I love how this dessert combines creamy and fruity textures in every bite. The tapioca pearls are soft and chewy, while the mango adds a naturally sweet and fresh flavor.
I also enjoy how refreshing it is, especially when served chilled. It feels light yet satisfying, making it perfect after a meal.
Another reason I keep making this recipe is how customizable it is. I can adjust the sweetness or mix in different fruits depending on what I have.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 cups water
3/4 cup small tapioca pearls
1 cup whole or 2% milk
3/4 cup full-fat canned coconut milk
3 1/2 tablespoons honey (divided)
3 medium mangoes
1 cup sliced strawberries
Directions
I start by bringing the water to a boil in a large pot. Once it is boiling, I add the tapioca pearls and give them a quick stir. I cook them for about 15 minutes, then turn off the heat and let them sit covered for another 10 to 15 minutes until they become mostly translucent.
After that, I drain the pearls and rinse them under cold water. I place them in a bowl of cold water to cool and prevent them from sticking together.
Next, I heat the milk and coconut milk in a saucepan until it begins to boil. I turn off the heat and stir in part of the honey, then let the mixture cool slightly.
I prepare the mango by cutting the flesh away from the pit and cubing it. I take a portion of the mango and blend it with the milk mixture until smooth to create a creamy mango puree.
I transfer the puree to a large bowl, then drain the tapioca pearls and toss them with the remaining honey. I add the pearls to the mango mixture and stir everything together.
Finally, I mix in the remaining mango chunks and sliced strawberries. I taste and adjust the sweetness if needed.
I chill the pudding in the refrigerator for at least 2 hours before serving so it becomes cool and refreshing.
Servings and timing
I get about 4 servings from this recipe.
The total time is around 50 minutes, plus at least 2 hours of chilling time.
Variations
I sometimes replace strawberries with other fruits like kiwi or pineapple for a different tropical twist.
For a richer version, I add more coconut milk and reduce the regular milk slightly.
I also like using maple syrup or sugar instead of honey depending on my preference.
Storage/reheating
I store the pudding in an airtight container in the refrigerator for up to 2 days.
I always serve it chilled and do not reheat it, as it is meant to be enjoyed cold and refreshing.
FAQs
Why are my tapioca pearls still white in the center?
I find that letting them sit covered after cooking helps them turn fully translucent. A few small white spots are still okay.
Can I use frozen mango?
I can use frozen mango, but I make sure to thaw it first for easier blending and better texture.
How do I prevent the pearls from sticking?
Rinsing them under cold water and soaking them briefly helps keep them separate.
Can I make this dairy free?
I can replace the milk with more coconut milk or another plant-based milk for a fully dairy-free version.
Can I adjust the sweetness?
I always taste at the end and adjust the honey or sweetener to my liking.
Conclusion
This mango tapioca pudding is one of my favorite desserts when I want something cool, creamy, and full of fresh fruit flavor. I love how simple ingredients come together into a beautiful and satisfying dish, and I always enjoy serving it chilled for a refreshing treat.
Bring water to a boil in a large pot. Add tapioca pearls only once the water is boiling. Stir and cook over medium-high heat for 15 minutes.
Turn off heat, cover, and let sit for 10–15 minutes until pearls are mostly translucent.
Drain and rinse pearls under cold water. Transfer to a bowl of cold water and set aside.
In a saucepan, heat milk and coconut milk until just boiling. Turn off heat and stir in 2 tablespoons honey. Let cool for 5–10 minutes.
Cut mangoes and cube the flesh. Reserve some cubes for texture.
Add about 1 1/4 cups mango flesh to a blender along with the milk mixture. Blend until smooth. Pour into a large bowl.
Drain tapioca pearls and toss with remaining 1 1/2 tablespoons honey.
Add tapioca pearls to the mango mixture and stir. Fold in mango chunks and sliced strawberries.
Taste and adjust sweetness if needed.
Chill for at least 2 hours before serving.
Notes
Always add tapioca pearls to boiling water to prevent clumping.
Cooling pearls in water keeps them from sticking together.
Use ripe, sweet mangoes for the best flavor.
Coconut milk adds richness but can be adjusted to taste.
Best served chilled for a refreshing dessert.
