Dive into a world of velvety decadence that’s a hallmark of Thai cuisine—our delectable Thai Mango Tapioca Pudding. As spoon meets creamy tapioca pearls and succulent mangoes, each bite whispers tales of tropical paradise and culinary enchantment.
Thai Mango Tapioca Pudding Recipe
Thai Mango Tapioca Pudding Recipe
Immerse yourself in the symphony of creamy tapioca pearls, luscious mangoes, and the gentle caress of coconut milk. Our Thai Mango Tapioca Pudding recipe isn't just a dessert—it's a journey to paradise on your plate.
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Servings: 4 people
Calories: 613kcal
Cost: $5
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Equipment
1 stove
Ingredients
- 1 cup Tapioca flour
- 2 Mangoes
- 1/2 cup Coconut milk
- 1/2 cup White sugar
- 1 teaspoon Salt
- 2 Eggs
- 1 teaspoon Lemon extract
- 1 teaspoon Almond extract
- 2 cups All-purpose flour
- 1 cup Butter
Instructions
- Take a medium bowl and add the tapioca flour in it.
- Add the one cup coconut milk and mix well.
- Then refrigerate it.
- Take a large bowl and add the spices into it.
- Add the sugar, salt and mangoes.
- Mix them well.
- Mix the warm milk mixture with the flour and the mangoes.
- Add the eggs, lemon extract and almond extract together.
- Add the baking soda in the mixture.
- Simmer it for few minutes.
- Check the thickness of the pudding.
- Your dish is ready to be served.
Video
Notes
- Tapioca Pearls Selection: Opt for small tapioca pearls for the best texture in your pudding. These pearls become translucent when cooked and offer a delightful chewiness.
- Soaking Time: Soak the tapioca pearls according to the package instructions. This step ensures even cooking and prevents the pearls from becoming mushy.
- Gentle Cooking: Cook the tapioca pearls over medium heat and stir occasionally. Avoid high heat to prevent the pearls from sticking to the bottom of the pot.
- Mango Ripeness: Choose ripe, fragrant mangoes for the ultimate flavor experience. Their sweetness will complement the creamy tapioca pudding.
Nutrition
Calories: 613kcal | Carbohydrates: 118g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 682mg | Potassium: 422mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1338IU | Vitamin C: 38mg | Calcium: 108mg | Iron: 5mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
- Gentle Stirring: When cooking the tapioca pearls, stir them gently to prevent sticking. The pearls release starch while cooking, contributing to the pudding’s creamy consistency.
- Controlled Heat: Maintain a medium heat level when cooking the tapioca pearls. This prevents rapid boiling, ensuring even cooking and preventing the pearls from becoming overly soft.
- Mango Technique: When slicing mangoes, use the “hedgehog” technique. Score the mango flesh in a crisscross pattern and then invert the slices. This allows easy separation of the mango cubes.
- Layering Elegance: When layering the pudding in serving glasses, alternate between tapioca pudding and mango cubes for a visually appealing presentation.
- Coconut Milk Infusion: Allow the coconut milk mixture to cool slightly before pouring it over the tapioca pudding. This prevents curdling and helps maintain a silky-smooth texture.
- Toasted Coconut Flakes: For an extra layer of flavor and crunch, toast coconut flakes in a dry pan until golden brown. Sprinkle these over the top of your pudding just before serving.
- Balancing Sweetness: Taste as you go when adding sugar to the pudding. The sweetness of mangoes can vary, so adjust the sugar to achieve your desired level of sweetness.
Serving suggestions
- Mango Flower Artistry: Transform your dessert into a masterpiece by arranging mango slices in the shape of a flower on top of the pudding. It’s a feast for the eyes before it becomes one for the palate.
- Coconut Whipped Cream: Top your pudding with a dollop of coconut whipped cream for an extra layer of creamy delight that harmonizes perfectly with the flavors.
- Fresh Mint Garnish: Add a touch of freshness by garnishing the pudding with a few sprigs of fresh mint. The aromatic essence of mint complements the tropical flavors.
- Toasted Nuts: Sprinkle toasted chopped nuts, such as almonds or cashews, over the pudding for a satisfying crunch that contrasts with the creamy texture.
- Mango Coulis Drizzle: Drizzle a homemade mango coulis over the pudding for an intensified mango flavor that adds a burst of sweetness with every spoonful.
- Tropical Fruit Medley: Create a dessert medley by serving your Thai Mango Tapioca Pudding alongside other tropical fruits like pineapple, kiwi, or passion fruit.
- Edible Flower Elegance: Elevate the visual appeal by adding edible flowers like hibiscus petals or pansies. They add a touch of elegance and whimsy to your creation.
- Layered Parfait: Layer the pudding with fresh mango cubes in parfait glasses for a stunning presentation that showcases the layers of flavor and texture.
FAQs of Thai Mango Tapioca Pudding
- What is Thai Mango Tapioca Pudding? Thai Mango Tapioca Pudding is a delightful dessert that combines creamy tapioca pearls, ripe mangoes, and a luscious coconut milk mixture. It’s a popular Thai treat that offers a harmonious blend of textures and flavors.
- Can I use regular tapioca pearls for this recipe? For the best results, it’s recommended to use small or medium-sized tapioca pearls. These pearls cook evenly and create the signature chewy texture that complements the pudding.
- How do I know when tapioca pearls are fully cooked? Cooked tapioca pearls should be translucent with a slight chewiness in the center. Overcooking can lead to mushiness, so test a few pearls for the desired consistency.
- Can I use canned mangoes instead of fresh ones? While fresh mangoes provide the best flavor, canned mangoes can be used if fresh ones are unavailable. Just ensure they are well-drained before use.
- Can I make this dessert vegan-friendly? Absolutely! Substitute the dairy-based coconut milk with canned coconut cream or plant-based milk alternatives like almond or oat milk to make it vegan.
- How far in advance can I prepare Thai Mango Tapioca Pudding? You can prepare the pudding a day ahead and refrigerate it. However, it’s recommended to add fresh mangoes just before serving to maintain their texture and flavor.
Experience Mango Magic: Thai Mango Tapioca Pudding Unveiled. Join the Journey & Elevate Your Dessert Game!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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