Mango Tapioca Pudding

Mango Tapioca Pudding is a tropical delight that dances on your taste buds, bringing with it the sweet, sun-kissed essence of ripe mangoes. The creamy texture of tapioca pearls complements the fruity flavor perfectly, creating a dessert that feels like a mini-vacation in every spoonful. Fruity Ambrosia Salad Creamy Protein Pudding recipe.

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As you scoop into this delightful treat, the aroma of coconut milk mingles with fresh mango, inviting you to indulge in its lusciousness. Whether it’s a hot summer day or a cozy gathering with friends, this pudding guarantees smiles and satisfied cravings.

I remember the first time I made Mango Tapioca Pudding; my friends were amazed at how deliciously tropical it tasted. Pumpkin Cheesecake Truffles They couldn’t believe I whipped it up so quickly! Homemade Pumpkin Muffins.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Tapioca Pearls: Use small pearls for quick cooking; they create that perfect chewy texture we all love.
• Coconut Milk: Choose full-fat coconut milk for creaminess and rich flavor; it’s essential for that tropical vibe.
• Fresh Ripe Mangoes: Opt for juicy mangoes; they should be fragrant and slightly soft to the touch for the best sweetness.
• Sugar: Adjust the sugar to taste; start with less if your mangoes are super sweet already.
• Water: Helps cook the tapioca pearls evenly; use filtered water for better taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Tapioca Pearls: Start by rinsing 1 cup of tapioca pearls under cold water. In a medium saucepan, combine them with 4 cups of water and bring to a boil over medium heat.

Cook Until Transparent: Once boiling, reduce heat and simmer for about 15 minutes until the pearls turn translucent. Stir occasionally to prevent sticking and ensure even cooking.

Add Coconut Milk and Sugar: Drain any excess water from the cooked tapioca pearls. Return them to the saucepan, then stir in 1 can of coconut milk and ½ cup sugar. Cook on low heat for another 5-10 minutes until well combined.

Mango Magic Time!: While your mixture simmers, peel and dice 2 ripe mangoes into small cubes. Reserve some pieces for garnish later because we want it looking fabulous!

Combine Everything Together: Gently fold in most of the diced mango into your pudding mixture. Let it cool slightly before serving so those flavors meld beautifully together.

Chill Before Serving: Transfer your Mango Tapioca Pudding into serving bowls or cups and refrigerate for at least 2 hours. This step allows everything to set properly while you dream about how delicious it will be! For more inspiration, check out this Shrimp and Avocado Bowls recipe.

Now you have created an exotic dessert that not only looks stunning but tastes heavenly! Enjoy this treat with friends or savor it solo while pretending you’re lounging on a beach somewhere far away. For more inspiration, check out this Honey Peach Cupcakes recipe.

Perfecting the Cooking Process

Start by soaking the tapioca pearls in water for about 30 minutes. Then, cook them in coconut milk over medium heat until they become translucent. Stir occasionally for even cooking and avoid sticking.

Add Your Touch

Feel free to swap in different fruits like bananas or berries for a unique twist. You can also add a hint of vanilla or lime zest to elevate the flavor profile.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. If desired, enjoy chilled or at room temperature; reheating isn’t necessary.

Cooking this dish reminded me of my first attempt when I accidentally used salty coconut milk instead of sweetened! My friends found it hilarious, and it became our inside joke during dessert nights.

FAQ

Can I use almond milk instead of coconut milk?

Yes, almond milk can be used, but it will alter the flavor profile slightly.

How do I know when the tapioca is cooked?

Tapioca pearls are cooked when they turn completely translucent and chewy.

Can I make this pudding vegan?

Absolutely! This recipe is already vegan-friendly thanks to its plant-based ingredients.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Mango Tapioca Pudding

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Approximately 6 servings 1x

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Description

Mango Tapioca Pudding is a vibrant and refreshing dessert that captures the essence of tropical flavors in every bite. Made with creamy coconut milk and luscious ripe mangoes, this pudding offers a delightful combination of textures thanks to the chewy tapioca pearls. Perfect for summer gatherings or cozy evenings, it’s a treat that’s not only easy to prepare but also visually stunning, making it a crowd-pleaser at any occasion.

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Ingredients

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• 1 cup small tapioca pearls
• 4 cups water
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup sugar (adjust to taste)
• 2 ripe mangoes, diced

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Instructions

1. Rinse tapioca pearls under cold water. In a medium saucepan, combine with water and bring to a boil over medium heat.
2. Reduce heat and simmer for about 15 minutes until pearls are translucent, stirring occasionally.
3. Drain excess water, then stir in coconut milk and sugar. Cook on low for another 5-10 minutes until well combined.
4. While simmering, peel and dice mangoes; reserve some for garnish.
5. Gently fold most of the diced mango into the pudding mixture. Allow to cool slightly.
6. Transfer to serving bowls and refrigerate for at least 2 hours before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Cooking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 bowl (approx. 180g)
• Calories: 265
• Sugar: 20g
• Sodium: 30mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg