Creamy Tapioca Pudding Recipe with Fresh Mango and Mint Easy and Refreshing Dessert

Let me tell you, the scent of warm vanilla and sweet coconut cream mingling in the kitchen while tiny pearls of tapioca swell to tender perfection is enough to make anyone’s mouth water. The moment I first tasted this creamy tapioca pudding with fresh mango and mint, I was instantly hooked—honestly, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a simple tapioca pudding, but this version—with bright, juicy mango and a hint of garden-fresh mint—feels like a fresh twist on an old favorite.

My family couldn’t stop sneaking spoonfuls off the counter while it cooled (and I can’t really blame them). The balance between the silky pudding, the tropical sweetness of mango, and the refreshing mint makes it dangerously easy to eat way too much. You know what’s perfect about this dessert? It’s light yet satisfying—ideal for summer dinners, potlucks, or just a sweet treat to brighten up your Pinterest cookie board. I’ve tested this recipe multiple times (in the name of research, of course), and it’s become a staple for family gatherings and gifting to friends. Honestly, this pudding feels like a warm hug and you’re going to want to bookmark this one.

Why You’ll Love This Creamy Tapioca Pudding Recipe

After countless trials and tweaks, I can say this tapioca pudding recipe hits all the right notes. It’s not just another pudding—it’s a blend of textures and flavors that works perfectly every time. Here’s why you’re going to want to keep this recipe close:

• Quick & Easy: Comes together in under 30 minutes, making it perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed. Chances are, you already have most of these ingredients chilling in your pantry and fridge.
• Perfect for Warm Weather: The fresh mango and mint add a cooling, bright touch ideal for summer dinners or light refreshments.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture paired with the fresh fruit zing—it’s always a hit!
• Unbelievably Delicious: The tiny tapioca pearls create a luscious, silky texture that pairs beautifully with the juicy mango and aromatic mint.

What makes this different? The secret lies in cooking the tapioca slowly with coconut milk and a touch of vanilla, giving it a rich, creamy base that’s both dairy-free and decadently smooth. Plus, topping it off with fresh mango chunks and a sprinkle of mint isn’t just for looks—it adds a burst of freshness that makes every bite memorable. This isn’t just good pudding; it’s the kind that makes you close your eyes after the first spoonful. Whether you want a fuss-free dessert for guests or a refreshing treat to cool off, this recipe delivers pure, nostalgic comfort with a tropical twist.

What Ingredients You Will Need

This creamy tapioca pudding recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with fresh mango and mint bringing that seasonal freshness.

• Small pearl tapioca: 1/3 cup (dry) – I recommend brands like Bob’s Red Mill for consistent texture.
• Full-fat coconut milk: 2 cups (480 ml) – adds richness and creaminess; use canned for best results.
• Whole milk or dairy alternative: 1 cup (240 ml) – helps balance the coconut flavor (almond or oat milk works well).
• Granulated sugar: 1/4 cup (50 g) – adjust to taste.
• Vanilla extract: 1 teaspoon – for a warm, inviting aroma.
• Fresh mango: 1 large, peeled and diced – ripe, sweet mango is key for that juicy pop.
• Fresh mint leaves: A handful, finely chopped – adds a refreshing contrast.
• Pinch of salt: Just enough to bring out the flavors.
• Optional: A squeeze of fresh lime juice (1 teaspoon) to brighten the mango topping.

Substitutions are easy here: you can swap coconut milk with heavy cream for a richer pudding or use agave syrup instead of sugar for a vegan-friendly sweetener. For gluten-free needs, you’re all set since tapioca is naturally gluten-free. If mango isn’t in season, try pineapple or papaya chunks for a similar tropical vibe. Just remember to pick firm, ripe mango for the best texture and flavor punch.

Equipment Needed

• Medium saucepan: For cooking the tapioca pudding. A heavy-bottomed pan works best to prevent scorching.
• Whisk and wooden spoon: Useful for stirring the pudding gently to avoid clumps.
• Measuring cups and spoons: Precision helps with pudding consistency.
• Fine mesh strainer: Optional, for rinsing tapioca pearls if desired.
• Bowl or individual serving dishes: For chilling and serving the pudding.

If you don’t have a heavy-bottomed pan, just keep the heat low and stir often to avoid sticking. A silicone spatula is also handy for scraping down the sides. I’ve made this pudding in both stainless steel and nonstick pans—with a little extra attention, both work beautifully. For chilling, small glass jars or pretty dessert cups add a nice touch if you’re serving guests.

Preparation Method

1. Soak the tapioca pearls: In a bowl, cover the 1/3 cup dry tapioca with 1 cup (240 ml) of water. Let it soak for about 30 minutes. This helps soften the pearls and speeds up cooking.
2. Combine milks and sugar: In a medium saucepan, whisk together 2 cups coconut milk, 1 cup whole milk (or alternative), 1/4 cup sugar, and a pinch of salt. Heat gently over medium-low heat until the sugar dissolves and the mixture is warm but not boiling (about 5 minutes).
3. Add soaked tapioca: Drain tapioca pearls and add them to the warm milk mixture. Stir to combine.
4. Cook tapioca: Bring the mixture to a gentle simmer over low heat, stirring frequently to prevent pearls from sticking. Cook for 15 to 20 minutes until the tapioca turns translucent and the pudding thickens. If it gets too thick, add a splash of milk to loosen.
5. Remove from heat and flavor: Stir in 1 teaspoon vanilla extract. Let the pudding cool for 10 minutes; it will thicken further as it cools.
6. Prepare mango topping: While pudding cooks, peel and dice one large ripe mango. Chop a handful of fresh mint leaves finely and toss with the mango. Add a squeeze of fresh lime juice if using for extra brightness.
7. Assemble and chill: Spoon the pudding into serving dishes or jars. Top generously with mango-mint mixture. Chill in the refrigerator for at least 1 hour before serving.

Quick tip: Stir often during cooking to avoid clumps or sticking. The pudding should be creamy and pearls fully softened but still provide a slight chew. If you notice the pearls aren’t fully translucent after 20 minutes, keep simmering gently and taste test. The mango topping adds a fresh, cool contrast that makes the pudding feel light and refreshing.

Cooking Tips & Techniques

Cooking tapioca pudding might seem straightforward, but a few tricks make all the difference between a perfect dessert and a gloopy mess. First, soaking your tapioca pearls is a game-changer; it reduces cooking time and helps pearls cook evenly. Don’t rush the simmering phase—low and slow is your friend here, stirring frequently to keep pearls separate. I once tried cranking up the heat to speed things along, and the pudding stuck to the pan and scorched—lesson painfully learned!

Use a heavy-bottomed pan if you can. It distributes heat more evenly and protects your pudding from burning. When stirring, a wooden spoon or silicone spatula works best to gently move the pudding without breaking the pearls.

Timing is key: once the pudding thickens, remove it from heat promptly. Overcooking can cause it to become gummy. Also, adding the vanilla extract at the end preserves its delicate aroma. For multitasking, prep your mango topping while the pudding simmers—this keeps things efficient and your kitchen mess-free.

Variations & Adaptations

Want to tweak this creamy tapioca pudding with fresh mango and mint? Here are some fun ways to put your own spin on it:

• Dairy-Free Delight: Swap all dairy milk with coconut milk or almond milk for a fully vegan dessert that’s just as creamy.
• Seasonal Fruit Swap: If mango isn’t in season, try fresh pineapple chunks, diced peaches, or even dragon fruit for a tropical twist.
• Spiced Version: Add a cinnamon stick or star anise to the milk mixture while cooking for a warm, cozy flavor profile.
• Chocolate Tapioca: Stir in 2 tablespoons of cocoa powder during cooking for a rich chocolate treat paired with fresh berries instead of mango.
• Lower Sugar Option: Use honey or maple syrup instead of granulated sugar, adjusting amounts to taste.

Personally, I love making a lime-mint variation by adding zest and juice of one lime to the pudding and topping it with chopped mint. It’s refreshing and bright, perfect for hot days. Don’t hesitate to experiment—this pudding is forgiving and welcomes your creative flair.

Serving & Storage Suggestions

This creamy tapioca pudding is best served chilled, straight from the fridge—perfect for a cool, refreshing dessert on a warm day. Present it in pretty glass jars or dessert bowls garnished with a sprig of mint and extra mango pieces for a lovely Pinterest-worthy display. It pairs wonderfully with light herbal teas or sparkling water infused with citrus.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pudding thickens as it cools—if it becomes too dense, stir in a splash of milk or coconut milk to loosen the texture before serving again. You can also freeze the pudding, though the texture may change slightly; thaw in the fridge overnight and stir well.

Flavors meld beautifully after a night in the fridge, so if you want to prepare ahead, this pudding actually tastes better the next day. Just add the fresh mango and mint topping right before serving to keep that fresh zing.

Nutritional Information & Benefits

This creamy tapioca pudding with fresh mango and mint is a light, satisfying dessert that provides a nice mix of energy and nutrients. A typical serving (about 1 cup or 250 ml) contains roughly 200-250 calories, depending on milk choice and sugar amount. Tapioca pearls are mostly carbohydrates, giving you quick energy, while coconut milk adds healthy fats that keep you feeling full longer.

Mango contributes a good dose of vitamin C and fiber, while fresh mint adds antioxidants and aids digestion. Using coconut milk keeps it dairy-free, making it suitable for lactose-intolerant eaters. Keep in mind tapioca is naturally gluten-free, so this dessert fits into gluten-sensitive diets as well.

From a wellness perspective, this pudding hits the sweet spot of indulgence and nourishment without being overly heavy—great for those looking to enjoy dessert guilt-free while still savoring something creamy and delicious.

Conclusion

There you have it—creamy tapioca pudding with fresh mango and mint that’s easy to make, refreshingly light, and downright delicious. Whether you’re new to tapioca pudding or just looking for a fresh twist on a classic, this recipe is worth trying. Feel free to customize the fruit or sweetener to match your tastes and dietary needs. Personally, I love how this dessert brings a little tropical sunshine into our kitchen, especially on warm evenings when you want something sweet but not too heavy.

Got your own spin on this pudding? I’d love to hear how you make it yours! Drop a comment below with your tweaks or questions, and don’t forget to share this recipe with friends who appreciate a simple, tasty treat. Happy cooking and happy eating!

Frequently Asked Questions

Can I use large pearl tapioca instead of small pearl?

You can, but cooking time will be longer and the texture will be chewier. Small pearls give a creamier, more uniform pudding that’s traditional for this recipe.

Is this recipe vegan?

Yes! Simply use coconut milk for both the full-fat and milk portions, and swap sugar with a vegan-friendly alternative if needed.

How do I know when the tapioca is done?

The pearls turn translucent and soft with just a tiny bit of chew. The pudding should be thick and creamy, not runny or gritty.

Can I prepare the pudding ahead of time?

Absolutely! The pudding tastes even better after chilling overnight. Just add the fresh mango and mint topping before serving.

What if I don’t have fresh mango?

Frozen mango works fine—just thaw and drain excess liquid before using. Or try other fruits like pineapple or peaches for a different flavor.

Print