芒果椰奶西米露 Mango Coconut Tapioca Dessert

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最近大賣場又冒出那一堆堆的芒果山,品種選擇方面還真叫人難以抉擇。就這樣一個個拿起來嗅,靠著那第一次的味覺來做決定。就這樣,一不小心買了三大袋子的芒果回來。往往,家裡的水果每一回都有著相同的機遇,那就是食度趕不上那熟度,幸好芒果我還消滅的了。

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之前弄了芒果起司蛋糕,這回還是來些簡單且低成本些的。畢竟三不五時的漲價新聞,想要吃些甜點還是得酌量些,這都怪萬物皆漲只有薪水不漲。將芒果與小西米搭配,弄個幾杯的芒果西米露來清爽一下。外頭廣場里那香港牌子的芒果西米露,一杯價格還真的媲美一頓飯,所以還是自己弄一弄,大口大口的吸那西米露,心也少了些糾結。

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小西米QQ有彈性的口感,新鮮不加水的芒果泥,還有那鹹香不過甜的椰奶,完全就是簡單又美味,一點都不遜色於外頭。又是讓人歡樂的十一二月,看來可以將這份量再縮小些,弄成聖誕聚餐的甜點之一也不錯。聖誕聚餐有了甜點,那是時候想想那主菜的。

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材料:

小西米 100克
椰奶200毫升
糖 2大匙
鹽 1/4茶匙
芒果 2個

做法:

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1.鍋中燒開水,將西米倒入鍋中,轉小火煮約15分鐘。不時將西米攪拌,以免粘鍋。

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2.等到西米快煮至全透明時熄火,蓋上鍋蓋燜5分鐘。

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3.將西米撈起,過一下涼水。

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4.將椰奶,糖和鹽加入,拌勻。

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5.將西米倒入杯子中,冷凍30分鐘。

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6.芒果去皮,將果肉用攪拌機打成泥。

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7.將芒果泥倒入杯子內,冷凍10分鐘即可。

Ingredients:

100g Tapioca pear/ sago
200ml Coconut milk
2tbsp Sugar
1/4tsp Salt
2 Mango

Procedure:

1. Bring a pot of water to boil. Add the tapioca pearls in, turn to lower heat and continue cook for 15minutes. Give it a stir to prevent clumping.
2. Continue to cook until the tapioca pearls are translucent and the liquid becomes mucilaginous. Turn off the heat and let is sit for 5minutes.
3. Drain the tapioca in a sieve and rinse under cold water until it is clear.
4. Add coconut milk, sugar and salt in, stir well.
5. Transfer the mixture into glass and refrigerate for 30minutes.
6. Put mango in blender and blend well.
7. Transfer the mango puree into glass, and refrigerate for 10minutes.

甜點 Dessert: http://squallcuisine.com/?cat=89

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One thought on “芒果椰奶西米露 Mango Coconut Tapioca Dessert

  1. Pingback: 【专栏作家小王子厨房】芒果椰奶西米露 | Seeder Spot 传刊

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