Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

Mango Sabudana/Tapioca Pudding Recipe

Recipe By Sneha Paul

Quick and easy mango pudding with sabudana! #mango

0
0 Rating -
Rate
Vegdiet
20minstotal
20m.total
Mango Sabudana/Tapioca Pudding
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for Mango Sabudana/Tapioca Pudding Recipe

  • 1/4 cup tapioca/sago/sabudana
  • 1/2 cups Coconut milk
  • 0.06 cup Caster sugar
  • 0.13 tsp Vanilla extract
  • 0.06 tsp Salt
  • 1.50 cups water
  • 3/4 g 3-4 mango

Directions: Mango Sabudana/tapioca Pudding Recipe

  • STEP 1.To soak the tapioca pearls:
  • STEP 2.Rinse the medium-sized tapioca pearls with water. Then soak them in water for 30 minutes. Make sure all the pearls are completely submerged in water.
  • STEP 3.To cook the tapioca pearls for the pudding:
  • STEP 4.Heat water in a pot over a medium flame. After soaking the tapioca, drain the water and rinse the pearls again. Strain and add them to the pot.
  • STEP 5.Give it a mix and cook them for 10-12 minutes. The tapioca pearls should become translucent but the centre should remain white.
  • STEP 6.After the pearls become translucent, take a large bowl and place a strainer over it. Pour the half-cooked tapioca pearls into the strainer. Allow all the water to drain.
  • STEP 7.To make the tapioca pudding:
  • STEP 8.Heat a pot over a low flame and pour the coconut milk into it. Allow it to come to a simmer and then add the half-cooked tapioca pearls, sugar and salt.
  • STEP 9.Give it a mix and allow it to cook for a few minutes until the pudding thickens up slightly and the tapioca is completely cooked. Keep stirring the pudding at regular intervals to prevent it from sticking to the bottom of the pot.
  • STEP 10.Make sure you don’t cook it for too long otherwise the pudding can become extremely thick. Even after removing it from the flame, the tapioca pearls will absorb the coconut milk and it might become sticky. So just keep that in mind while you are cooking this pudding.
  • STEP 11.Then turn the flame off and pour vanilla essence. Mix well. Allow it to cool down at room temperature, around 10 minutes.
  • STEP 12.Then take the serving glass, add a layer of chopped mangoes at the bottom, followed by a layer of tapioca pudding. Again add some mangoes and then a layer of pudding. Keep repeating until the glass is full.
  • STEP 13.Garnish with chopped mangoes and keep it in the refrigerator for at least 30 minutes. Serve it chilled.
Nutrition
value
550
calories per serving
34 g Fat3 g Protein58 g Carbs9 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    3g
  • Carbs
    58g
  • Fiber
    9g

MacroNutrients

  • Carbs
    58g
  • Protein
    3g
  • Fiber
    9g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    19mg
  • Iron
    2mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    26mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    29mg
  • Manganese
    < 1mg
  • Phosphorus
    64mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Sneha Paul