Vegan Aussie Mango and Tapioca Pot

Ah, Valentine's Day. The pesky holiday that you either love or loathe. Whether your heart skips a beat for the 14th, or you shudder at the thought, it's a great day to show yourself a little self-love - whatever your relationship status.

This delicious vegan Aussie mango and tapioca pot is packed full of soul-boosting ingredients that'll make you jump out of bed (after having breakfast in it!).

The 200g of fresh mango in this recipe provides you with up to three times your recommended daily intake of Vitamin A and C. These vitamins work to protect the body from infection, and help form collagen, meaning you'll be looking and feeling your best in time for Valentine's Day.

2 fresh Aussie mangoes 1/3 cup uncooked small tapioca pearls
1 1/2 cup unsweetened almond milk
1 can of full-fat coconut milk
1-2 tbsp pure maple syrup
1 tsp pure vanilla extract
Small handful of muesli and coconut flakes

In a medium pot, bring the almond milk and coconut milk to the boil over medium heat until simmering. Turn the heat to low and continue to stir for 20 minutes.
Mix in the tapioca pearls to the mixture, and place the whole pot into the fridge to soak for 1 hour.
Hedgehog and dice on of the mangoes, and place the diced mango in a blender. Blend until pureed.
Set out 4 glasses, and layer them first with the mango puree and then with the refrigerated tapioca mixture.
Top with the second mango, sliced finely and layered into the shape of a rose.
Finish by sprinkling the coconut flakes and muesli. Enjoy as the perfect breakfast in bed!


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