Mango and tapioca custard

Mango custard preparation:

• Make a puree with the ripe mangoes.
• Cook the tapioca for 20 minutes to soften it.
• Add the cooked tapioca to the mango puree.
• Boil the coconut milk with sugar. Cool and add to the mango and tapioca puree. Stir well with a whisk to combine all the flavors.
• Add lime juice.
• Serve in a deep plate.

“We serve it with a chocolate sponge cake and passion fruit sorbet. It’s our most citrusy and digestive ending. Ideal for finishing off a summer meal, which we’re now also sharing the recipe for you to make at home,” explains Roberto Hernández.

Chocolate cake preparation:

• Preheat the oven to 180°C with heat above and below.
• Grease a 20–22 cm baking tin and sprinkle it with cocoa or use baking paper.
• In a bowl, beat the eggs with the sugar until the mixture is lighter and frothy.
• Add the oil, milk, and vanilla. Mix well.
• Sift the flour, cocoa, yeast, and salt, and gradually incorporate them into the liquid mixture.
• If desired, add the chocolate chips and stir with a spatula.
• Pour the batter into the mold and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
• Let it rest for 10 minutes in the mold before unmolding and let it cool completely on a wire rack.
• Put some pieces on top of the mango and tapioca custard and if we like ice cream we can add a passion fruit sorbet.

For those who don't dare to try their hand at desserts in the kitchen, the Hernández brothers are returning to 115 Paso de la Castellana from September 27th with a new menu, including this creamy mango and tapioca dessert.