• 2 pinch saffron strands
  • 8 cups boiling water
  • 1 cup small dry tapioca pearls
  • 3 large ripe mangos
  • 3/4 cup coconut milk
  • 1⁄4 cup condensed milk
  • 1 teaspoon toasted ground cardamom
  • 6 tablespoons chopped pistachios, for garnish


  1. Soak saffron in 4 tablespoons of warm water to let it bloom.
  2. In a boiling pot of water, add 1 cup of white tapioca pearls and stir, bringing back to boil before letting it simmer until the tapioca pearls are no longer opaque in the center and have a nice soft chew, about 30-40 minutes. Tip: If you find the center is hard when you taste test, continue to cook till they are soft. Some tapioca brands will become translucent and others will remain grey.
  3. Drain and rinse tapioca pearls in cold water to remove excess starch, then soak in a bowl of cold water. Set aside.
  4. While tapioca pearls are boiling, toast cardamom powder in a small pan, until aromatic.
  5. Peel and cut the mangos.
  6. In a blender, add the coconut milk, condensed milk, saffron (with the water it was
  7. soaking in), cardamom powder and mango pieces. Blend until it is a smooth pureé.
  8. Transfer mango puree into a large bowl and chill for 15 mins in your fridge.
  9. Once cool, drain the cooked tapioca pearls, add to mango pureé and mix.
  10. Serve in small clear bowls and top with pistachio crumbles.