December 12, 2018
Mango-Tapioca Pudding

Mango-Tapioca Pudding

by Berkeley Wellness  

As the pudding cooks, the tapioca pearls swell and turn translucent, giving this dessert the appearance that earned it its affectionate nickname: fish eyes and glue. Most tapioca puddings are made with milk and eggs, but for a lighter, more tropical feeling, we’ve cooked the tapioca in mango nectar. You could also try this with another fruit nectar, such as apricot.

Timing alert: Because the tapioca needs to be soaked and the cooked pudding needs to be chilled, you should start this dessert about 9 hours before you want to serve it.


  • ½ cup small pearl tapioca
  • 2 cups cold water
  • 2 cups mango nectar
  • ¼ cup sugar
  • 1½ teaspoons grated lime zest
  • ¼ cup fresh lime juice (2 to 3 limes)
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon salt
  • ⅓ cup reduced-fat sour cream


  1. In a large bowl, combine the tapioca and cold water, and let soak for at least 4 hours. Drain.
  2. In a medium, heavy-bottomed non-aluminum saucepan, combine the mango nectar, sugar, lime zest, lime juice, cinnamon, ginger, and salt. Bring to a boil and stir in the drained tapioca. Reduce to a simmer and cook, stirring occasionally, until the tapioca “pearls” are translucent (with only the merest hint of opacity at their centers), about 25 minutes.
  3. Remove from the heat and transfer the pudding to a serving bowl. Let cool to room temperature and stir in the sour cream. Cover and refrigerate until chilled, about 4 hours.
Makes 4 servings.

Nutrition per serving: 220 calories, 3g total fat (2g saturated), 1g dietary fiber, 51g carbohydrate, 1g protein, 160mg sodium.

Also see 7 Ways to Serve Mangos.