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Creamy Mango Tapioca Pudding

creamy mango tapioca pudding - featured image

A simple, refreshing summer dessert combining the chewy texture of tapioca pearls with the tropical sweetness of ripe mangoes in a creamy pudding base.

Ingredients

Scale
  • 1/4 cup small tapioca pearls (about 45 grams)
  • 2 cups whole milk (480 ml) or coconut milk for dairy-free version
  • 2 medium ripe mangoes, peeled and pureed (about 1 cup mango puree)
  • 1/4 cup granulated sugar (50 grams), adjust to taste
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional garnish: fresh mint leaves, toasted coconut flakes, or chopped pistachios

Instructions

  1. Rinse and soak tapioca pearls in water for 30 minutes, then drain.
  2. Peel and puree the mangoes in a blender until smooth; set aside.
  3. In a medium saucepan, combine soaked tapioca pearls, whole milk, sugar, and salt. Bring to a gentle simmer over medium-low heat, stirring frequently.
  4. Simmer and stir for 15-20 minutes until pearls become translucent and pudding thickens. Add a splash of milk if too thick.
  5. Remove from heat and stir in mango puree and vanilla extract. Adjust sweetness if needed.
  6. Transfer pudding to serving bowls or jars. Cool to room temperature, then refrigerate for at least 2 hours to chill and set.
  7. Serve chilled, garnished with fresh mint, toasted coconut, or chopped pistachios if desired.

Notes

Soaking tapioca pearls before cooking improves texture and reduces cooking time. Stir frequently and cook on low heat to prevent sticking and burning. Chill pudding for at least 2 hours for best flavor and texture. For dairy-free version, substitute whole milk with coconut or almond milk. Adjust sugar based on mango sweetness. Avoid freezing as it changes texture.

Nutrition

Keywords: mango tapioca pudding, summer dessert, creamy pudding, tropical dessert, easy tapioca recipe, dairy-free dessert option, gluten-free dessert