Smooth Mango Tapioca

I never thought I’d be the type of person to get excited about tapioca. Growing up, I only knew it as that weird pudding with the funny texture that my grandmother would make. But when I discovered mango tapioca at a Thai restaurant in Portland, everything changed.

Now I make this dessert all the time because it’s so much easier than people think. You don’t need any fancy equipment or hard-to-find ingredients. Just tapioca pearls, coconut milk, and sweet mango. The kids love helping me stir the pot, and my husband actually asks for seconds.

The best part? You can make it ahead of time and serve it cold, which is perfect for summer dinner parties. No last-minute stress in the kitchen while your guests are waiting for dessert.

What Kind of Mango Should I Use?

For the best mango tapioca, you’ll want to use ripe mangos that give slightly when you press them but aren’t mushy or overripe. Popular varieties like Tommy Atkins, Kent, or Honey mangos all work well for this recipe, though any sweet, ripe mango will do the trick. If your mangos are still firm, let them sit on the counter for a few days until they develop a sweet aroma and yield gently to pressure. You can also use frozen mango chunks if fresh isn’t available – just thaw them completely and drain any excess liquid before blending.

Options for Substitutions

This tropical dessert is pretty forgiving when it comes to swaps, but there are a few things to keep in mind:

• Small tapioca pearls: Don’t substitute the small tapioca pearls – they’re essential for getting that perfect creamy texture. Large bubble tea pearls won’t work the same way and will give you a completely different dessert.
• Fresh mangos: If fresh mangos aren’t available, you can use frozen mango chunks (thawed and drained) or even canned mango in syrup (just drain and rinse to remove excess sweetness). You could also try other tropical fruits like papaya or peaches.
• Coconut milk: Full-fat coconut milk gives the best creamy texture, but you can use light coconut milk if you prefer. Avoid coconut water – it’s too thin and won’t give you that rich consistency.
• Sweetened condensed milk: You can replace this with regular milk plus sugar to taste, or try evaporated milk with a bit of honey or maple syrup. Start with less and add more sweetness as needed.
• Vanilla extract: A splash of coconut extract or even a pinch of cardamom can add a nice twist if you don’t have vanilla on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mango tapioca is not soaking the tapioca pearls long enough, which can leave you with hard, chewy centers – make sure to soak them for at least 30 minutes or until they’re completely translucent before cooking.

Another common error is cooking the tapioca on too high heat, which causes the pearls to stick to the bottom of the pot and creates an uneven texture, so keep the heat at medium-low and stir frequently throughout the cooking process.

Don’t add the mango pieces too early in the cooking process, as they’ll break down and turn mushy – instead, fold them in gently during the last few minutes of cooking or after removing from heat.

For the creamiest results, let the mixture cool slightly before adding the coconut milk and condensed milk, and always taste before serving since different mangos have varying sweetness levels that might require adjusting the condensed milk amount.

What to Serve With Mango Tapioca?

This creamy mango tapioca is perfect on its own as a refreshing dessert, but I love serving it with some toasted coconut flakes sprinkled on top for extra crunch and tropical flavor. You can also pair it with fresh fruit like sliced strawberries, kiwi, or pineapple to create a colorful fruit bowl that feels like a mini vacation. For a more indulgent treat, try serving it alongside some crispy sesame cookies or light butter cookies that won’t compete with the delicate mango flavor. If you’re hosting a dinner party, this dessert pairs beautifully after spicy Asian dishes since the cool, creamy texture helps cool down your palate.

Storage Instructions

Refrigerate: Mango tapioca tastes best when served chilled! Store it in the fridge in a covered container for up to 3 days. The tapioca pearls will continue to absorb the liquid slightly, so you might want to stir in a splash of coconut milk before serving if it gets too thick.

Make Ahead: This dessert is actually perfect for making ahead since it needs time to chill anyway. You can prepare it a day or two in advance, which makes it great for dinner parties or when you want a refreshing treat ready to go. Just give it a good stir before serving since the ingredients can separate a bit.

Serve: Serve your mango tapioca straight from the fridge in individual bowls or glasses. If you want to get fancy, you can layer it with extra mango chunks or a drizzle of coconut milk on top. It’s best enjoyed within the first few days while the mango is still fresh and the tapioca has that perfect chewy texture.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 880-980
• Protein: 9-13 g
• Fat: 20-28 g
• Carbohydrates: 180-210 g

Ingredients

For the tapioca:

• 1/2 cup uncooked mini pearl tapioca

For the mango blend:

• 3 ripe mangoes (about 2.2 lb)
• 1/2 cup unsweetened coconut milk (4 fl oz)
• 1/4 cup sweetened condensed milk, or more to taste
• 1/2 tsp vanilla extract

Step 1: Cook the Mini Pearl Tapioca

• 1/2 cup uncooked mini pearl tapioca

In a pot, bring 4 cups of water to a boil.

Once boiling, add the uncooked mini pearl tapioca and stir.

Allow the water to come back to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally, until the tapioca balls turn completely transparent.

If the centers remain white after 20 minutes, turn off the heat, cover the pot, and let the tapioca sit in the hot water for another 10 minutes to finish cooking.

Step 2: Rinse and Cool the Tapioca

When the tapioca is fully cooked, drain using a fine-mesh strainer, rinse under cold water to stop the cooking process, and then soak in a bowl of cold water.

Set aside while you prepare the mango and cream mixture.

Step 3: Prepare the Mangoes

• 3 ripe mangoes (about 2.2 lb)

Peel the ripe mangoes and remove the center pit.

Cut the mangoes into chunks, setting aside a large handful of nice pieces for topping later.

Place the remaining mango chunks in a blender for the next step.

I like to choose the ripest, juiciest mangoes for the best flavor.

Step 4: Blend the Mango Cream Mixture

• 1/2 cup unsweetened coconut milk (4 fl oz)
• 1/4 cup sweetened condensed milk, or more to taste
• 1/2 tsp vanilla extract
• mango chunks from Step 3 (excluding reserved topping pieces)

In a blender, combine the coconut milk, sweetened condensed milk, vanilla extract, and the prepared mango chunks (except the reserved topping pieces).

Blend until the mixture is completely smooth.

Transfer to a large bowl.

If you prefer your dessert cold, you can chill the mango mixture in the refrigerator for at least an hour before adding the tapioca.

Step 5: Assemble and Serve

• cooked and drained tapioca from Step 2
• mango cream mixture from Step 4
• reserved mango chunks from Step 3

When you’re ready to serve, drain the cooled tapioca from Step 2.

Add the tapioca to the chilled mango cream mixture from Step 4 and stir gently to combine.

Scoop into individual serving bowls and top with the reserved mango chunks from Step 3 for garnish.

For an extra refreshing touch, I like to chill the assembled dessert a bit more right before serving.