Mango Tapioca Pudding, also known as Mango Sago, is a delightful dessert that combines creamy textures with the tropical flavor of fresh mango. It is a popular dish in many Asian countries and is perfect for warm weather. This pudding is not only a treat for the taste buds but also a feast for the eyes with its vibrant colors.
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Why make this recipe
Making Mango Tapioca Pudding at home is easy and rewarding. The combination of tapioca pearls, creamy coconut milk, and ripe mango creates a comforting dessert that can brighten any day. It’s a great way to enjoy fresh fruits and can be customized to suit your taste. Plus, it’s fun to make, especially if you have kids helping in the kitchen!
How to make Mango Tapioca Pudding
Ingredients :
- 8 cups (1.9L) water
- 3/4 cup (155g) small tapioca pearls
- 1 cup (235ml) whole or 2% milk
- 3/4 cup (175ml) full-fat canned coconut milk
- 3 1/2 tablespoons honey (divided, can sub with sugar or maple syrup)
- 3 medium-sized mangoes (about 775 to 800 grams) (see note 1)
- 1 cup sliced strawberries (see headnote)
Directions :
- Cook Pearls: Begin by bringing the water to a boil in a large pot. Add the tapioca pearls and cook according to the package directions until they become translucent. Drain them and rinse with cold water to stop the cooking process.
- Prepare Mango Puree: While the tapioca is cooking, peel and chop the mangoes. Place the mango pieces in a blender and puree until smooth. You can add a little honey for extra sweetness if desired.
- Finish Tapioca Pudding: In a large bowl, mix the cooked tapioca pearls with the milk, coconut milk, and half of the honey. Stir well. Once combined, fold in the mango puree until smooth. Adjust sweetness by adding more honey if needed.
Mango Tapioca Pudding
A delightful dessert combining creamy textures with the tropical flavor of fresh mango, perfect for warm weather.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 8 cups (1.9L) water
- 3/4 cup (155g) small tapioca pearls
- 1 cup (235ml) whole or 2% milk
- 3/4 cup (175ml) full-fat canned coconut milk
- 3 1/2 tablespoons honey (divided, can sub with sugar or maple syrup)
- 3 medium-sized mangoes (about 775 to 800 grams)
- 1 cup sliced strawberries
Instructions
- Bring the water to a boil in a large pot. Add the tapioca pearls and cook according to the package directions until they become translucent. Drain and rinse with cold water.
- While the tapioca is cooking, peel and chop the mangoes. Place the mango pieces in a blender and puree until smooth, adding honey for extra sweetness if desired.
- In a large bowl, mix the cooked tapioca pearls with the milk, coconut milk, and half of the honey. Stir well. Fold in the mango puree until smooth. Adjust sweetness by adding more honey if needed.
- Serve chilled in small bowls or dessert cups, topped with sliced strawberries and optionally garnished with mint leaves.
Notes
Soak the tapioca pearls in water for at least 30 minutes before cooking. Use ripe mangoes for the best flavor and adjust sweetness according to taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
How to serve Mango Tapioca Pudding
Serve Mango Tapioca Pudding chilled in small bowls or dessert cups. Top each serving with sliced strawberries for added flavor and color. You can also garnish with mint leaves for a fresh touch.
How to store Mango Tapioca Pudding
Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. Stir gently before serving, as the pudding may thicken in the fridge.
Tips to make Mango Tapioca Pudding
- Be sure to soak the tapioca pearls in water for at least 30 minutes before cooking. This helps them cook evenly.
- Use ripe mangoes for the best flavor and sweetness. They should be fragrant and slightly soft to the touch.
- Adjust the sweetness of the pudding according to your taste. Start with less honey and add more as needed.
Variations
For a twist, you can add other fruits like diced kiwi or replace mango with other tropical fruits such as pineapple or passion fruit.
For a different twise on fruity puddings, check out this Strawberry Banana Pudding.
FAQs
Q: Can I use quick-cooking tapioca instead of small tapioca pearls?
A: Yes, you can use quick-cooking tapioca. Just follow the cooking instructions on the package as the cooking times vary.
Q: Is it possible to make this pudding dairy-free?
A: Absolutely! You can use almond milk or oat milk instead of regular milk and stick with coconut milk for creaminess.
Q: How do I know when the tapioca pearls are cooked?
A: The pearls should be translucent and chewy when ready. If they are still white in the center, they need more cooking time.
Conclusion
Mango Tapioca Pudding is a simple yet delicious dessert that brings a taste of the tropics to your table. With just a few ingredients and some easy steps, you can whip up this crowd-pleaser in no time. It’s perfect for any occasion or just to satisfy your sweet tooth. Enjoy!
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