Name: Healthy Drinks Recipes Mango Tapioca Pudding
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/3 cup small tapioca pearls; 1 1/2 cups water; 1 1/4 cups coconut milk; 1/4 cup sugar (adjust to taste); 2 ripe mangoes, peeled and diced; Fresh mint leaves for garnish (optional)

Jump to Recipe

There’s something magical about a spoonful of mango tapioca pudding. I can still picture the first time I tried it, sitting at my kitchen table with the windows cracked open, summer air drifting in. The chewy little pearls swirled with sweet mango felt like sunshine in a bowl. It’s creamy, fruity, and somehow both refreshing and comforting all at once. When I think of mango recipes, this one always jumps to the front of my mind. Some people crave a mango chicken recipe, others go straight for a mango bread recipe, but for me, this mango tapioca recipe has that nostalgic pull. It feels like dessert and comfort food rolled together. The gentle sweetness from ripe mango blends perfectly with the delicate chew of tapioca. It’s the kind of thing you make once and then end up making again and again, usually because someone in the house asks, ‘Hey, is there any of that pudding left?’ (spoiler: it’s already gone). If you’ve been looking through mango recipe ideas or searching for a mango pudding recipe desserts list, this is where you’ll want to stop. It’s simple to make, no fancy tools required, and it’s a crowd-pleaser every single time. And if you’re someone who thinks mango belongs only in fruit salads, let me gently say—you’ve been missing out. Give this recipe a try and tell me if it doesn’t change the way you think about mango forever.

1) Key Takeaways
2) Easy Mango Tapioca Pudding Recipe
3) Ingredients for Mango Tapioca Pudding
4) How to Make Mango Tapioca Pudding
5) Tips for Making Mango Tapioca Pudding
6) Making Mango Tapioca Pudding Ahead of Time
7) Storing Leftover Mango Tapioca Pudding
8) Try these desserts next!
9) Mango Tapioca Pudding Recipe
10) Nutrition

1) Key Takeaways

This mango tapioca pudding is creamy, sweet, and refreshing. It’s a recipe that blends tropical fruit with tiny chewy pearls for a texture that surprises and comforts in equal measure.

You only need a few basic ingredients to pull it off. Mango, coconut milk, and tapioca come together in a way that makes every spoonful feel like a treat.

The recipe fits right into the list of healthy drinks recipes, but it doubles as dessert too. It’s light enough for a mid-afternoon refreshment yet indulgent enough to end a dinner party.

2) Easy Mango Tapioca Pudding Recipe

I like recipes that don’t make me chase after fancy tools. This one is about as straightforward as it gets. You bring water to a boil, cook the pearls, stir in coconut milk and sugar, and fold in diced mango.

What you get is a mango pudding recipe desserts fans will love, but it still lands in the family of healthy drinks recipes since it’s light, chilled, and naturally sweetened. The balance is what keeps me making it over and over.

Friends usually ask for seconds, which is always a good sign. The pearls keep their chew, the mango stays bright, and the coconut milk gives that smooth backdrop. Nothing complicated, nothing fussy, just honest flavor in a bowl.

3) Ingredients for Mango Tapioca Pudding

Tapioca Pearls Small tapioca pearls are what give this pudding its character. They’re chewy and fun, and they soak up the flavor of the coconut milk as they rest.

Coconut Milk Use canned coconut milk for creaminess. I lean toward full fat when I want extra body, but light coconut milk still works if that’s what you have.

Sugar White sugar dissolves cleanly and adds sweetness. Adjust the amount to your liking. If your mango is extra ripe, you may want less.

Mangoes Ripe mangoes make the dish. Their bright orange flesh carries most of the flavor, and they add a fresh, fruity punch that no other ingredient can match.

Mint Leaves A few sprigs of mint on top are optional, but I like the way they cut through the richness with a cool note.

4) How to Make Mango Tapioca Pudding

Step 1. Bring water to a boil in a medium pot. Add the tapioca pearls and let them cook for about 12 to 15 minutes. Stir often so they don’t clump. You’ll know they’re ready when most of the pearls turn translucent.

Step 2. Drain the pearls in a sieve and rinse them under cold water. This stops the cooking and leaves the pearls bouncy instead of gummy. Set them aside while you handle the rest.

Step 3. In the same pot, warm coconut milk with sugar on low heat until the sugar disappears into the milk. Stir in the cooked tapioca pearls and let the mixture cool.

Step 4. Chill the pudding in the fridge for about an hour. Just before serving, fold in diced mango and spoon the pudding into bowls. Top with the rest of the mango and mint leaves if you like.

5) Tips for Making Mango Tapioca Pudding

Ripe mango is the key here. Under-ripe fruit won’t deliver the same sweetness or aroma, and the pudding depends on that burst of flavor. Let your mango sit until it smells strong and sweet before you cut it open.

Keep an eye on the tapioca while it cooks. Stirring often keeps them from sticking to the pot. It’s a small thing but it makes the texture far better in the end.

Serve the pudding cold. I think of it less as a heavy dessert and more as one of my favorite healthy drinks recipes that you happen to eat with a spoon. The cool temperature really brings the flavors alive.

6) Making Mango Tapioca Pudding Ahead of Time

I sometimes make the pudding the night before I plan to serve it. It sits well in the fridge and the pearls hold their shape. The coconut milk thickens as it cools, which I actually enjoy.

If you want to prep even earlier, you can cook the tapioca a day in advance. Store them in cold water in the fridge, then drain and add them to the sweetened coconut milk when you’re ready.

The mango is best diced just before serving. That way you get the freshest taste. I’ve tried mixing it in too far ahead and it softens more than I like. A little last-minute prep makes the pudding shine.

7) Storing Leftover Mango Tapioca Pudding

Store leftovers in an airtight container in the fridge. They’ll last up to two days. After that the texture changes, and the pearls lose their pleasant chew.

If the pudding thickens too much while it sits, stir in a splash of coconut milk before serving. It loosens it back up without affecting the flavor. Simple fix, no stress.

I don’t recommend freezing this pudding. The tapioca pearls don’t handle freezing well, and the thawed version turns grainy. Just make what you’ll eat in a couple of days and enjoy it fresh.

8) Try these desserts next!

9) Mango Tapioca Pudding Recipe