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Caramelized Mango-lime Tapioca

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by Your Host Art Guyer

 

Caramelized Mango-lime Tapioca

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* Exported from MasterCook *
                   Caramelized Mango-lime Tapioca
Recipe By     :Bon Appetit March 2000
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 3/4           cups  whole milk
     3/4           cup  sugar
     1/3           cup  quick-cooking tapioca
  2              large  eggs
  1 1/2      teaspoons  finely grated lime peel
     1/4      teaspoon  salt
  1           teaspoon  vanilla extract
  1                     ripe mango, peeled, pitted, diced (about
                        1 cup)
  16         teaspoons  golden brown sugar
Stir milk, sugar, tapioca, eggs, lime peel and salt in heavy medium 
saucepan to blend. Let stand 5 minutes. Stir over medium-high heat 
until mixture thickens and just comes to boil, about 10 minutes. 
Transfer pudding to large bowl. Lay plastic wrap directly on surface 
of pudding and cool to lukewarm. Mix in vanilla. (Can be prepared 1 
day ahead. Cover and refrigerate. Stir to loosen before continuing.)
Preheat broiler. Divide mango among eight 3/4-cup ramekins or custard 
cups. Spoon pudding atop mango, dividing equally. Smooth tops with 
spatula. Sprinkle 2 teaspoons brown sugar evenly over each pudding. 
Let stand until sugar begins to melt, about 10 minutes. Broil until 
sugar bubbles all over, watching closely and turning frequently, 
about 4 minutes. Serve warm.
Description:
  "Putting this moist pudding under the broiler for a few minutes allows
  the brown sugar topping to melt into a sweet syrup."
Cuisine:  "Bon Appetit"
               - - - - - - - - - - - - - - - - - - - 
Per serving: 161 Calories (kcal); 5g Total Fat; (27% calories from 
fat); 5g Protein; 24g Carbohydrate; 62mg Cholesterol; 137mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
1 Fat; 1 1/2 Other Carbohydrates
NOTES : MC formatted by Art Guyer 
 
 

 

 

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