- ½ cup tapioca pearls
- 200 gm finely grated dark palm sugar
- 1 red papaya
- 3 mangosteens, peeled
- 1Soak 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.
- 2Meanwhile, 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.
- 3Cut 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.
Drink Suggestion: NV Trilogy Sparkling.