Tuesday, October 2, 2012

Mango Tapioca Pudding

Tapioca reminds me of my moms religious fasting days when they would fast for the whole day and then eat tapioca mixed with milk and banana. Yum yum I would wait the whole day just to get portion of that to eat. This lead me to come up with mango tapioca pudding a tribute to all those religious fasting days that I so terribly miss now.


  • 1 cup big pearl tapioca
  • 2 cup milk (I use fat free milk)
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 tablespoon vanilla essence
  • 2 eggs
  • Mango pulp


  • Soak big pearl tapioca in water for 4 - 5 hours. Drain and keep aside.
  • Mix milk, heavy cream and sugar and bring to boil. Add tapioca and boil for 10 - 15 minutes.
  • Beat eggs on the side. When the milk and tapioca comes to boil take some milk out of it and add in the beaten egg and mix well.
  • Pour the egg mixture back in the boiling tapioca and milk. Add vanilla essence and combine well and stir in medium heat for 5 minutes.

Serving Tips:

  • To assemble the pudding I use small desert bowls if serving at a party. 
  • First put some mango pulp around the wall of the bowl to coat it lightly. 
  • Pour desired amount of pudding and chill in the refrigerator until it's time to be served.
  • Just before serving take out the bowls. 
  • Drizzle some more mango pulp and decorate with chopper strawberries / mango / blueberries or any other fruit of desire.