Pom-Mango with Pearls Shave Ice
Uses [KitchenAid® Stand Mixer](https://www.kitchenaid.com/countertop-appliances/stand-mixers.html) and [Shave Ice Attachment](https://www.kitchenaid.com/countertop-appliances/stand-mixers/accessories/p.shave-ice-attachment.ksmsia.html?)
Ingredients
mango (chopped, for garnish)
4 sprigs mint (for garnish)
1 pomelo (for garnish)
1 pinch salt (0.9 g, for tapioca coconut cream)
1 tsp. vanilla extract (4 g)
1/4 cup white sugar (62 g, for tapioca coconut cream)
1/2 cup coconut milk (125 mL)
3 cups water (750 mL, for tapioca coconut cream)
1/2 cup small tapioca pearls (82 g)
1 pinch kosher salt (0.9 g, for syrup)
1 lemon (30 mL juice)
3/4 cup white sugar (185 g, for syrup)
2 1/2 cups water (592 mL)
3 1/2 cups mango (613 g, peeled and chopped, ripe, plus 1 cup (88 g) reserved for garnish (about 3 ripe mangos or less if they are big))
4 blocks ice (plain water pucks)
Step by step
Fill 4 ice molds to the fill line with plain water and freeze for 12 to 24 hours.
This can be done the day before. In a small pot, combine 2 1/2 cups (525 g) chopped mango, 2 1/2 cups (592 mL) water, 3/4 cup (185 g) sugar, juice of 1 lemon and a pinch of salt. Bring to a boil and turn down to medium-low to simmer for about 15 minutes or until mango is softened; puree in a blender making sure to cover the top so the hot sugar liquid does not splash. Strain the syrup and refrigerate until chilled, about 2 hours.
Chop the remaining 1 cup (88g) of mango if you haven’t already and set in the refrigerator until ready for garnish.
Slice a pomelo in half. With a spoon, scoop out the pulp of the pomelo avoiding skin, seeds and pith. Set in a bowl and refrigerate until ready for garnish.
This can be done the day before, but the pudding will thicken by the next day. If you like a silkier pudding, make it the same day it is served. In a small saucepan, add 3 cups (750 mL) of water and the small tapioca pearls. Bring to a boil, while stirring occasionally, over high heat and then turn off the heat.
Cover with a lid and let sit for 15 minutes, until the tapioca pearls are transparent, stirring occasionally.
Once the pearls are translucent, drain them in a sieve and rinse under running cold water.
Drain and transfer the pearls to a bowl.
In a small pot on low heat, simmer coconut milk with 1/4 cup (62 g) of sugar, vanilla and salt until sugar dissolves. Remove from heat, scrape the tapioca pearls into the cream, and put in the refrigerator to cool down.
Divide Coconut pearl mixture into 4 serving cups or bowls. About a 1/4 cup (60 mL) each. This recipe does need 10 minutes of tempering. Shave the ice over the coconut pearls and top with syrup until you see the color reach the coconut cream at the bottom and garnish with the chopped mango, pomelo pulp and mint.
Tips: Pomelo is the largest in the citrus fruit family. If you cannot find pomelo you can simply replace it with sweet grapefruit like ruby red or any kind of grapefruit. Large tapioca pearls or sago can be substituted for small pearl tapioca in the coconut milk mix. Please note the difference in cooking directions on whatever you choose. Mangos, especially unripe ones, are a highly starchy fruit. Use cold water, 1 Tbsp. at a time, to thin out your syrup if it is too thick.