Ingredients
1/2 cup small tapioca pearls (about 60g)
3 ripe mangoes (about 1 kg)
200 ml unsweetened coconut milk
1/4 cup sweetened condensed milk (60 ml, adjust to taste)
1/2 teaspoon vanilla extract
4 cups water (for boiling tapioca)
Instructions
1. Boil 4 cups of water in a pot. Add the tapioca pearls and stir gently. Let it return to a boil, then simmer for 20 minutes, stirring occasionally.
2. If pearls have white centers, turn off the heat, cover, and let sit for 10 minutes.
3. Drain the cooked pearls, rinse under cold water, and transfer to a bowl of cold water. Set aside.
4. Peel and slice the mangoes. Set aside a handful of chunks for garnish. Blend the remaining mango with coconut milk, condensed milk, and vanilla extract until smooth.
5. Pour the mango mixture into a bowl and chill in the fridge for at least 1 hour.
6. Drain the tapioca and stir into the chilled mango base. Serve in bowls and top with mango chunks.
Notes
Use ripe Ataulfo or Champagne mangoes for the best flavor.
You can make it vegan by using coconut condensed milk.
Serve cold for best texture. Avoid freezing.
Store tapioca and mango mixture separately if preparing ahead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boil and Blend
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 326
- Sugar: 32g
- Sodium: 28mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg