Description
A creamy and refreshing mango tapioca pudding that makes for a perfect dessert.
Ingredients
Scale
- 1 cup mini white tapioca pearls
- 2 large ripe yellow mangoes (Ataulfo mangoes preferred)
- 1 cup coconut milk
- 3 tablespoons sweetened condensed milk
- ¼ cup additional cubed mango flesh (for garnishing)
Instructions
- In a medium saucepan, add 6 cups of water and bring it to a boil over medium-high heat.
- Add the mini white tapioca pearls, then reduce the heat to medium-low. Cook them for 15-20 minutes, stirring occasionally.
- Turn off the heat and let the pearls sit in the hot water for another 15-20 minutes until they are completely transparent.
- Rinse the cooked pearls under running water to cool them down, then drain using a fine mesh sieve.
- Slice each ripe yellow mango in half, scoop out the flesh, and set aside ¼ cup of this flesh, diced for topping.
- In a blender, combine the mango flesh, coconut milk, and sweetened condensed milk. Add ice cubes and blend until smooth.
- Divide the mango mixture among serving bowls, stir in the tapioca pearls, then top each bowl with the reserved diced mango.
Notes
- Make sure to use Ataulfo mangoes for the best flavor.
- This dessert can be served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg