Method

• 1.
  Cook tapioca pearls in large saucepan of boiling water according to packet instructions (the cooking time depends on their size, usually around 15 minutes). They should be clear all the way through but keep an eye on them so they don’t overcook. As soon as they are clear, they are done.
• 2.
  Meanwhile, place 2 tbs sugar and coconut milk in a large bowl and stir to combine. Once the pearls are cooked, drain through a large sieve and refresh under cold water. Add to the coconut milk mixture and stir to combine. Set aside in the fridge.
• 3.
  Slice the cheeks off the mangoes and chop 150g of the flesh into small pieces and set aside. Take the rest off the skin with a spoon and slice off bits around the inner stone. Place into a blender and blend until smooth. You will need 200ml of mango puree.
• 4.
  To make the mango mousse, whisk the cream and remaining 1 tbs sugar to soft peaks. Stir in 200ml mango puree until combined. Set aside.
• 5.
  For the lemon cream, combine all the ingredients in a bowl and whisk until stiff peaks. Set aside.
• 6.
  To serve, spoon tapioca into the base of four 1 cup-capacity (250ml) glasses. Top with half of the chopped mango followed by the mango mousse, lemon cream and remaining chopped mango. Chill for 1 hour, then top with coconut flakes to serve.