Chocolaty Tapioca Pearl Pudding with Mango

Chocolate Pearl Pudding

I’ve already shared desserts in glasses with you, but I used different ingredients and different method this time. This is also a good example of the many uses of tapioca. I used tapioca flour (starch) to make savory Brazilian Paõ de Queijo, I cooked and fried cassava root (the root is processed into tapioca) and today I make tapioca pearls.

Check the label of tapioca pearls every time, because different brands could suggest different cooking times, it varies between soaking overnight or only for 15 minutes. It’s possible to cook it without soaking like I did, but the cooking time will of course be longer. Stir constantly during the cooking, because it can stick to the bottom of the pan easily.

I combined this chocolaty pudding with fresh mango puree, which is a good addition to it. Unfortunately, buying a ripe, soft, juicy mango is not easy here, they arrive unripe and green. Did you know it is member of cashew family? It is popular cultivated fruits of the tropical world, very rich source of vitamin A, C, D, fat free, sodium free and cholesterol free, contains over 20 different vitamins and minerals, helping to make them a superfood. The smallest mango is like a plum, but the others could be 1.5 to 2 kg, my mango was 500 grams.

I used it in the simplest way now, but it has a lot of uses, from salads, dipping sauces, Indian dishes to chutney. The mango is inseparable connected to the Indian folklore and religious ceremonies and a very important part of Indian people’s life, the leaves of mango trees are used in wedding ceremonies in order to ensure that the couple bears many children.

Chocolaty Tapioca Pearl Pudding with Mango

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4
Author: Andrea


  • 80 gram small tapioca pearl
  • 720 ml almond milk 3x240 ml can
  • 2 tbsp honey
  • 2 pinches salt
  • 60 gram dark chocolate 85%
  • 1 tbsp coconut oil
  • 1 mango about 500 g
  • ½ tsp konjac tree flour


  • Soak tapioca pearl overnight in water if instruction says on the label. Other options to soak it for 15 minutes before cooking or cook it without soaking. The cooking time depends on the soaking, it could be from 10 to 40 minutes or more. My recipe was made without soaking.
  • Put tapioca pearls, almond milk, honey, and salt into a pan.
  • Start to cook it on medium high heat until first bubbling.
  • Reduce the heat to low and cook uncovered until the tapioca pearls are plumped up and thickened. Stir constantly, otherwise tapioca will stick to the bottom of the pan. I cooked mine for 35 minutes.
  • Melt chocolate with coconut oil together in a small pan above boiling water (Bain-marie).
  • Add melted chocolate to the cooked tapioca pearls and mix them.
  • Peal the mango and cut 2 slices to decorate the pudding at the end.
  • Put mango into a bowl (except slices) and make a puree with an immersion blender.
  • Add ½ tsp konjac tree flour into the puree and blend it for half minute immediately.
  • Layer the chocolate tapioca pearls and mango puree in glasses.
  • Decorate it with a small piece or slice of mango. Serve them.