Mango Tapioca Pudding Delight

This mango tapioca pudding brings the bright flavors of summer into a refreshing dessert that's both elegant and comforting. The soft pearls of tapioca swim in a luscious mango cream, creating a tropical treat that's perfect for warm days or whenever you need a taste of sunshine.

I first made this pudding for a backyard gathering last summer when temperatures hit record highs. The cool, silky texture and bright flavor had everyone asking for the recipe, and now it's my go-to impressive dessert that never fails to delight guests.

Ingredients

• Fresh mangoes: preferably Ataulfo honey mangoes for their sweet flavor and smooth texture
• Small tapioca pearls: the essential ingredient that gives the dessert its signature chewy texture
• Whole milk: creates richness without heaviness
• Coconut milk: adds tropical flavor and creamy texture
• Honey: natural sweetener that complements the mango perfectly
• Strawberries: add color contrast and a slight tartness to balance the sweetness

Step-by-Step Instructions

Boil the Water:

Begin by bringing a large pot of water to a rolling boil before adding the tapioca pearls. This critical step prevents the pearls from sticking together and melting into a gummy mess. The water must be at a full boil to properly cook the pearls.

Cook the Tapioca:

Add the pearls to boiling water and cook for exactly 15 minutes at medium-high heat, stirring occasionally to prevent sticking. Then cover and let them rest off-heat for another 10-15 minutes. The pearls are perfectly cooked when they're mostly translucent with maybe just a tiny white speck in the center.

Cool the Pearls:

Drain and rinse under cold water, then submerge in cold water completely. This stops the cooking process and prevents the pearls from becoming one sticky mass. Let them sit while preparing the rest of the pudding.

Create the Mango Base:

Heat milk and coconut milk to a boil, then stir in honey until dissolved. The heating process helps maintain the vibrant color of the mango puree. Cool for several minutes before blending with the mango flesh.

Prepare the Fruit:

Cut mangoes using the crosshatch method to create perfect cubes. Reserve some for the puree and some for folding in later. The technique of slicing around the pit maximizes the amount of fruit you can harvest from each mango.

Blend the Puree:

Combine the warmed milk mixture with mango flesh in a blender until silky smooth. This creates the luscious base that will envelop all the other ingredients in tropical flavor.

Assemble the Pudding:

Drain the cooled tapioca pearls and toss with honey to add sweetness directly to the pearls. Fold the pearls into the mango puree, then gently stir in fresh mango chunks and strawberry slices for color and texture contrast.

Chill Thoroughly:

Refrigerate for at least 2 hours before serving. This resting time allows all the flavors to meld together and the pudding to reach the perfect cool temperature and consistency.

The quality of your mangoes is absolutely crucial to this recipe. I once made this with underripe mangoes and regretted it immediately. Take your time selecting perfectly ripe fruit with a slight give when gently pressed and that heavenly sweet aroma that signals peak ripeness.

Storage Tips

This mango pudding keeps beautifully in the refrigerator for up to 3 days in an airtight container. The tapioca pearls will continue to absorb liquid, making the pudding slightly thicker over time, but the flavor remains excellent. For the best texture, I recommend consuming it within 48 hours of preparation. The mango puree may naturally darken slightly due to oxidation, but this doesn't affect the taste.

Fruit Variations

While mangoes are the star here, this dessert welcomes creative adaptations with other tropical fruits. Try substituting half the mango with ripe papaya for a different flavor profile, or add passion fruit pulp for a tangy punch. Lychees and longans work beautifully as mentioned in the original recipe, bringing a delicate floral note. For a more substantial variation, fold in chunks of ripe banana just before serving for another layer of tropical goodness.

Serving Suggestions

Elevate this pudding by serving it in clear glass dishes to showcase the beautiful layers and colors. For a more elegant presentation, portion into martini glasses or small dessert bowls and garnish with a mint leaf and an extra slice of mango. When hosting dinner parties, I often set up a small topping bar with toasted coconut flakes, crushed pistachios, and a light drizzle of honey so guests can customize their dessert. For a cooling summer treat, freeze portions in popsicle molds for mango tapioca ice pops.

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Frequently Asked Questions

→ What type of mangoes work best?

Ataulfo or honey mangoes are recommended for their sweetness and flavor, but any ripe mango can be used.

→ Can I substitute the milk in the recipe?

Yes, you can use plant-based milk like almond or oat milk as an alternative to whole milk.

→ How do I prevent the tapioca pearls from sticking?

Rinse cooked pearls under cold water and submerge them in cold water until ready to use.

→ Can I make this dessert vegan?

Absolutely! Use a plant-based milk alternative and replace honey with maple syrup or sugar.

→ How long can I store the dessert?

The pudding can be refrigerated for up to two days, though the texture may change slightly.

→ What fruits can I use instead of strawberries?

Longan or lychee make excellent substitutes for strawberries, and more mango chunks can be used as well.