⅓ cup coconut cream, plus extra for topping if desired
A pinch of salt
½ tsp pure vanilla extract
1 tbsp maple syrup, or to taste
Instructions
In a small saucepan, bring about 2 cups of water to a boil. Add the tapioca pearls and boil for 2 minutes. Then cover with a lid, turn off the heat, and allow it to sit for 20 to 30 minutes, or until all the pearls are completely clear. Drain using a strainer with very small holes, rinse with cold water, and refrigerate until needed.
In a blender or small food processor, blend ½ cup mango, almond milk, coconut cream, salt, vanilla, and maple syrup together until smooth.
Combine the mango mixture, cooked tapioca pearls, and remaining diced mango together using a spatula or spoon. Chill in the refrigerator before serving.
Notes
*Or the equivalent in frozen mangoes, thawed
Recipe by Radiant Rachels at https://radiantrachels.com/mango-sago-pudding/