1/2 cup tapioca
1 sachet Mr. Gulaman powder, cubes
1 kilo ripe mango, cubes
300 ml Carnation Condensada
250 ml all purpose cream
Pour six cups water in casserole. Stir continuously while sprinkling one sachet Mr. Gulaman powder. Bring to boil. Add sugar according to taste preference. Remove casserole off stove. Let cool. Cut to 1/2 x 1/2 inch cubes. Set aside.
Boil tapioca until plump and soft. Cool. Set aside.
Drain cooked tapioca pearl. Mix with gulaman cubes. Add condensada and all purpose cream. Stir. Add ripe mango cubes. Stir. Cover and refrigerate. Serve cold.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.