Mango Tapioca Pudding
Mango Tapioca Pudding combines chewy tapioca pearls with fresh ripe mango in a lightly sweetened coconut milk base. The pearls are soaked and simmered until tender before being layered or mixed with the fruit. It comes together in about 45 minutes and can be served warm or chilled.
Equipment
- Medium saucepan
- Whisk
- Mixing Bowl
- Serving bowls
Ingredients
For the Pudding Mixture:
- ½ cup small tapioca pearls quality tapioca pearls for best texture
- 2 cups whole milk or coconut milk for a dairy-free version
- ⅓ cup granulated sugar
- 1 pinch salt
- 1 teaspoon vanilla extract pure vanilla extract recommended
For the Mango Topping:
- 2 medium ripe mangoes ideally Ataulfo or Honey mangoes, diced
- 2 tablespoons honey adjust to taste
Instructions
- In a medium saucepan, combine the tapioca pearls and milk. Let sit for 30 minutes to soak.
- After soaking, place the saucepan over medium heat. Stirring continuously, bring to a gentle boil, then reduce the heat to a simmer.
- Add the sugar and salt, stirring constantly until the tapioca pearls turn translucent and the mixture thickens, approximately 30 minutes. Remove from heat.
- Mix in the vanilla extract, then allow the pudding to cool to room temperature.
- Peel, pit, and dice the mangoes. In a mixing bowl, toss the mangoes with the honey.
- Assemble: Divide the chilled tapioca pudding into serving bowls. Top each with the honeyed mangoes.
Notes
Tammy’s Tips:
- For an enhanced flavor, try adding a touch of cardamom to the pudding mixture.
- Substitute regular milk with coconut milk for a dairy-free version, or add a splash of rum for a spirited twist.
- To further elevate the dish, garnish with toasted coconut flakes or a sprig of fresh mint.
Nutrition
Calories: 302kcalCarbohydrates: 63gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 58mgPotassium: 366mgFiber: 2gSugar: 46gVitamin A: 1318IUVitamin C: 38mgCalcium: 166mgIron: 1mg
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