Mango Tapioca Pudding
Mango Tapioca Pudding
Ingredients
For the Sago Preparation
- 4 cups water
- 1/2 cup small tapioca pearls, (sago)
For the Mango Tapioca Pudding
- 1 can full-fat coconut milk, (13.5 oz)
- 1/2 cup condensed milk
- 1 cup mango puree
- as needed mango, diced, for topping
For the Purple Sweet Potato Tapioca Pudding (Variation)
- 150 g purple sweet potato
- 1 can full-fat coconut milk, (13.5 oz)
- 1/2 cup condensed milk
Instructions
- 1
Bring 4 cups of water to a boil in a pot.
⏱️ 5 min
- 2
Add 1/2 cup of small tapioca pearls (sago) to the boiling water. Boil the sago for 10 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min
- 3
Remove the pot from heat, cover it, and let it sit for another 10 minutes.
⏱️ 10 min
- 4
Drain the cooked sago and rinse it thoroughly with cold water. This step is important and should not be skipped.
⏱️ 5 min
- 5
For the Mango Tapioca Pudding: In a bowl, combine 1 (13.5 oz) can of full-fat coconut milk, 1/2 cup of condensed milk, and 1 cup of mango puree.
⏱️ 5 min
- 6
Add the prepared cooked sago to the mango mixture and stir all ingredients until they are well combined.
⏱️ 2 min
- 7
Portion the mango tapioca pudding into individual serving cups. Top each serving with diced mango.
⏱️ 3 min
- 8
Chill the mango pudding in the refrigerator for at least 30 minutes before serving.
⏱️ 30 min
- 9
For the Purple Sweet Potato Tapioca Pudding (Variation): Steam 150g of purple sweet potato until tender, then peel it.
⏱️ 15 min
- 10
In a blender, combine the steamed sweet potato with 1 (13.5 oz) can of full-fat coconut milk and 1/2 cup of condensed milk. Blend until the mixture is smooth.
⏱️ 5 min
- 11
Add the prepared cooked sago to the sweet potato mixture and stir until all ingredients are well combined.
⏱️ 2 min
- 12
Portion the purple sweet potato tapioca pudding into individual serving cups. Chill the pudding in the refrigerator for at least 30 minutes before serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Tapioca Pudding
For the Sago Preparation
- 4 cups water
- 1/2 cup small tapioca pearls, (sago)
For the Mango Tapioca Pudding
- 1 can full-fat coconut milk, (13.5 oz)
- 1/2 cup condensed milk
- 1 cup mango puree
- as needed mango, diced, for topping
For the Purple Sweet Potato Tapioca Pudding (Variation)
- 150 g purple sweet potato
- 1 can full-fat coconut milk, (13.5 oz)
- 1/2 cup condensed milk
Instructions
- 1
Bring 4 cups of water to a boil in a pot.
⏱️ 5 min - 2
Add 1/2 cup of small tapioca pearls (sago) to the boiling water. Boil the sago for 10 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min - 3
Remove the pot from heat, cover it, and let it sit for another 10 minutes.
⏱️ 10 min - 4
Drain the cooked sago and rinse it thoroughly with cold water. This step is important and should not be skipped.
⏱️ 5 min - 5
For the Mango Tapioca Pudding: In a bowl, combine 1 (13.5 oz) can of full-fat coconut milk, 1/2 cup of condensed milk, and 1 cup of mango puree.
⏱️ 5 min - 6
Add the prepared cooked sago to the mango mixture and stir all ingredients until they are well combined.
⏱️ 2 min - 7
Portion the mango tapioca pudding into individual serving cups. Top each serving with diced mango.
⏱️ 3 min - 8
Chill the mango pudding in the refrigerator for at least 30 minutes before serving.
⏱️ 30 min - 9
For the Purple Sweet Potato Tapioca Pudding (Variation): Steam 150g of purple sweet potato until tender, then peel it.
⏱️ 15 min - 10
In a blender, combine the steamed sweet potato with 1 (13.5 oz) can of full-fat coconut milk and 1/2 cup of condensed milk. Blend until the mixture is smooth.
⏱️ 5 min - 11
Add the prepared cooked sago to the sweet potato mixture and stir until all ingredients are well combined.
⏱️ 2 min - 12
Portion the purple sweet potato tapioca pudding into individual serving cups. Chill the pudding in the refrigerator for at least 30 minutes before serving.
⏱️ 30 min