Mango Tapioca Pudding, also known as Mango Sago, is a delightful dessert that combines creamy coconut milk, succulent mango, and chewy tapioca pearls. This refreshing treat is perfect for warm days and makes an excellent ending to any meal.
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Why make this recipe
This recipe is easy to follow and results in a delicious, tropical dessert that’s sure to impress your family and friends. The combination of tastes and textures comes together beautifully. Plus, it’s a great way to use ripe mangoes!
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: In a large pot, bring 8 cups of water to a boil. Add the small tapioca pearls and cook, stirring frequently, for about 15 to 20 minutes, or until they become translucent. Drain and rinse under cold water. Set aside.
- Prepare Mango Puree: Peel and chop the mangoes. Reserve some mango pieces for serving later. Put the remaining mango pieces in a blender and blend until smooth.
- Finish Tapioca Pudding: In a pot, combine the cooked tapioca pearls, milk, coconut milk, and 2 tablespoons of honey. Heat over medium heat until warm. Stir in the mango puree and mix until fully combined. Taste and adjust sweetness with the remaining honey if needed.
Mango Tapioca Pudding
A delightful dessert combining creamy coconut milk, succulent mango, and chewy tapioca pearls, perfect for warm days.
- Total Time: 40 minutes
- Yield: 4 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
- In a large pot, bring 8 cups of water to a boil. Add the small tapioca pearls and cook, stirring frequently, for about 15 to 20 minutes, or until they become translucent. Drain and rinse under cold water. Set aside.
- Peel and chop the mangoes, reserving some mango pieces for serving later. Blend the remaining mango pieces until smooth.
- In a pot, combine the cooked tapioca pearls, milk, coconut milk, and 2 tablespoons of honey. Heat over medium heat until warm. Stir in the mango puree and mix until fully combined. Taste and adjust sweetness with the remaining honey if needed.
- Serve in bowls or glasses and top with reserved mango pieces and sliced strawberries. Enjoy warm or chilled.
Notes
Rinse tapioca pearls after cooking to prevent sticking. Choose ripe mangoes for the best flavor. Adjust sweetness to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
How to serve Mango Tapioca Pudding
Serve the Mango Tapioca Pudding in bowls or glasses. Top with reserved mango pieces and sliced strawberries for a beautiful presentation. It can be served warm or chilled, depending on your preference.
How to store Mango Tapioca Pudding
You can store leftover Mango Tapioca Pudding in an airtight container in the refrigerator for up to 3 days. If it thickens too much, simply stir in a little milk to loosen it up before serving.
Tips to make Mango Tapioca Pudding
- Make sure to rinse the tapioca pearls after cooking; this will help prevent them from sticking together.
- Choose ripe mangoes for the best flavor.
- Adjust the sweetness according to your taste preference; you can add more honey if you like it sweeter.
Variations
You can customize this recipe by adding other fruits like kiwi, pineapple, or blueberries for an extra twist. You can also substitute almond milk for a nutty flavor.
Check out this Chocolate Banana Pudding, if you’re looking for different pudding variation.
FAQs
1. Can I use other types of tapioca pearls?
Yes, you can use other types of pearls, but cooking times may vary. Make sure to check the package instructions.
2. Can I make this vegan?
Yes! Use plant-based milk like almond or oat milk and swap honey with maple syrup or agave nectar.
3. Can I prepare this ahead of time?
Absolutely! You can prepare the pudding a day before serving. Just store it in the fridge until you’re ready to enjoy.
Conclusion
Mango Tapioca Pudding is a simple yet delightful dessert everyone will love. With just a few ingredients and easy steps, you can create a refreshing treat that brings the flavors of summer to your table any time of the year. Enjoy this creamy, fruity dessert with family and friends!
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