Fresh pineapple, bananas and mango are a staple part of the daily diet in Fiji. This yummy sweet dessert made with tapioca is an island treat. There are many varieties, some adding cardamom ...

If you've yet to assemble the different elements, the mango puree can be refrigerated for up to four days, while the cooked tapioca can be stored for three days or frozen for longer storage.

2. Add coriander and mango powders and chat masala. Add tapioca, remove from heat and mash together well. 3. Flatten a lemon-sized ball of the mixture. Put mava filling in centre. Fold and flatten.

Try a traditional milk tea, or go fruity with a refreshing mango and lime version. Bring 1 litre/1¾ pints water to the boil in a saucepan and then reduce to a simmer. Add the tapioca pearls and ...