Mango Tapioca Pudding Mango has been a cherished dessert in my family for years. Every summer, as the mangoes reached their peak sweetness, my grandmother would whip up this creamy, luscious tapioca dessert that left everyone wanting more. The combination of chewy tapioca pearls and fresh mango puree creates a delightful texture that dances on your palate. The moment you take a bite, the sweet tropical flavors burst forth, bringing a sense of joy and nostalgia. With a hint of coconut and the freshness of strawberries, this dessert is perfect for warm days. It’s a simple yet satisfying way to enjoy the flavors of summer. Let’s get cooking!
Why You’ll Love This Mango Tapioca Pudding
- Deliciously creamy and refreshing flavor profile.
- Easy to prepare with minimal ingredients.
- Perfect for summer gatherings and potlucks.
- Can be customized with your favorite fruits.
- Vegan option available with simple substitutions.
- A great way to use ripe mangoes and avoid waste.
- This mango sago pudding is gluten-free!
Ingredients for Mango Tapioca Pudding
Here’s everything you need for this refreshing dessert:
- 8 cups (1.9L) water – for boiling the tapioca pearls
- 1 cup (235ml) whole or 2% milk – adds creaminess
- 3/4 cup (175ml) full-fat canned coconut milk – provides a tropical flavor
- 3 1/2 tablespoons honey – to sweeten (can substitute with sugar or maple syrup)
- 3/4 cup (155g) small tapioca pearls – the star of the dish
- 3 medium-sized mangoes – about 775 to 800 grams, for the puree and chunks
- 1 cup sliced strawberries – for extra freshness and color
How to Make Mango Tapioca Pudding
- Step 1: Add the water to a pot or large saucepan and bring it to a boil over high heat. DO NOT add the tapioca pearls when the water is still cold.
- Step 2: Reduce the heat to medium-high and add the tapioca pearls, stirring quickly. Cook the pearls for 15 minutes.
- Step 3: Turn off the heat, cover, and let them sit for 10 to 15 minutes until mostly translucent with occasional white specks.
- Step 4: Drain the pearls and rinse under cold water. Transfer to a large bowl of cold tap water to cool completely and prevent stickiness.
- Step 5: In a saucepan, combine the milk and coconut milk and bring to a boil. Do not cover to avoid boil over.
- Step 6: Remove from heat and stir in 2 tablespoons of honey. Let cool for 5 to 10 minutes.
- Step 7: Slice a mango along its pit to obtain two large slices. Score crosswise cuts into the flesh cubes without cutting through the skin. Turn the slices inside out to expose the cubes, then slice them off from the peel carefully.
- Step 8: Peel the center piece with the pit and carefully remove as much flesh as possible. Measure 1 1/4 cups (225 grams) of this mango flesh.
- Step 9: Transfer the measured mango flesh and the warm milk and coconut milk mixture to a high-speed blender. Blend until smooth and transfer the puree to a large bowl.
- Step 10: Drain the tapioca pearls from the cold water, then drizzle 1 1/2 tablespoons honey over them and toss to coat.
- Step 11: Add the coated pearls to the mango puree and stir well. Gently fold in the mango cubes and sliced strawberries. Taste and adjust sweetness with more honey if needed.
- Step 12: Refrigerate the mango tapioca pudding for at least 2 hours to allow flavors to meld and serve chilled.
Pro Tips for the Best Mango Tapioca Pudding
These tricks guarantee success every time:
- Use ripe mangoes for the best flavor and sweetness.
- Adjust the sweetness according to your taste preferences.
- This dessert can be made a day in advance for convenience.
What’s the secret to perfect Mango Tapioca Pudding?
The key is in the cooking time of the tapioca pearls. If overcooked, they can become mushy. Perfectly cooked pearls should be chewy and slightly translucent.
Can I make Mango Tapioca Pudding ahead of time?
Yes, you can prepare it a day in advance. Just store it in an airtight container in the fridge, and it’ll taste even better as the flavors meld.
How do I avoid common mistakes with Mango Tapioca Pudding?
Ensure you rinse the tapioca pearls thoroughly after cooking to remove excess starch. Also, taste and adjust the sweetness before chilling.
Best Ways to Serve Mango Tapioca Pudding
This chilled mango tapioca dessert is best served cold, garnished with additional mango cubes and a sprig of mint. Pair it with a scoop of coconut ice cream for an added tropical touch!
Nutrition Facts for Mango Tapioca Pudding
Per serving (recipe serves 4-6):
- Calories: 250
- Fat: 8g
- Saturated Fat: 6g
- Protein: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 20g
- Sodium: 60mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Mango Tapioca Pudding
Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you wish to freeze it, place it in a freezer-safe container for up to 3 months. To reheat, let it thaw in the fridge overnight and serve chilled.
Frequently Asked Questions About Mango Tapioca Pudding
What is Mango Tapioca Pudding?
It’s a creamy dessert made with tapioca pearls, fresh mango puree, and coconut milk, creating a delightful tropical treat.
Why is Mango Tapioca Pudding popular?
This dessert is loved for its creamy texture, fruity flavors, and simplicity to prepare, making it a favorite in many households.
Can I make a vegan version of Mango Tapioca Pudding?
Absolutely! Just substitute the honey with maple syrup and use coconut milk for a delicious vegan treat.
What ingredients are in Mango Tapioca Pudding?
The main ingredients include tapioca pearls, mangoes, coconut milk, and honey for sweetness. It’s a simple yet flavorful combination.
Variations of Mango Tapioca Pudding You Can Try
Experiment with flavors by adding different fruits like passion fruit or pineapple. For a unique twist, try using almond milk instead of regular milk or incorporate chia seeds for added texture.
Print
Mango Tapioca Pudding Mango: A Creamy Tropical Delight
- Total Time: 50 minutes
- Yield: Serves 4-6 1x
- Diet: Vegetarian
Description
Mango Tapioca Pudding, also known as Mango Sago, is a refreshing and creamy dessert featuring chewy tapioca pearls soaked in a luscious blend of whole milk, coconut milk, and honey, combined with fresh mango puree and juicy mango cubes. Enhanced with a touch of sliced strawberries for added freshness, this tropical treat is easy to prepare and perfect for a cool, satisfying dessert.
Ingredients
- 8 cups (1.9L) water
- 1 cup (235ml) whole or 2% milk
- 3/4 cup (175ml) full-fat canned coconut milk
- 3 1/2 tablespoons honey (divided, can substitute with sugar or maple syrup)
- 3/4 cup (155g) small tapioca pearls
- 3 medium-sized mangoes (about 775 to 800 grams)
- 1 cup sliced strawberries
Instructions
- Add the water to a pot or large saucepan and bring it to a boil over high heat. DO NOT add the tapioca pearls when the water is still cold. Reduce the heat to medium-high and add the tapioca pearls, stirring quickly. Cook the pearls for 15 minutes, then turn off the heat. Cover and let them sit for 10 to 15 minutes until mostly translucent with occasional white specks.
- Drain the pearls and rinse under cold water. Transfer to a large bowl of cold tap water to cool completely and prevent stickiness. Let them sit while preparing the other ingredients.
- In a saucepan, combine the milk and coconut milk and bring to a boil. Do not cover to avoid boil over. Remove from heat and stir in 2 tablespoons of honey. Let cool for 5 to 10 minutes.
- Slice a mango along its pit to obtain two large slices. Score crosswise cuts into the flesh cubes without cutting through the skin. Turn the slices inside out to expose the cubes, then slice them off from the peel carefully.
- Peel the center piece with the pit using a paring knife, and carefully remove as much flesh as possible from around the pit. Measure 1 1/4 cups (225 grams) of this mango flesh.
- Transfer the measured mango flesh and the warm milk and coconut milk mixture to a high-speed blender. Blend until smooth and transfer the puree to a large bowl.
- Drain the tapioca pearls from the cold water, then drizzle 1 1/2 tablespoons honey over them and toss to coat. Add the coated pearls to the mango puree and stir well. Next, gently fold in the mango cubes and sliced strawberries. Taste and adjust sweetness with more honey if needed.
- Refrigerate the mango tapioca pudding for at least 2 hours to allow flavors to meld and to serve chilled.
Notes
- Try using ripe mangoes for the best flavor.
- You can adjust the sweetness according to your preference.
- This dessert can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop and Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
