Mango Tapioca Recipe – Creamy, Tropical Delight

This Mango Tapioca dessert is a cool, creamy treat that combines sweet, juicy mangoes with soft tapioca pearls and a hint of coconut milk. This simple yet exotic recipe is perfect for hot days and tropical-themed gatherings. With its blend of fresh mango, chewy tapioca, and coconut, it’s a refreshing, fruity dessert loved around the world.

Ingredients for Mango Tapioca

To make a dessert that serves 6-8 people, gather these ingredients:

Main Ingredients

1 cup small tapioca pearls
4 cups water (for cooking tapioca pearls)
2 ripe mangoes, peeled and diced
1 cup coconut milk (full-fat for extra creaminess)
1 cup evaporated milk (or whole milk for a lighter option)
1/4 cup sweetened condensed milk (adjust for sweetness)
1/2 cup sugar (optional, depending on the sweetness of the mangoes)

Optional Toppings

Fresh mint leaves for garnish
Extra diced mango
Toasted coconut flakes

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Instructions for Making Mango Tapioca

Step 1: Prepare the Tapioca Pearls

Bring 4 cups of water to a boil in a medium saucepan over medium-high heat.
Once boiling, add the tapioca pearls and reduce the heat to medium.
Let the pearls cook for 10-12 minutes, stirring occasionally to prevent them from sticking. The tapioca is done when it turns mostly translucent with a small white center.
Once cooked, drain the tapioca pearls in a sieve, then rinse under cold water to stop the cooking process and remove any excess starch. Set aside.

Step 2: Make the Coconut Milk Mixture

In a separate mixing bowl, combine the coconut milk, evaporated milk, and sweetened condensed milk.
Stir well until the condensed milk is fully incorporated into the mixture. Taste and adjust sweetness by adding more condensed milk or sugar if needed.

Step 3: Combine Tapioca and Coconut Milk Mixture

Add the cooked and rinsed tapioca pearls to the coconut milk mixture.
Stir gently to ensure all the tapioca is evenly coated with the creamy coconut base.

Step 4: Add the Mango

Gently fold in the diced mango to the tapioca mixture, reserving a few pieces for garnish if desired.
Mix well, being careful not to mash the mango pieces.

Step 5: Chill and Serve

Cover the bowl and refrigerate for at least 1-2 hours to let the flavors meld and the mixture chill.
Serve the mango tapioca in individual bowls or glasses, topped with extra diced mango and a sprig of fresh mint, or a sprinkle of toasted coconut for added texture.

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Tips for the Best Mango Tapioca

Use Ripe Mangoes: Choose mangoes that are soft and fragrant for the best flavor and sweetness.
Chill Before Serving: Mango tapioca tastes best when well-chilled, so make it in advance if possible.
Adjust to Your Taste: Add a bit more condensed milk or sugar for a sweeter dessert or a pinch of salt for contrast.

Storage and Serving

Store any leftover mango tapioca in an airtight container in the refrigerator for up to 2 days. Tapioca pearls tend to absorb liquid, so the mixture may thicken; add a little coconut or evaporated milk to loosen it up before serving.

Indulge in this tropical-inspired dessert, where creamy coconut and juicy mango come together in perfect harmony!

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