Prep Time
15 Mins
Cook Time
20 Mins
Stand Time
25 Mins
Cool Time
30 Mins
Chill Time
2 Hours
Yield
Makes 8 servings

How to Make It

Step 1

Combine first 4 ingredients and 3/4 cup water in a medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring constantly, just until mixture comes to a full boil. Remove from heat; let stand 20 minutes. (Do not stir.) Cover and chill.

Step 2

Combine mango puree, egg yolks, and sugar in a small saucepan over medium heat. Scrape vanilla bean seeds into mixture, whisking to combine. Cook, stirring constantly, 5 to 7 minutes or until mixture thickens and a thermometer registers 160°. Remove from heat; whisk in butter. Cover and chill.

Step 3

Preheat oven to 350°. Combine brown sugar and next 5 ingredients in a bowl. Add melted butter, stirring until crumbly, and spread onto a parchment paper–lined baking sheet. Bake 10 minutes or until golden brown. Cool completely, and crumble.

Step 4

Layer tapioca pudding, mango mixture, fruit, and sesame crumble in canning jars. Cover and chill until ready to serve.

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