Name: Easy Mango Tapioca Pudding
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup medium pearl tapioca / sago / sabudana; 2 cups coconut milk (thick); 1/4 cup caster or superfine sugar; 1/2 tsp vanilla essence (see recipe note); 1/4 tsp salt; 6 cups water (for cooking the tapioca); Additional water (for soaking the tapioca); 3-4 mangoes (chopped)

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Mango tapioca pudding is a vegan and gluten-free dessert that is made with medium-sized tapioca or sago pearls, coconut milk and mangoes. This dessert has a rich and velvety texture and tastes incredible! It is so easy to make and can be the perfect vrat or fast recipe.

Easy Mango Tapioca Pudding | Eggless Dessert

So tapioca pearls, also known as sago or sabudana, are translucent balls made from tapioca, a kind of starch that is extracted from the root of the cassava plant. As it is extracted from plants thus it is vegan and also gluten-free.

In this recipe, I have made the tapioca or sago pudding with thick coconut milk and fresh mangoes. It is a really simple recipe and totally egg-free. So you can definitely enjoy this dessert during your fast. To make this pudding, you need to first cook the tapioca pearls in water. Once they turn translucent, drain them and add them to the coconut milk. And cook until the pudding thickens. The tapioca will help in making the pudding thick and creamy. Then serve mango tapioca pudding in glasses with some chopped mangoes and enjoy!

Watch how to make mango tapioca pudding:

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Prep Time: 5 min | Cook Time: 15 min

Total Time: 20 min (excluding soaking and cooling time)

Soaking Time: 30 min | Cooling Time: 10 min + 30 min

Serves: 4 people

Ingredients:

1 cup medium pearl tapioca / sago / sabudana
2 cups coconut milk, thick
1/4 cup caster or superfine sugar
1/2 tsp vanilla extract
1/4 tsp salt
6 cups water, for cooking the tapioca
Additional water, for soaking the tapioca
3-4 mangoes, chopped

Cooking Directions:

To soak the tapioca pearls:

Rinse the medium-sized tapioca pearls with water. Then soak them in water for 30 minutes. Make sure all the pearls are completely submerged in water.

To cook the tapioca pearls for the pudding:

Heat water in a pot over a medium flame. After soaking the tapioca, drain the water and rinse the pearls again. Strain and add them to the pot.

Give it a mix and cook them for 10-12 minutes. The tapioca pearls should become translucent but the centre should remain white.

After the pearls become translucent, take a large bowl and place a strainer over it. Pour the half-cooked tapioca pearls into the strainer. Allow all the water to drain.

To make the tapioca pudding:

Heat a pot over a low flame and pour the coconut milk into it. Allow it to come to a simmer and then add the half-cooked tapioca pearls, sugar and salt.

Give it a mix and allow it to cook for a few minutes until the pudding thickens up slightly and the tapioca is completely cooked. Keep stirring the pudding at regular intervals to prevent it from sticking to the bottom of the pot.

Make sure you don’t cook it for too long otherwise the pudding can become extremely thick. Even after removing it from the flame, the tapioca pearls will absorb the coconut milk and it might become sticky. So just keep that in mind while you are cooking this pudding.

Then turn the flame off and pour vanilla essence. Mix well. Allow it to cool down at room temperature, around 10 minutes.

Then take the serving glass, add a layer of chopped mangoes at the bottom, followed by a layer of tapioca pudding. Again add some mangoes and then a layer of pudding. Keep repeating until the glass is full.

Garnish with chopped mangoes and keep it in the refrigerator for at least 30 minutes. Serve it chilled.

Recipe Note:

During your vrat or fast, instead of vanilla essence, you can add green cardamom powder into the pudding.

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