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This cool and creamy mango tapioca pudding is my ultimate summer treat when mangoes are at their peak. Each spoonful is a blend of mango sweetness and coconut richness with delightful pops from tiny tapioca pearls. If you love tropical flavors or need a simple dessert to impress guests, this recipe will be your new warm-weather favorite.
The first time I made this was for a backyard barbecue and everyone asked for second helpings. Now it is expected at every family picnic when mangoes appear at the market.
Ingredients
- Small tapioca pearls: The star ingredient creates tiny bursts of chewy texture look for pearls that are intact and uniform in size
- Fresh ripe mangoes: Use fragrant golden mangoes like Ataulfo or Honey for the best flavor be sure they yield slightly when pressed but are not mushy
- Coconut milk: Adds rich creaminess and mild tropical flavor full-fat canned is best for dessert recipes
- Whole or two percent milk: Contributes body and balance to the pudding whole milk makes it extra creamy but low fat works too
- Honey: Sweetens gently without overpowering use a mild variety if possible
- Strawberries: Offer a tart and colorful contrast look for berries that are deeply red and fragrant or substitute with longan or lychee for an Eastern flair
Tip on selecting mangoes
Pick fruit that feels heavy for its size and has a sweet aroma from the stem end Small wrinkles on the skin are okay as long as flesh is not mushy
Step-by-Step Instructions
- Cook the Tapioca Pearls:
- Add water to a large pot and bring it to a rolling boil on high heat Wait until you see steady bubbles before pouring in the tapioca pearls Stir once to separate them then cook for about fifteen minutes The pearls should turn mostly translucent with only a little white center showing Cover the pot and let pearls sit off heat for another ten to fifteen minutes until fully clear Drain pearls and rinse under cold water so they do not stick together then transfer to a bowl of cold water to cool
- Make the Mango Puree:
- Pour milk and coconut milk into a saucepan and heat over medium just until you see steam rising but do not let it bubble over Stir in honey and allow the mixture to cool slightly while you prepare the mangoes Slice the cheeks off each mango make crosswise cuts to form cubes then scoop out the flesh Measure out enough mango for your puree aiming for creamy soft pieces Combine mango pieces and the warm milk mixture in a blender then puree until silky Pour this into a large mixing bowl
- Combine and Finish:
- Drain the cooled tapioca pearls and drizzle them with a spoonful of honey Toss pearls to coat for extra shine and flavor Add tapioca to the mango puree and stir gently Dice additional mango and slice your strawberries then add them to the bowl Stir everything together and taste for sweetness Chill in the fridge for at least two hours so the flavors meld and the pudding thickens
- Serve and Enjoy:
- Spoon chilled pudding into glasses or bowls Garnish with extra fruit and a drizzle of honey if you like Serve cold for the most refreshing experience
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If there is a single ingredient I could not skip it is the sweet golden mango It reminds me of family trips to the market in June when crates of ripe mangoes would perfume the whole kitchen My kids love sneaking extra mango chunks into their bowls before dinner
Storage Tips
Store leftover pudding tightly covered in the fridge for up to three days The pearls absorb more liquid overnight so the pudding will thicken If it becomes too thick stir in a splash of milk or coconut milk to loosen before serving Always use clean utensils to avoid contamination
Ingredient Substitutions
Any ripe mango variety works in place of Ataulfo Try frozen mango chunks if fresh are not available just thaw fully before blending For a dairy free option swap the milk for unsweetened almond or oat milk For sweetener you can use maple syrup or regular sugar instead of honey Adjust to taste
Serving Suggestions
This pudding is perfect on its own or can be layered with crunchy toasted coconut or chia seeds for extra texture Try adding diced lychee or longan for a twist Or serve with a dollop of whipped coconut cream for a festive touch
Recipe Origins
Mango sago pudding has roots in Southeast Asian dessert traditions where tropical fruit and chewy textures are beloved It is especially popular in Chinese banquet restaurants as a light ending to a rich meal The addition of coconut milk makes it more fragrant and creamy bringing island flavors to your table
Recipe Questions
- → What type of mango works best?
Ataulfo or honey mangoes deliver a rich, sweet flavor and smooth texture, but most ripe mango varieties will do. Just use fully ripened fruit for best results.
- → How can I prevent the mango puree from turning gray?
Blending the mango with boiled (and slightly cooled) milk helps keep its color vibrant. Chilled coconut milk can also help if you skip heating the milk.
- → Can I use frozen mango for this dish?
Yes, just make sure to defrost the mango completely before blending to ensure a creamy consistency.
- → Are there substitutes for strawberries?
Absolutely! Sliced lychee, longan, or even extra mango chunks create delicious variations and different flavor notes.
- → How can I make the dessert thicker?
Reduce the fresh milk slightly and increase the amount of mango used in the puree. Taste and adjust the honey as needed.
- → Can I make it dairy-free?
Swap regular milk for additional coconut milk or an unsweetened plant-based alternative for a dairy-free version.