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Delicious Mango Tapioca dessert with mango chunks and tapioca pearls.

Mango Tapioca

A delightful gluten-free dessert combining the creamy richness of coconut milk and the sweet flavor of mango, perfect for warm days or special occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup tapioca pearls
  • 2 cups coconut milk For a creamier texture, use full-fat coconut milk.
  • 1 cup mango puree Can use frozen mango puree if fresh is unavailable.
  • 1/4 cup sugar Adjust to taste.
  • 1/2 teaspoon vanilla extract
  • 1 ripe mango diced For garnish.
  • a pinch salt

Method
 

Preparation
  1. Rinse the tapioca pearls under cold water and soak them in water for about 30 minutes.
  2. In a pot, bring 2 cups of water to a boil. Add the soaked tapioca pearls and cook on low heat until they become translucent, stirring frequently, about 15-20 minutes.
  3. Once the pearls are cooked, drain them and rinse under cold water.
  4. In a separate saucepan, combine coconut milk, sugar, vanilla extract, and a pinch of salt. Heat gently until the sugar dissolves, but do not boil.
  5. Stir the cooked tapioca pearls into the coconut milk mixture.
  6. Allow the mixture to cool, then stir in the mango puree.
  7. Serve in bowls topped with diced mango.

Notes

Best served chilled. If you have leftovers, store in an airtight container in the refrigerator for about 2-3 days. It may thicken in the fridge, so stir gently before serving. For added texture, consider mixing in toasted coconut flakes.