Mango tapioca is a creamy, fruity, and refreshing dessert that perfectly blends tropical flavor with chewy textures. Originating from Southeast Asian cuisine, it has gained popularity worldwide for its unique combination of juicy mangoes and soft tapioca pearls. This chilled dessert is not only delicious but also easy to make, making it an ideal option for summer parties, family dinners, or simply when you’re craving something sweet and satisfying.
The dish highlights the natural sweetness of ripe mangoes, complemented by the gentle creaminess of coconut milk and the delicate chew of tapioca pearls. Whether you’re a longtime fan or a newcomer to Asian desserts, mango tapioca is sure to win you over.
Mango Tapioca Dessert Recipe
Ingredients:
1/2 cup small tapioca pearls (not instant)
2 cups water (for boiling)
1 1/2 cups ripe mango cubes (about 2 medium mangoes)
1 cup coconut milk (unsweetened)
1/4 cup condensed milk (adjust to taste)
1 tbsp sugar (optional, based on mango sweetness)
Pinch of salt
Extra mango cubes or mint leaves for garnish (optional)
Instructions:
Step 1: Cook the Tapioca
Rinse the tapioca pearls under cold water.
In a pot, bring 2 cups of water to a boil.
Add tapioca pearls and stir to prevent sticking.
Cook over medium heat for 10–15 minutes, or until the pearls turn mostly translucent with a tiny white dot in the center.
Turn off heat, cover, and let sit for 5 more minutes.
Drain and rinse under cold water to stop cooking. Set aside.
Step 2: Prepare the Base
In a mixing bowl, combine coconut milk, condensed milk, and a pinch of salt.
Taste and adjust sweetness with sugar if needed.
Step 3: Assemble
Fold in the cooked tapioca pearls and mango cubes.
Chill in the refrigerator for at least 1 hour to let flavors meld.
Step 4: Serve
Spoon into serving glasses or bowls.
Top with extra mango chunks or mint leaves for presentation.
Tips:
For a vegan version, replace condensed milk with a mix of coconut cream and maple syrup.
Want more texture? Add sago, nata de coco, or even small jellies.
This dessert can be made a few hours in advance and kept in the fridge.