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Mango Tapioca Pudding

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Ingredients
  Mango slices 2 1⁄2 Cup (40 tbs) (canned)
  Mango juice 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Minute tapioca 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
Directions

Drain mango slices and save juice.
Arrange slices in a buttered baking dish.
Over the top pour mango juice which has been mixed with lemon juice, sugar and tapioca.
Dot with butter.
Bake covered at 350°F.for 45 minutes.
Fresh mangoes may be used.
Cut slices from ripe mangoes.
Add water to partially cover the remaining pits and cook 10 minutes.
Squeeze pulp from pits and use with juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pudding

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1012 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 7.7 g38.5%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 33.3 mg1.4%

Total Carbohydrates 231 g77.1%

Dietary Fiber 7.6 g30.2%

Sugars 163.1 g

Protein 3 g5.4%

Vitamin A 17.2% Vitamin C 47.5%

Calcium 0.5% Iron 0.07%

*Based on a 2000 Calorie diet

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Mango Tapioca Pudding Recipe