Note: In this recipe, it’s important to strain the excess starch from the tapioca porridge well, to stop it from clumping together.
To make the porridge – bring 4 litres of water to the boil. Strain the soaked tapioca and cook in the boiling water for 3 minutes, stirring continuously. Drain and strain off the excess starch, then place into iced water for 3 minutes to cool. Strain again and set aside.
Remove the cheeks from the mango and slice evenly. Cut off the remaining mango flesh and purée in a blender, then set aside. Place the almond milk and dates into a pot and bring to a boil. Add the tapioca and agave nectar and cook for 3 minutes, until all the milk is incorporated.
To finish – portion the porridge into bowls and serve with the puréed and sliced mango, pecans, a drizzle of coconut milk and some more agave.
500g tapioca pearls, soaked overnight
600ml almond milk
1¼ cup dates, chopped
¼ cup pecans, crushed
¼ cup thick coconut cream
2 teaspoons agave nectar