מרק טפיוקה מנגו ופסיפלורה

Mango-Passion fruit Tapica pearls soup

ingredients:
2.5 cups water
3/4 cup sugar
1/2 cup small tapioca pearls A can of coconut milk
2 large mangoes
6 juicy passion fruit
1 cup of pineapple cubes

Preparation:
Inset water and sugar into a pot and bring to a boil, then add tapioca pearls. Mix lightly and lower the flame.
Continue to cook on low flame for another half hour, stirring occasionally until the tapioca grains become translucent and retain a tiny white heart inside. While cooking, gently scrap the bottom of the pot so that it will not stick to it. If the mixture thickens and the grains are still not prepared, add a quarter cup of boiling water each time and stir well.
Remove from heat and let cool.
Open a can of coconut milk, being careful not to shake it too much, so that the creamy part and the transparent liquid part will not mix.
Add the creamy portion of the coconut milk, and about a quarter cup of the liquid, and stir.

Peel and cut the mango. Cut 1/4 of the mango into small cubes and add to the tapioca, blend the rest to a smooth paste and add into the soup. add also the passion fruit. Mix in the pineapple cubes. Serve cold and refrigerate for up to 3 days.