Mango Flummery Recipe
Ingredients
| Mangoes | 2 Large, peeled | |
| Lemon juice | 2 Tablespoon | |
| Orange juice | 1 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Quick-cooking tapioca | 1/3 Cup (16 tbs) | |
| Orange peel | 1/2 Teaspoon, grated |
Directions
In a blender or food processor, whirl mangoes until pureed; you should have 3 cups.
Transfer puree to a 3-quart pan.
Stir in lemon juice, orange juice, sugar, and tapioca.
Let stand for 5 minutes; then bring to a full boil over medium-high heat, stirring constantly.
Remove from heat; stir in orange peel.
Let cool for 15 minutes; cover and refrigerate until softly set (about 2 hours).
To serve, spoon flummery into 4 to 6 stemmed glasses; top each with bananas and coconut, if desired.
Transfer puree to a 3-quart pan.
Stir in lemon juice, orange juice, sugar, and tapioca.
Let stand for 5 minutes; then bring to a full boil over medium-high heat, stirring constantly.
Remove from heat; stir in orange peel.
Let cool for 15 minutes; cover and refrigerate until softly set (about 2 hours).
To serve, spoon flummery into 4 to 6 stemmed glasses; top each with bananas and coconut, if desired.
Chef
