Can I use frozen mango in mango tapioca pudding?

Yes, just thaw the mango and blend it into a purée. Frozen mango works well and still delivers that bright tropical flavor.

How long can I store mango tapioca pudding?

You can keep it in the fridge for up to 3 days in an airtight container. Give it a stir before serving.

Can I make mango tapioca pudding vegan?

Absolutely! Use plant-based milk and skip the condensed milk, or replace it with a vegan sweetener like maple syrup or agave.

What type of tapioca pearls should I use?

Use small white tapioca pearls. Avoid the large boba-style pearls—they don’t work as well for this kind of dessert.

Can I make this pudding thicker?

Yes. Use less milk or stir in some chia seeds. You can also let it sit longer in the fridge so the tapioca absorbs more liquid.

Mango Tapioca Pudding (Easy Summer Recipe)

Name: Mango Tapioca Pudding (Easy Summer Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: PT-495718H45M25S
Cuisine: Asian-Inspired
Ingredients: 1/3 cup small tapioca pearls; 2 ripe mangoes (or 1 1/2 cups mango purée); 1/2 cup coconut milk (full-fat for richness); 1/2 cup whole milk or plant-based alternative; 2 tablespoons sweetened condensed milk (adjust to taste); 1 tablespoon sugar (optional, depends on sweetness of mango); Pinch of salt; Fresh mango cubes, for topping; Strawberry pieces, for topping; Mint leaves (optional, for garnish)

Description

This creamy and refreshing Mango Tapioca Pudding (aka Mango Sago) is a light Asian-inspired dessert perfect for hot summer days, featuring ripe mangoes, coconut milk, and chewy tapioca pearls.

Ingredients

Scale

1/3 cup small tapioca pearls
2 ripe mangoes (or 1 1/2 cups mango purée)
1/2 cup coconut milk (full-fat for richness)
1/2 cup whole milk or plant-based alternative
2 tablespoons sweetened condensed milk (adjust to taste)
1 tablespoon sugar (optional, depends on sweetness of mango)
Pinch of salt
Fresh mango cubes, for topping
Strawberry pieces, for topping
Mint leaves (optional, for garnish)

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Instructions

Bring 4 cups of water to a boil.
Add the tapioca pearls and lower to a simmer.
Cook for 15–20 minutes, stirring occasionally.
Turn off heat, cover, and let sit for 10 minutes.
Drain and rinse with cold water.
Purée the mangoes in a blender until smooth. Reserve some chunks if preferred.
Add coconut milk, whole milk, condensed milk, and salt. Blend until creamy.
Taste and add sugar if needed, blend again.
Combine cooked tapioca with the mango mixture in a large bowl.
Chill for at least 2 hours before serving.
Top with mango cubes, strawberries, a drizzle of coconut milk, and mint leaves if desired.

Notes

For a thicker texture, reduce the milk or add chia seeds. Letting it chill longer allows the pearls to absorb more flavor. Store in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: No Bake
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 18g
Sodium: 50mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 2g
Cholesterol: 5mg