Banana and mango tapioca

Babiche Martens

Fresh pineapple, bananas and mango are a staple part of the daily diet in Fiji. This yummy sweet dessert made with tapioca is an island treat. There are many varieties, some adding cardamom, some using rice or sago, or adding other fruit.

It is also amazing cold. Serve in elegant glasses and really impress your friends and family.

Ingredients

150 g	Tapioca (Main)
4 Tbsp	Raw sugar
2 small	Bananas, sliced
1 cup	Mango, chopped (Main)
400 ml	Coconut cream
½ tsp	Grated ginger
⅓ cup	Sultanas
¼ cup	Roasted cashew nuts, chopped

Directions

1. Cook the tapioca in a large pot as per packet instructions until glassy looking. Drain and rinse.
2. Sprinkle 1 tablespoon sugar in a warm frying pan. Add the banana and mango, cooking for a few minutes to caramelise. Set aside.
3. Place the coconut cream and remaining sugar in a small pot and bring to a boil. Add the ginger, tapioca and sultanas while boiling. Reduce to a simmer and add the bananas and mango to heat through.
4. Serve warm with cashews.

Check out more of Angela's Fijian inspired recipes

• Chicken and potato curry
• Poor man's rice