Mango Tapioca Pudding Recipe
Make Mango Tapioca Pudding Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pudding base ingredients
Mango topping and serving
Method
Pudding base
- 1
Rinse and soak mini tapioca pearls in hot water for about 15 minutes until plump, then drain.
- 2
In a medium saucepan, whisk together coconut milk, whole milk, sugar, salt, and vanilla extract. Bring to a gentle simmer over medium heat.
- 3
Add the soaked tapioca pearls to the simmering milk mixture. Reduce heat to low and simmer, stirring frequently, for 15–20 minutes, until the pearls are translucent and the mixture thickens into a pudding.
- 4
Stir in the mango puree. Remove from heat and let cool slightly before chilling.
Mango topping and serving
- 5
Dice fresh mango into roughly 1/2-inch pieces.
- 6
If desired, toss the diced mango with lime juice and a pinch of salt; set aside to marinate briefly.
- 7
Chill the pudding in the refrigerator for at least 2 hours to set.
- 8
Spoon the pudding into serving glasses or bowls and top with the marinated mango pieces. Serve chilled.