Coconut Tapioca Pudding

Directions

1. 1
   In a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat.
2. 2
   Let cool for 2 minutes.
3. 3
   Strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.
4. 4
   In the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes.
5. 5
   Whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat.
6. 6
   Remove from the heat and stir in the vanilla.
7. 7
   Transfer to a medium bowl.
8. 8
   Press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled.
9. 9
   Serve with the mango.