Spiced Mango Tapioca Pudding
Creamy tapioca pearls soaked in coconut milk and infused with warm cardamom and ripe mango chunks for a tropical dessert with a spicy twist. This asian-inspired desserts ready in about 60 minutes layers small pearl tapioca, water, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup small pearl tapioca
- 2 cups water
- 1 1/2 cups coconut milk
- 1/3 cup granulated sugar
- 1/2 tsp ground cardamom
- 1/8 tsp salt
- 1 medium, peeled and diced ripe mango
- 1 tsp vanilla extract
Instructions
- Step 1: Soak 1/2 cup small pearl tapioca in 2 cups water for 30 minutes, then drain.
- Step 2: In a medium saucepan, combine the soaked tapioca, 1 1/2 cups coconut milk, 1/3 cup granulated sugar, 1/2 tsp ground cardamom, and 1/8 tsp salt. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
- Step 3: Reduce heat to low and simmer for 15-20 minutes until tapioca pearls become translucent and the mixture thickens to a creamy consistency.
- Step 4: Remove from heat and stir in 1 tsp vanilla extract. Allow to cool slightly.
- Step 5: Fold in 1 diced medium peeled ripe mango, reserving some for garnish.
- Step 6: Spoon pudding into serving bowls and chill for at least 2 hours before serving. Garnish with remaining mango pieces.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Mango Tapioca Pudding take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Spiced Mango Tapioca Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Spiced Mango Tapioca Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Mango Tapioca Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Mango Tapioca Pudding?
Asian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
