A colorful and naturally sweet bowl of this can definitely beat the first traces of summer heat. Pair this with a Lemon Meringue Cupcake Sandwich.
Prep Time 7 minutes
1 kilo seedless watermelon
1 medium cucumber, peeled, seeded,
and chopped roughly
2 teaspoons honey
2 ripe mangoes
1/2 medium melon
4 tablespoons cooked tapioca pearls (sago)
1 Slice watermelon meat off the rind. Cut into cubes and place inside a blender. Blend along with cucumber and honey. Adjust sweetness by adding more honey.
2 Transfer to a pitcher and chill in the refrigerator.
3 Using a melon baller, make mango and melon balls.
4 To serve, place mango and melon balls in a cup or glass. Pour chilled watermelon soup over them. Top with tapioca.
Photography by Patrick Martires | Food Styling by Angelo Comsti | Prop Styling by Elaine P. Lim | Props from Saizen (trays), all others from Yummy Prop Library
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