The weather is warming up, and there’s nothing more refreshing than a cool, fruity treat. This Mango Tapioca Pudding is a light, creamy dessert made with ripe mangoes, tapioca pearls, and coconut milk, perfect for the whole family to enjoy. It’s incredibly easy to make and even easier to love. Don’t miss the video where I’m savouring every spoonful!
I absolutely love eating this because it’s not too sweet and helps you beat the sweaty summer heat. In India, this dessert is known as Mango Sabudana Kheer. Sabudana is the Hindi word for tapioca pearls. These pearls are pure white and take on a soft, gelatinous texture when soaked or boiled. Sabudana Kheer is a popular dish across the Indian subcontinent, especially during religious fasting festivals. Traditionally, it’s made with regular-sized pearls, milk, condensed milk, and often includes nuts.
For this version, I’m using mini tapioca pearls and coconut milk instead of regular milk or condensed milk. I just love coconut milk, it pairs beautifully with mango, and the combination feels like a match made in heaven. Cooking the tapioca pearls in water first speeds up the process and ensures a smooth texture when added to the coconut milk.
This is a great way to introduce (or reintroduce!) tapioca pearls to your family. The pudding can be made up to 4 days in advance, but it also comes together quickly—just 25 minutes, with no stress and no mess. When you take the tapioca pudding out of the fridge, the pearls may settle at the bottom. Just give it a good stir with a fork to break up any lumps, and it will look just as creamy and appealing as shown in the picture below.
Be sure to subscribe to simpleglutenfreekitchen email list for more delicious recipes delivered straight to your inbox. You can also follow me on Facebook, Twitter, Instagram, Pinterest, and YouTube @simpleglutenfreekitchen to stay up to date with my latest posts. I can’t wait to share more with you! If you make this recipe, snap a photo and tag me—I’d love to see your creations!
A light, creamy, and delicious dessert made with ripe mango, sago (small tapioca pearls), and coconut milk.
Ingredients
- 1/3 cup pearl tapioca (not quick-cooking)
- 1 ( 405 ml / 14-ounce) can unsweetened coconut milk
- 2 tbsp maple syrup or brown sugar
- 1/2 tsp vanilla extract
- 1 - 2 ripe mangoes
Instructions
- Bring a pot of water (about 3 cups) to a boil, then reduce the heat to medium, and add the tapioca pearls.
- Cook for 15-20 minutes, stirring once or twice in between until the pearls are translucent. Drain in a very fine sieve, and rinse them under cold water.
- While the tapioca pearls are cooking, pour the coconut milk into a medium saucepan, along with the maple syrup or brown sugar, and vanilla extract.
- Boil over medium–low heat. Add rinsed tapioca pearls and remove from heat. Stir well.
- Transfer the tapioca pudding to a container with a lid. Allow to cool, then chill in the fridge for at least 4 hours. It will thicken into a pudding as it cools. I prefer to keep overnight for the best texture as in the picture above (just just have to give a good stir with fork to break up the lumps).
- Serve alone or with fresh diced mango. If you are feeling fancy like me layer some mango purée in a serving glass, add the tapioca pudding, and top with fresh diced mango.
Notes
If after 20 minutes, the tapioca pearls still have a white centre, turn off the heat, cover and let the tapioca sit in hot water for another 5-10 minutes.
angiesrecipes
A simple yet beautiful summer dessert! Used to make them with sago in summers for a late afternoon treat.
Tandy (Lavender and Lime )
The flavours are lovely, but I just don’t like the texture of tapioca.