One of the classic Asian desserts is mango pudding with tapioca. If you go to a Chinese restaurant that serves Cantonese cuisine, you will most likely find this mango treat.
This dessert is generally a smooth dessert soup with small clear tapioca pearls. But I decided to put a fun twist to it and made it with a frozen mango “nice-cream”, topped with large colorful tapioca pearls and coconut milk. The result is amazing! It’s definitely fun and pretty for the eyes, and light and flavorful for your palate!
To pair with this colorful dessert, I chose a bottle of 2016 Gewürztraminer by Domaine Allimant-Laugner from Whole Foods. This wine has a light peach taste with floral notes — a great complement to the sweetness of mango. Next time you are at Whole Foods, pick up some frozen mango and a bottle of Gewürztraminer to start your dessert party!
