, then cool to room temperature. Add tapioca to syrup and stir to combine.
  • 3
    Cut papaya lengthways into 4 wedges and seed. Place mangosteen segments and tapioca into papaya wedges, drizzle with palm sugar syrup and serve with lime wedges.

Notes

Drink Suggestion: NV Trilogy Sparkling.