This mango tapioca pudding is creamy, tropical, and incredibly refreshing. Chewy tapioca pearls are mixed with a smooth Mango Tapioca Pudding and coconut milk puree, then studded with fresh mango chunks and sliced strawberries for a dessert that feels light but satisfying. I first tried something similar at a Thai restaurant years ago and fell in love with the combination of textures and flavors, so I started making my own version at home.
If you love fruity, refreshing drinks like Peach Lemonade or Guava White Tea Lemonade, this pudding belongs on your summer menu. Serve it after dinner alongside something light like Strawberry Iced Tea for a cooling finish to any meal.
Why You'll Love This Mango Tapioca Pudding
This mango tapioca pudding is easy to customize and uses fresh, wholesome ingredients. It serves 4 to 5 people, making it perfect for entertaining or meal prep. The pudding needs to chill for at least 2 hours, so it's a great make-ahead dessert that you can prepare in the morning and serve after dinner. It's also incredibly versatile, you can swap the strawberries for other fruits like lychee, longan, kiwi, or blueberries. The combination of chewy pearls, creamy puree, and fresh fruit makes every spoonful interesting and delicious.
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Mango Tapioca Pudding ingrediants
Here's everything you need to make this creamy, tropical mango tapioca pudding.
See Recipe Card Below This Post For Ingredient Quantities
For the Tapioca Pudding:
- Water: Used to cook the tapioca pearls until they're soft and translucent.
- Small tapioca pearls: The base of the pudding. They become soft and chewy when cooked properly. Make sure to use small pearls, not the large ones used for bubble tea.
- Whole or 2% milk: Adds creaminess to the mango puree. You can use dairy-free milk if you prefer.
- Full-fat canned coconut milk: Provides richness and a subtle tropical flavor. Use full-fat for the best texture and flavor.
- Honey, divided (can substitute with sugar or maple syrup): Sweetens the pudding naturally. You can adjust to taste or use your preferred sweetener.
- Medium-sized mangoes (about 775 to 800 grams): The star ingredient. Use ripe, sweet mangoes for the best flavor. Part of the mango is pureed and the rest is cubed for texture.
- Sliced strawberries: Adds color, freshness, and a slight tartness that balances the sweet mango.
How to Make Mango Tapioca Pudding
This tropical dessert comes together in a few simple steps.
- Boil the water: Add the water to a large saucepan and bring it to a full boil over high heat. This is important, do NOT add the tapioca pearls when the water is still cold or they'll turn gummy and stick together.
- Cook the pearls: Reduce the heat to medium-high and stir in the tapioca pearls. Cook for 15 minutes, stirring occasionally to prevent sticking. The pearls should have a translucent exterior with solid white specks in the center.
- Rest the pearls: Turn off the heat, cover the pot with a lid, and let the pearls sit for another 10 to 15 minutes until they're fully translucent with no white spots remaining.
- Cool and rinse: Drain the pearls and rinse them under cold water. Transfer them to a bowl of cold tap water to cool them quickly and prevent them from sticking together. Set aside.
- Heat the milk mixture: In a separate saucepan, add the milk and coconut milk and bring to a boil over medium heat. Do not cover the saucepan or it may boil over. Turn off the heat and stir in 2 tablespoons of honey. Let the mixture cool for 5 to 10 minutes.
- Prepare the mangoes: Peel and slice the mangoes, removing the pit. Use a knife to cube the mango flesh. Transfer 1 ¼ cups (225 grams) of the mango cubes into a high-speed blender and set the remaining mango chunks aside.
- Blend the puree: Pour the cooled milk mixture into the blender with the mango cubes and blend until completely smooth and creamy. Set the mango puree aside in a large bowl.
- Sweeten the pearls: Drain the cooled tapioca pearls and drizzle 1 ½ tablespoons of honey over them. Toss to coat the pearls evenly.
- Mix everything together: Add the honeyed pearls to the mango puree and stir to combine. Gently fold in the remaining mango chunks and sliced strawberries. Taste the pudding and adjust the sweetness with more honey if desired.
- Refrigerate: Cover the pudding and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the pudding to chill completely.
- Serve: Serve the pudding chilled in bowls or glasses. Garnish with extra fruit, fresh mint, or a drizzle of coconut milk if desired.
Ingredient Swaps and Variations
This mango tapioca pudding is easy to customize based on what you have or what's in season.
Mangoes: Swap fresh mangoes for frozen mango chunks. Thaw them first, then blend as directed.
Fruit: Use lychee, longan, kiwi, blueberries, raspberries, or diced pineapple instead of strawberries.
Milk: Use almond milk, oat milk, or soy milk for a dairy-free version.
Sweetener: Use granulated sugar, brown sugar, agave nectar, or maple syrup instead of honey.
Coconut milk: Use light coconut milk if you want a lighter pudding, though it won't be quite as creamy.
Add texture: Top with toasted coconut flakes, crushed nuts, or chia seeds for extra crunch.
EQUIPMENT
Here's the simple gear that makes this pudding come together easily.
Large saucepan: For cooking the tapioca pearls.
High-speed blender: For blending the mango puree until smooth and creamy.
Large mixing bowl: For combining the puree, pearls, and fruit.
Pot or saucepan for cooking tapioca: A separate pot if you want to cook the milk mixture and tapioca at the same time.
How to Store Mango Tapioca Pudding
This pudding keeps well and tastes great for days.
Refrigerator: Store the mango tapioca pudding in an airtight container in the fridge for up to 3 to 4 days. The tapioca pearls may firm up slightly as they sit, but the flavor will still be delicious.
Freezer: This pudding doesn't freeze well because the tapioca pearls can become rubbery and the texture changes when thawed.
Make-Ahead: You can prepare the pudding up to a day ahead and keep it chilled until you're ready to serve.
Serving Suggestions
This mango tapioca pudding is delicious on its own, but here are a few ways to make it even more special.
Serve it in pretty glasses or bowls for an elegant presentation. Top with whipped cream or coconut whipped cream for extra indulgence. Garnish with fresh mint leaves, edible flowers, or a sprinkle of toasted coconut. Serve it alongside tropical fruit skewers or coconut macaroons for a themed dessert spread.
Expert Tips
Here are a few tricks to make sure your pudding turns out creamy, flavorful, and perfectly textured.
Always boil the water first: Adding tapioca pearls to cold water will make them gummy and unevenly cooked. Wait until the water is at a full boil.
Stir the pearls often: This prevents them from sticking together or clumping at the bottom of the pot.
Don't skip the resting time: The pearls need to sit covered for 10 to 15 minutes after cooking to become fully translucent.
Cool the milk mixture before blending: If the milk is too hot, it can cook the mango and change the texture of the puree.
Use ripe mangoes: The riper the mangoes, the sweeter and more flavorful your pudding will be. Look for mangoes that are fragrant and give slightly when pressed.
Chill thoroughly: The pudding tastes best when it's completely chilled, so give it at least 2 hours in the fridge.
Adjust sweetness to taste: Mangoes vary in sweetness, so taste the pudding before chilling and add more honey if needed.
FAQ
How healthy is Mango Tapioca Pudding?
Tapioca pudding can be a relatively healthy dessert depending on how it's made. Tapioca pearls are naturally gluten-free and low in fat, and they provide some carbohydrates for energy. This mango tapioca pudding uses coconut milk, which contains healthy fats, and fresh mango, which is high in vitamins A and C. However, it does contain added sugar from the honey, so it's best enjoyed in moderation. You can make it healthier by reducing the sweetener or using a sugar substitute.
Is Mango Tapioca Pudding healthy?
Mango tapioca pudding can be a healthier dessert option compared to cakes or cookies. Mangoes are packed with antioxidants, fiber, and vitamin C, and coconut milk provides healthy fats. The tapioca pearls are a carbohydrate source and are naturally gluten-free. That said, this dessert does contain natural sugars from the fruit and added honey, so it's still a treat rather than an everyday food. My grandma used to say that desserts made with real fruit are always better than artificial sweets, and I think she was right.
Is mango sago Chinese or Filipino?
Mango sago is a popular dessert in both Chinese and Filipino cuisines, as well as in other Southeast Asian countries like Thailand and Malaysia. It's believed to have originated in Hong Kong, where it's often served in dim sum restaurants and dessert shops. The Filipino version, often called "mango sago't gulaman," sometimes includes additional ingredients like jellies. Both versions feature sweet mango, tapioca or sago pearls, and coconut milk, but the exact preparation can vary by region.
What is the point of Mango Tapioca Pudding?
Tapioca pudding is a classic comfort dessert that's loved for its unique, chewy texture and creamy base. The tapioca pearls absorb the flavors of the milk or coconut milk they're cooked in, and they provide a satisfying, slightly bouncy bite that's different from other puddings. In this mango version, the pearls add texture and make the dessert more filling and interesting. It's also a versatile base that can be flavored in countless ways, from vanilla and chocolate to tropical fruits like mango and coconut.
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Mango Tapioca Pudding
Ingredients
Method
- Add the water to a large pot and bring it to a boil over high heat.
- Once the water is boiling, reduce the heat slightly and add the tapioca pearls. Stir briefly to prevent sticking.
- Let the pearls cook for 15 minutes. Once the pearls are mostly translucent with a few white specks in the center, turn off the heat. Cover the pot and let the pearls sit for 10 to 15 minutes.
- Drain the pearls and rinse them under cold water. Submerge the pearls in a large bowl of cold tap water to help cool them quickly and reduce stickiness. Let them sit while you prepare the other ingredients.
- In a saucepan, add the whole milk, coconut milk, and 1 tablespoon of honey. Bring to a boil over medium heat, stirring occasionally. Once it reaches a boil, turn off the heat and let it cool for 5 to 10 minutes.
- Peel and slice the mangoes. Cut the flesh into cubes, then use your fingers to push the cubes out of the skin. Add the mango to a blender with the cooled milk mixture. Blend until smooth.
- Pour the mango puree into a large bowl.
- Drizzle 1 ½ tablespoons of honey over the cooled tapioca pearls and toss gently to coat.
- Add the tapioca pearls to the mango puree and stir to combine. Then, fold in the remaining mango chunks and sliced strawberries. Stir well and taste. If desired, add more honey to adjust sweetness.
- Cover and refrigerate the pudding for at least 2 hours before serving.
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