Sweet Tropical Mango Bubble Tea

If you ask me, bubble tea is one of life’s simple pleasures.

This sweet and creamy mango version brings together the smooth, tropical taste of fresh mango with classic milk tea and those fun, chewy tapioca pearls at the bottom. The combination just works so well together.

I love how the ice-cold tea gets all frothy when you shake it up, and those little black boba pearls bounce around playfully in the glass. The natural sweetness of the mango means you don’t need to go overboard with sugar.

It’s a refreshing drink that hits the spot on warm days, and making it at home is easier than you might think.

What Kind of Mango Should I Use?

For the smoothest, sweetest bubble tea, you’ll want to pick a mango that’s perfectly ripe and free from any hard spots or blemishes. Ataulfo (also called honey or champagne) mangoes are ideal for this drink because they’re super creamy and have minimal fibers, which means your drink won’t be stringy. If you can’t find Ataulfo mangoes, Tommy Atkins or Kent mangoes from your local grocery store will work just fine – just make sure they yield slightly when gently squeezed, which indicates ripeness. If your mango isn’t quite ripe when you buy it, let it sit on your counter for a few days until it becomes soft and gives off a sweet aroma near the stem.

Options for Substitutions

Looking to make some swaps in this refreshing bubble tea? Here are some helpful substitutions to try:

• Tapioca pearls: These chewy pearls are pretty essential for authentic bubble tea – there’s really no perfect substitute. However, if you’re in a pinch, you could try coconut jellies or fruit-flavored popping boba, though the texture will be different.
• Raw cane sugar: Regular white sugar, brown sugar, or honey work just fine here. Just adjust the amount to taste.
• Fresh mango: If fresh mango isn’t available, you can use frozen mango chunks (thawed) or even mango puree. For puree, start with about 3/4 cup and adjust to taste.
• Evaporated milk: Regular whole milk, coconut milk, or any plant-based milk can work instead. For dairy-free options, oat milk gives the creamiest results.
• Black tea: Feel free to swap with green tea or jasmine tea. If you want caffeine-free, try rooibos tea instead.
• Condensed milk: You can skip this and add more regular milk plus extra sugar to taste. For a dairy-free version, coconut condensed milk is a good alternative.

Watch Out for These Mistakes While Cooking

The biggest challenge when making bubble tea at home is getting the tapioca pearls just right – they should be chewy but not mushy, so cook them exactly according to package instructions and never let them sit in hot water longer than needed.

A common mistake is using hot tapioca pearls in your drink, which can melt the ice too quickly and create an unpleasant lukewarm tea – instead, rinse them in cold water after cooking and mix them with the sugar syrup to keep them from sticking together.

The mango needs to be perfectly ripe for the best flavor, so choose one that yields slightly to pressure and has a sweet aroma at the stem; if it’s too firm, your drink will lack that signature tropical sweetness.

For the smoothest texture, strain your mango puree before mixing it with the tea, and remember to brew your tea strong since it will be diluted with ice – steep the tea bag for 4-5 minutes in hot water, then chill completely before using.

What to Serve With Bubble Tea?

Since bubble tea is both a drink and a snack, it pairs really well with light Asian-inspired treats that won’t overwhelm its sweet, fruity flavor. Try serving your mango bubble tea with some crispy spring rolls or a small plate of dumplings for a perfect afternoon pick-me-up. You could also go with sweet treats like mochi, egg waffles (also called bubble waffles), or coconut buns from your local Asian bakery. If you’re serving this as an after-meal drink, keep your main dish on the lighter side – think fresh Vietnamese summer rolls or a small bowl of edamame.

Storage Instructions

Keep Fresh: The best way to enjoy mango bubble tea is right after making it! If you need to save some for later, you can keep the mango mixture and tea separate from the boba pearls. Store the mango-tea mixture in an airtight container in the fridge for up to 24 hours.

Boba Storage: Cooked tapioca pearls are best used within 4 hours – they start getting hard and chewy after that. If you have leftover pearls, keep them in sugar syrup at room temperature, but try to use them the same day for the best texture and taste.

Prep Ahead: Want to save time? Make the mango puree and black tea ahead and keep them in separate containers in the fridge for up to 2 days. When you’re ready to serve, just cook fresh boba pearls and assemble your drink. This way, you’ll get that perfect chewy boba texture every time!

Preparation Time	15-20 minutes
Cooking Time	30-60 minutes
Total Time	45-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 20-25 g
• Carbohydrates: 150-160 g

Ingredients

• 1 cup tapioca pearls
• 6 cups water (split into 5 cups and 1 cup)
• 3 tablespoons raw cane sugar
• 1 ripe mango
• 1/2 cup evaporated milk
• 1 black tea bag
• 2 tablespoons condensed milk
• Crushed ice, to preference

Step 1: Prepare the Black Tea

Steep the black tea in hot water for the time specified by the tea brand.

Once the tea has steeped to the desired strength, remove the tea leaves or teabags and allow the tea to cool to room temperature, setting it aside for later use.

Step 2: Cook the Tapioca Pearls

Bring a medium-sized pot of water to a boil over medium heat.

Once boiling, add the tapioca pearls, stirring occasionally to prevent them from sticking together.

Follow the cooking time recommended on the package, as some tapioca pearls cook quickly while others may take up to 30 minutes.

Once cooked, remove the pot from heat and let the pearls rest in the water for an additional 30 minutes to achieve a chewy and soft texture.

Step 3: Rinse and Sweeten the Tapioca Pearls

Drain the tapioca pearls using a sieve and rinse them under cold water to stop the cooking process and remove excess starch.

Place the rinsed pearls into a mixing bowl and mix well with natural cane sugar to sweeten them.

Step 4: Blend the Mango Milk Tea

In a blender, combine the cooled black tea, evaporated milk, sweetened condensed milk, and slices of fresh mango.

Blend these ingredients together until the mixture is smooth and creamy.

Step 5: Assemble the Drink

In a serving glass, add your desired amount of sweetened tapioca pearls to the bottom.

Add a layer of crushed ice on top of the pearls to keep the drink cold.

Pour the blended mango milk tea mixture over the ice.

Serve with a large straw to ensure you can enjoy every bit of tapioca pearl goodness.

Sip and enjoy your delicious mango milk bubble tea!