Mango Slush and Tapioca Pudding【芒果冰沙。芒果布丁】

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Ingredients:
Mango Pudding (芒果布丁):
2 Tbsp mini tapioca pearls (2湯匙西米)
3 Honey mangos, peeled and chopped (300克芒果肉)
2/3 cup coconut milk (2/3杯椰奶)
¼ lemon, juiced (1/4顆檸檬汁)
1 Tbsp sugar, more or less to taste (1湯匙細砂糖, 或者適量)
Mango Slush (芒果冰沙):
2 Honey Mangos, peeled and chopped (200克芒果肉)
1/4 cup water (1/4 杯淨水)
2 cups crushed ice (2杯冰塊)
¼ lemon, juiced (1/4顆檸檬汁)
Sugar to taste (細砂糖適量)
Instructions:
Bring 4 cups of water to a boil, add the mini tapioca pearls, let them boil on medium heat for 8 minutes, after 8 minutes of cooking, the center of the pearls still has a small white dot, turn the heat off and let the pearls continue steeping in the hot water for additional 8 minutes. They are fully cooked when they turn completely transparent. Rinse the tapioca in a bowl of drinking water, strain and set them aside.
Next, peel the mangos and roughly chop them up. Add the mango pieces to the blender, then add the coconut milk, lemon juice and sugar. Depending on the sweetness of your mangos, you can add more or less sugar to your taste. Blend everything for 15 seconds.
Pour the puree into a bowl, add the tapioca pearls and mix well. Cover and chill the pudding for 2 hours.
Right before serving, add a few pieces of mango, and a touch of coconut milk.
To make mango slush, add chopped mangos to the blender, add water, crushed ice, sugar and lemon juice. Again, depending on the sweetness of your mangos, you can add more or less sugar to your taste. Blend everything until smooth and serve.

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