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Mango Tapioca Pudding Recipe

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4.8 from 137 reviews

This refreshing Mango Tapioca Pudding is a creamy, tropical dessert combining chewy tapioca pearls with smooth mango puree and a hint of coconut milk sweetness. Perfectly chilled and topped with fresh fruit, it offers a delightful blend of textures and flavors that’s easy to prepare and sure to impress.

Ingredients

For the Tapioca

  • 8 cups (1.9L) water
  • 3/4 cup (155g) small tapioca pearls

For the Pudding

  • 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)

For the Fruit Topping

  • 3 medium-sized mangoes (about 775 to 800 grams)
  • 1 cup sliced strawberries

Instructions

  1. Cook the Tapioca Pearls: In a large pot, bring 8 cups of water to a boil. Add the tapioca pearls and cook according to package directions, typically about 15-20 minutes, stirring occasionally until the pearls turn translucent.
  2. Drain and Rinse: Drain the cooked tapioca pearls and rinse them under cold water to stop the cooking process and prevent clumping. Set aside.
  3. Heat the Milk Mixture: In a separate pot, whisk together the whole milk, coconut milk, and 2 tablespoons of honey. Warm gently over medium heat, stirring until the mixture is heated through and the honey dissolves, being careful not to boil.
  4. Prepare the Mangoes: Peel and dice the mangoes, reserving about 1/4 cup of diced mango for garnish. Puree the remaining mangoes until smooth.
  5. Combine Pudding Ingredients: Add the cooked tapioca pearls and mango puree into the warm milk mixture. Stir well to combine all ingredients evenly.
  6. Sweeten and Chill: Incorporate the remaining 1 1/2 tablespoons of honey or preferred sweetener to taste. Transfer the pudding to the refrigerator and chill for at least 30 minutes to meld the flavors.
  7. Serve: Spoon the chilled mango tapioca pudding into serving dishes and top with the reserved diced mango and sliced strawberries for a vibrant, fresh finish.

Notes

  • Use small tapioca pearls for the best texture and quicker cooking.
  • You can substitute honey with sugar or maple syrup to adjust sweetness.
  • For a dairy-free version, use only coconut milk or another plant-based milk.
  • The pudding thickens as it cools; if too thick, stir in a little milk before serving.
  • Chilling the pudding enhances the flavors and sets the texture nicely.
  • Fresh mangoes are preferred for the best flavor, but frozen mango can be used in a pinch.

Find it online: https://oliviabakes.com/mango-tapioca-pudding-recipe/