Tropical Mousse

Directions

1. 1
   Extract the pulp cells from the ruby grapefruit.
2. 2
   Boil the Tapioca-pearl in hot water with a sifter for 10 minutes.
3. 3
   The Tapioca-pearl will stick to the surface easily.
4. 4
   Therefore, use plenty of water and keep stirring when boiling.
5. 5
   The Tapioca-pearl will be ready when they turn 80% transparent.
6. 6
   The core of the Tapioca-pearl will keep cooking even when they are drained.
7. 7
   Rinse the cooked Tapioca-pearl in cold water to prevent them from sticking together.
8. 8
   Peel the mangos.
9. 9
   Puree the mango pulp with mango ice-cream, coconut milk, table cream, water or skim milk in a blender.
10. 10
    Mix all other ingredients together.
11. 11
    Refrigerate 4 hours or overnight.
12. 12
    Spoon into serving bowl or dessert glasses.
13. 13
    Garnish, if desired.