|Mangoes||2 Large, peeled, sliced|
|Lemon juice||2 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Quick-cooking tapioca||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
In a blender or food processor, whirl mangoes until pureed; you should have 3 cups.
Transfer puree to a 3-quart pan.
Stir in lemon juice, orange juice, sugar, and tapioca.
Let stand for 5 minutes; then bring to a full boil over medium-high heat, stirring constantly.
Remove from heat; stir in orange peel.
Let cool for 15 minutes; cover and refrigerate until softly set (about 2 hours).
To serve, spoon flummery into 4 to 6 stemmed glasses; top each with bananas and coconut, if desired.