Directions
Boil Tapioca pearls in water until they turn transparent, strain, and set aside.
Dissolve National Strawberry Jelly powder in boiling water, pour it into a bowl and let it set completely. Then cut into small cubes.
In a pot add milk and sugar, mix it well and bring it to a boil.
Dissolve National Vanilla Custard Powder in water.
Add National Vanilla Custard solution in milk, and keep stirring it to avoid lumps forming.
Bring it to boil, take it off the stove, and cool it completely.
Add Frozen mango in a blender jug with National Vanilla Custard and cream, and blend it until it becomes smooth.
Take it out in a jug, mix Tapioca pearls, soaked chia seeds, and jelly.
Refrigerate until chilled, serve and enjoy!
