Mango Tapioca Recipe – Creamy, Tropical Delight

Instructions for Making Mango Tapioca

Step 1: Prepare the Tapioca Pearls

1. Bring 4 cups of water to a boil in a medium saucepan over medium-high heat.
2. Once boiling, add the tapioca pearls and reduce the heat to medium.
3. Let the pearls cook for 10-12 minutes, stirring occasionally to prevent them from sticking. The tapioca is done when it turns mostly translucent with a small white center.
4. Once cooked, drain the tapioca pearls in a sieve, then rinse under cold water to stop the cooking process and remove any excess starch. Set aside.

Step 2: Make the Coconut Milk Mixture

1. In a separate mixing bowl, combine the coconut milk, evaporated milk, and sweetened condensed milk.
2. Stir well until the condensed milk is fully incorporated into the mixture. Taste and adjust sweetness by adding more condensed milk or sugar if needed.

Step 3: Combine Tapioca and Coconut Milk Mixture

1. Add the cooked and rinsed tapioca pearls to the coconut milk mixture.
2. Stir gently to ensure all the tapioca is evenly coated with the creamy coconut base.

Step 4: Add the Mango

1. Gently fold in the diced mango to the tapioca mixture, reserving a few pieces for garnish if desired.
2. Mix well, being careful not to mash the mango pieces.

Step 5: Chill and Serve

1. Cover the bowl and refrigerate for at least 1-2 hours to let the flavors meld and the mixture chill.
2. Serve the mango tapioca in individual bowls or glasses, topped with extra diced mango and a sprig of fresh mint, or a sprinkle of toasted coconut for added texture.

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