Makes 6- 8 glasses ( I used very small glasses holding approx 125 ml filling)
I like to layer this dessert with a little fruit and jelly and a lot more brulee than the original. But you decide how you'd like yours
Put the tapioca in a small pot with the milk sugar and vanilla and bring slowly to the boil. Turn down low and simmer ( approx 10 minutes). The Tapioca will look opaque and will be both soft and a nice and creamy consistency. Spoon a small amount into each glass and put onto a tray and put into the fridge to cool.
Put the gelatine into a mug of cold water and wait till it becomes soft. Squeeze out the excess water and set aside
Put the lime into a small pot with the sugar and bring to the boil. Take off the heat and when it is just warm add the gelatine and stir through.
Put 1/2 the chopped mango into a blender or processor with 1/4 cup of water and puree. Add the gelatine mix and puree till smooth. Pour some of the mango jelly into each glass on top of the cooled tapioca and drop in pieces of mango dice. Chill again till firm (1 hour or longer if you can)
To make the brulee mix. First prepare a bowl in a sink of cold water to cool off the custard once cooked.
Put 5 egg yolks into a bowl that can be put over a pot of hot water (a double boiler). Put the vanilla and sugar into a bowl and mix with a whisk for several minutes. Add the cream and mix again. Using a whisk mix over a pot of simmering water until thick. Don't let it get too hot. Pour the thick custard into the bowl sitting in cold water. Cool till cold and pour into the glasses up to the top .
Chill over night.
To serve cover the top of the glass in caster sugar and scorch with a brulee gun.