Mango and Tapioca pudding | How to make Mango and Tapioca pudding

By Nandita Shyam  |  7th Jun 2016  |  
1 review Rate It!
  • Mango and Tapioca pudding, How to make Mango and Tapioca pudding
Mango and Tapioca puddingby Nandita Shyam
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

30

1





Video for key ingredients

  • How to make Coconut Milk

About Mango and Tapioca pudding

This dessert is bursting with the flavour of mango and is laced with the subtle fragrance of cardamom. It is hard to believe that some thing as luxurious and as rich tasting as this kheer can be put together in 20min flat.

Mango and Tapioca pudding is a delicious dish which is liked by people of all age groups. Mango and Tapioca pudding by Nandita Shyam has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Mango and Tapioca pudding at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mango and Tapioca pudding takes 30 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mango and Tapioca pudding is a good option for you. The flavour of Mango and Tapioca pudding is tempting and you will enjoy each bite of this. Try this Mango and Tapioca pudding on weekends and impress your family and friends. You can comment and rate the Mango and Tapioca pudding recipe on the page below.

Mango and Tapioca pudding

Ingredients to make Mango and Tapioca pudding

  • Tapioca pearls- 200gms
  • Mangoes- 2, peeled and chopped into chunks
  • Milk- 750ml
  • Coconut milk- 120ml
  • Sugar- 16tbsp or to taste
  • Cardamom- 6-8 pods, crushed to a fine powder
  • Slivered almonds and pistachios for garnish

How to make Mango and Tapioca pudding

  1. Wash the tapioca pearls in enough water. Drain and let the pearls stand for 15min.
  2. Add about 200ml of water and bring the tapioca to a boil. When the pearls turn transparent, take off the heat and allow the tapioca pearls to cool completely.
  3. In a blender jar, combine the mango chunks, milk, coconut milk and sugar and blend to a fine puree.
  4. Transfer the mango-milk mixture to another bowl and stir in the cardamom powder and cooked tapioca and mix well.
  5. Chill the pudding for at least 2hours in the refrigerator before serving.
  6. Serve the pudding in individual bowls with slivered almonds and pistachios on top.

Reviews for Mango and Tapioca pudding (1)

Roopa Bhata year ago

sounds interesting.
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