Cardamom-Spiced Tapioca Pudding with Fresh Mango Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
Creamy tapioca pudding is subtly scented with cardamom and topped with fresh mango sauce.
Ingredients
Cardamom-Spiced Tapioca Pudding:
  • 3 cups (710 ml) low-fat milk (I used 1%)
  • ⅓ cup (65 g) small tapioca pearls (I used Bob’s Red Mill)
  • ⅓ cup (80 ml) honey (or ⅓ cup sugar)
  • ½ teaspoon ground cardamom
  • ¼ teaspoon fine salt
  • ¾ teaspoon pure vanilla extract
Fresh Mango Sauce:
  • 2 medium ripe mangos, peeled, pitted, and chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • 1 generous pinch sea salt
Instructions
  1. For the pudding, add the milk and tapioca to a medium saucepan; bring to a gentle boil over medium heat, then turn the heat off, cover the saucepan, and let it sit for 5 minutes. Add the honey, cardamom, and salt and bring to a gentle boil over medium heat. Cook (uncovered) until the tapioca balls are translucent and the pudding is thickened, about 20 to 25 minutes, stirring occasionally and more frequently toward the end. Turn off the heat and stir in the vanilla. Transfer the pudding to 4 individual bowls.
  2. For the mango sauce, puree all ingredients together in a blender or food processor until smooth.
  3. Let the pudding cool to room temperature, then spoon the mango sauce on top. Transfer the puddings to the fridge to chill completely before serving, about 2 hours.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/cardamom-spiced-tapioca-pudding-with-fresh-mango-sauce/