Mango Flummery

Flummery is one of those old-fashioned desserts that deserves a serious comeback, and this mango version makes a strong case for it. Fresh mangos get pureed smooth, then cooked with orange juice, lemon juice, and quick-cooking tapioca until the mixture thickens into a lush, spoonable dessert.

No eggs, no cream, no gelatin. The tapioca does all the work, giving the flummery a soft, pudding-like set that’s lighter than mousse but more substantial than a smoothie. The orange zest stirred in at the end adds a bright, citrusy punch that lifts all that tropical sweetness.

Serve it chilled in small bowls or glasses alongside slices of banana bread for a combination that hits every note.

Chef Tips

• Use ripe mangos that give slightly when pressed. Underripe mangos won’t puree smoothly and taste starchy instead of sweet.
• Let the tapioca soak in the mango mixture for the full 5 minutes before heating. This hydrates the granules so they thicken evenly.
• Stir constantly while bringing to a boil. Tapioca scorches easily on the bottom of the pan.
• The flummery will look loose after cooking but firms up considerably in the fridge. Give it the full 2 hours.

Variations

• Top with toasted coconut flakes for crunch and extra tropical flavor.
• Replace orange juice with passion fruit juice for a tangier, more intense version.
• Serve in parfait glasses layered with fresh berries for a stunning summer dessert.