Description
Mango Tapioca Pudding is a creamy, tropical dessert made with ripe mangoes, chewy tapioca pearls, and rich coconut milk. The pudding is slightly sweet, refreshing, and best served chilled. It’s naturally gluten-free and perfect for warm weather or festive occasions.
Ingredients
Scale
- 2 ripe mangoes (peeled & diced)
- ½ cup small tapioca pearls
- 2 cups water (for boiling pearls)
- 1 cup coconut milk (or whole milk)
- 3–4 tbsp sugar (adjust to taste)
- Pinch of salt
- 1 tsp vanilla extract (optional)
- Toppings: mango cubes, toasted coconut flakes, mint leaves
Instructions
Cook Tapioca Pearls
- Soak tapioca pearls in water for 30 minutes.
- Boil 2 cups water, add pearls, and cook for 10–15 minutes until translucent.
- Drain and rinse under cold water.
Make Mango Puree
- Blend mango cubes into a smooth puree.
- Taste and add 1 tsp sugar if mangoes are slightly tart.
Prepare Pudding Base
- In a bowl, mix coconut milk, sugar, and salt until dissolved.
- Stir in cooked tapioca pearls.
Combine & Chill
- Fold in mango puree and mix well.
- Refrigerate for at least 2 hours.
Serve & Garnish
- Spoon into glasses or bowls.
- Top with mango cubes, toasted coconut, or mint leaves.
Notes
Use ripe mangoes for natural sweetness. Keep tapioca pearls chewy, not mushy. Chill pudding before serving and garnish with fresh mango or coconut for the best taste.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 280kcal
- Sugar: 26g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 3g