Chilled mango, coconut and ‘pearl’ puddings recipes

Category: Desserts and puddings

Chilled mango, coconut and ‘pearl’ puddings


  • 60g large tapioca pearls, soaked in water for 20 minutes
  • 2 large ripe Alphonso mangoes
  • 125ml coconut cream
  • 175ml–200ml whole milk, plus more if needed
  • 2-3tbsp sugar (or to taste)
  • 5tbsp fresh coconut, grated (or frozen and defrosted)
  • crispy tapioca pearls

Optional garnishes

  • crystallised rose petals
  • flaked roasted almonds
  • fresh coconut shards
  • mango wedges

Crispy tapioca pearls

  • 1tbsp large tapioca pearls, soaked in water for 20 minutes
  • 11⁄2 tbsp vegetable oil


Serves 4-5

Bring a large pot of water to the boil – you need lots of water. Add the drained tapioca pearls, bring to the boil, cover and cook for 14 minutes. Take off the heat and leave to finish cooking for another 10 minutes or until they are almost translucent. Keep an eye on them as if they are overcooked they become gluey. Pour straight into a sieve and place in a large bowl of cold water. Set aside.

Slice the cheeks off the ripe mangoes and scoop out all the flesh, keeping the juice. Set aside 1 cheek and put the rest in a blender with the juice. Remove all the skin from the stones andtry to get as much flesh and juice off them as you can and place in the blender. Add the coconut cream, 175ml milk and the sugar and blend until smooth.

If it is thick, add the rest of the milk (you might even need more, it all depends on the juiciness of the fruit) until the texture is like double cream. Add half the grated coconut. Taste and adjust the sugar if needed.

Add the cold tapioca pearls to the mango cream and chill. When you are ready to serve, chop the reserved mango into slivers. Pour the mango cream into small bowls, pile some of the mango in the middle, top with the remaining fresh coconut and crispy tapioca pearls.

To make the crispy tapioca pearls, soak 1 tablespoon of tapioca pearls then dry them on kitchen paper. In a small pan, heat 11⁄2 tablespoons of vegetable oil, tilt the pan to collect the oil on one side and add the tapioca. Cover immediately with a lid as they will jump out. Cook for 1 minute or until crispy, place on kitchen paper to drain.


Recipe credit: Recipes and photographs taken from I Love India by Anjum Anand. Photography by Martin Poole (Quadrille, £20).

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