In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight. In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves. Yield: 6 servings Recipe by: TASTE SHOW #TS1G13
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|Serving Size: 1 Serving (457g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 376 (29%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 36.9g||185 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 7.8mg||0 %|
|Potassium 479.1mg||13 %|
|Total Carbohydrate 237.5g||70 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 234.2g|
|Protein 4.8g||7 %|
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Calories per serving: 1287
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