Mango Tapioca Pudding is something we like to eat as a snack or even breakfast, rather than as a dessert, even though it’s a dessert by definition.
It is so nutritive and fulfilling that you can easily make it be your breakfast or snack between the meals.
Tapioca is starch extracted from the roots of the cassava plant which originates from Brazil. They use it, widely, in Latin America and some Asian countries as well.
Processing cassava flour gives us tapioca pearls that we use for cooking or refreshing drinks.
There are several sizes of tapioca pearls – the bigger ones are normally used for drinks such as bubble tea and the smaller ones are usually used in cooking (for desserts and puddings such as this Mango Tapioca Pudding).
It provides only carbohydrate food value and it’s very low in protein, vitamins and minerals and no fat.
If you like your dessert creamy, chewy and jelly – this recipe is for you!
Also, important to mention – this recipe is 100% vegan & gluten free.
Tapioca pearls are fully plant based as well as coconut milk.
If you replace sugar with stevia or some other sweetener you can even make it diet. Agave syrup or honey can also be a good options for sweetening if you want to avoid sugar.
For this Mango tapioca pudding you will need only 4 ingredients and you can make it in no time.
Mango Tapioca Pudding
- 100 g Tapioca pearls
- 500 ml Coconut Milk - (or any other milk)
- 45 g Sugar - (or a little bit more if you like your dessert sweeter)
- 1 Mango - (diced)
- Handful of shredded coconut or coconut flakes - (optional, for decoration)
- Soak tapioca pearls in milk for some 30 minutes
- Add sugar and heat over medium heat until it starts to simmer
- Lower the temperature and let simmer gently for some 15-20 minutes stirring frequently.
- Once it thickens and the pearls start to look kind of translucent, it should be done (you can taste it to make sure the pearls are cooked)
- Let the tapioca pudding cools down
- Meanwhile dice the mango
- Once the tapioca pudding is cooled down, serve it into glasses or bowls layering diced mango and tapioca pudding.
- Top up with some more mango and sprinkle with shredded coconut or coconut flakes
- This recipe uses proportions of milk and tapioca pearls that will give you thicker and denser pudding.
- If you like your pudding more liquid and lighter, you can add more milk (or less tapioca pearls)
- Also, this recipe does not use much sugar - the taste will not be extra sweet so, if you like it real sweet, maybe add an extra spoon or sugar
- You can replace mango with any other fruit of choice and you can replace coconut milk with any other milk that you like
- The same goes for sugar - if you prefer some diet options such as stevia or any other sweetener you can use it instead of sugar
- You can add any additional toppings of your choice
The best thing about tapioca pudding is that you can make it really quickly and you can experiment with adding different kinds of fruits and toppings.
My favorite combination is tapioca + coconut milk + mango + shredded coconut or coconut flakes, but you can experiment and adapt the recipe to your own taste. You can make it with any milk of choice, your favorite fruits and whichever toppings you want to add.
Serving it in a transparent glass will give you really nice opportunity for layered styling that will look so pretty.
Will you be trying this Mango Tapioca Pudding recipe?
- HAVE YOU USED TAPIOCA BEFORE AND, IF YES, WHAT IS YOUR FAVORITE FOOD WITH TAPIOCA? LET US KNOW IN THE COMMENTS BELOW.
- DID YOU MAKE MANGO TAPIOCA PUDDING RECIPE?
- TAG @TANGO_AND_RAKIJA ON INSTAGRAM AND HASHTAG IT #TANGOANDRAKIJA
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