Coconut Mango Sago Tapioca pudding
This mango tapioca recipe uses tapioca pearls, mango and coconut milk to make a delicious Asian-inspired dessert.
Servings: 5 servings
Calories: 351kcal
Equipment
- 2 saucepan
Ingredients
- 80 grams tapioca pearls
- 500 ml coconut milk
- 500 ml water
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 400 grams mango (weight once peeled and cubed which makes about one large mango)
- 2 passion fruit
Optional (for garnish):
- coconut flakes or grated coconut
Instructions
- Peel and cut the mango into bite size pieces.
- Cut the passion fruits in half. Using a spoon, scoop the inside of the passion fruits.
- Transfer the mango cubes and passion fruit into a saucepan and add 1 tablespoon of maple syrup.
- Stir and let it cook on medium heat for about 20 minutes or until you get a purée-like texture.
- In the meantime, pour the water and coconut milk into a large saucepan and bring to a boil over high heat.
- Add 1 tablespoon maple syrup, vanilla and salt.
- Once the coconut milk is boiling, pour in the tapioca and lower the heat.
- Stirring frequently to avoid sticking, maintain a simmer for 15 to 20 minutes or until the tapioca is translucent.
- Grab five (15 cl - 5 oz) glasses and spoon tapioca pudding into each. Top with a layer of mango-passion fruit puree and then continue to layer. Store in the fridge for at least 2 hours to set before serving. When you’re ready to serve, sprinkle coconut flakes (or grated coconut) on top and voilà! Bon appétit!
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 351kcal | Carbohydrates: 42g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 484mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1298IU | Vitamin C: 40mg | Calcium: 45mg | Iron: 4mg