Mango Bango

This creamy coconut milk-based pudding with tapioca pearls, coconut jelly, and freshly diced mangoes is the most delightful spoonable dessert! Perfectly balance with vanilla extract :)

Ingredients:

• 1 cup of tapioca pearls
• 2 cups of diced mangoes
• 1 cup of Nata de Coco, drained (coconut gel)
• 1 can of full fat coconut milk
• 1 cup of condensed milk
• 1 cup of mango puree
• 1 tsp of vanilla extract

Method:

1. Add 4 cups of water to a saucepan along with the tapioca pearls and bring to a boil, once boiling, cook for 10 minutes on medium-high heat, stirring frequently. Lower the heat if the tapioca starts to boil too rapidly. Remove from heat. Cover and let sit for 15 minutes.
2. While the tapioca rests, peel the mangoes using a peeler. Remove the smooth flesh and dice the mango into small cubes.
3. The tapioca in a strainer and run under cold running water until the tapioca cools to room temperature. And most of the starch drains away. You’ll notice the tapioca pearls take shape once the excess starch drains from the strainer.
4. In a large bowl, coconut gel, cooled tapioca pearls, ¾ cup coconut milk, mango puree, and condensed milk. Stir to combine. Taste and adjust with 1-4 more tablespoons of condensed milk to taste. Stir in the mango pieces and vanilla extract
5. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally 6-8 hours, so that the mango bango thickens.
6. In bowls or dessert glasses, once cooled; enjoy!