Mango Pudding
Source: City Market

3 cups pureed mangoes (2 to 3 mangoes)
2 tablespoons fresh squeezed lemon juice
1 cup orange juice
1/3 cup quick-cooking tapioca
1/2 teaspoon grated orange peel

Peel and slice mangoes, then puree in blender or food processor.

Place puree in saucepan, add lemon juice, orange juice, sugar and tapioca. Mix well and let set for 5 minutes.

Slowly bring to a full boil over medium heat.

Stir in orange peel, wait 20 minutes and then cover and chill in refrigerator for 1 1/2 to 2 hours before serving.

Garnish with fresh mint leaves and mango slices.