Coconut Tapioca Pudding with Mango Recipe | Mangoo Sagoo Dessert in Coconut Milk |
Coconut Tapioca Pudding with Mango- treat yourself to a tantalizing summery treat with this delicious tapioca pudding with creamy coconut milk and sweet mangoes, guaranteed to make your taste buds sing.
Servings: 4 People
Calories: 557kcal
Cost: Rs 300
Ingredients
- 100 g Tapioca Pearls
- 400 ml Coconut Milk
- 3 Mangoes
- 75 g Sugar
Instructions
Coconut Milk Concoction
- Take 400ml of Coconut Milk in a pan.
- Cook coconut milk for 2 minutes on low flame.
- Add 75g of Sugar and stir till the sugar dissolves.
- Keep the flame low and stir in between.
- Again cook for 5 minutes and then switch the flame off and let the coconut sauce comes to room temperature.
Tapioca Mixture
- Take 100g Tapioca Pearls in a bowl.
- Soak the Tapioca Pearls for 1 hour before cooking those.
- Transfer soaked tapioca after discarding the water to a pan.
- Keep the flame low. Now add two cups of water and mix and cook for 8 minutes.
- Cook till the tapioca pearls turn soft and translucent.
- Once done switch the flame off.
- Now strain and discard the water.
Mango Cubes and Mango Puree for the Tapioca Pudding
- Take 3 Mangoes, preferably chilled.
- Cut mangoes into small cubes after discarding the skin.
- You may please refer to the video to see how to cut mangoes.
- Once done keep mango cubes in the refrigerator.
- Extract mango pulo from the pieces with the seed in a blender.
- Blend to make a smooth Mango Puree.
- Chill this mango puree before assembling the coconut tapioca pudding with mangoes.
Assembling Mango and Coconut Tapioca Pudding
- There are various ways of assembling the tapioca pudding. You can mix and serve those or you can layer the ingredients as I do.
- All the ingredients must be chilled while assembling the dessert.
- Make the lower layer with the mango puree.
- Top it with the Coconut Tapioca Pudding to make the second layer.
- Make the third layer with mango cubes.
- Now make the fourth layer with coconut tapioca pudding.
- Depending on the size of the serving bowl/ cup increase the layer.
- Add Mango cubes on the top.
- Serve Mango Coconut Tapioca Pudding aka Mango Sagoo Chilled.
Video
Notes
- I have used packaged coconut milk for this recipe of coconut milk mango and tapioca pudding. You can use freshly extracted coconut milk instead.
- I mostly use the time used for making the coconut sauce to soak the tapioca pearls.
- Another thing I do is to cut and chop the mangoes when the coconut sauce and the tapioca mixture are getting chilled.
Nutrition
Serving: 150g | Calories: 557kcal | Carbohydrates: 87.4g | Protein: 4.4g | Fat: 25.2g | Saturated Fat: 21.7g | Cholesterol: 0mg | Sodium: 18mg | Fiber: 6.5g | Sugar: 57.5g
