Recipe information
Total Time
1 3/4 hr
Yield
Makes 6 to 8 servings
Ingredients
6 cups water
1 cup small (1/8-inch) pearl tapioca (not quick-cooking)
1 (20-ounces) can lychees in syrup
2 tablespoons sugar
2 (3-inch) strips lime zest
1 (2-inch) piece peeled ginger, thinly sliced
1 large ripe mango, peeled and cut into 1/2-inch pieces
1 teaspoon fresh lime juice
Preparation
Step 1
Bring water to a boil in a heavy medium saucepan, then stir in tapioca. Simmer, stirring often, 10 minutes. Cover and remove from heat. Let stand until most of pearls are translucent, 25 to 30 minutes.
Step 2
Drain syrup from lychees into a small saucepan and add sugar, zest, ginger, and 1/4 teaspoon salt. Simmer, stirring occasionally, 10 minutes, then remove from heat and let stand 5 minutes.
Step 3
Coarsely chop lychees and put in a bowl with mango. Drain tapioca in a colander and rinse under cold water until cool, then add to fruit. Strain syrup though a fine- mesh sieve into fruit. Stir in lime juice and let stand 1 hour for flavors to blend.
