Mango Coconut Bubble Tea: A Tropical Twist to Your Favorite Drink
A tropical escape in a glass! This Mango Coconut Bubble Tea blends juicy mango, creamy coconut milk, and chewy tapioca pearls for a refreshing, naturally sweet drink you’ll crave again and again.
Equipment
- Blender
- Saucepan
- Fine mesh strainer (optional)
- Large glass or mason jar
- Bubble tea/boba straw
- Spoon or ladle
Ingredients
- 1 large ripe mango peeled and diced – or about 1 ½ cups of mango chunks
- 1 cup full-fat coconut milk for a creamy texture
- 1 to 2 tablespoons honey or agave syrup adjust to your desired sweetness
- ½ cup dry tapioca pearls boba
- Water for boiling the boba
- 1 cup ice cubes optional, for a chilled version
- Optional toppings: diced mango shredded coconut, or a drizzle of honey
Instructions
Cook the Tapioca Pearls:
- In a saucepan, bring water to a boil. Add tapioca pearls and cook for 10–12 minutes (or as package directs), stirring often. Once soft and chewy, drain and rinse under cool water. Set aside.
Blend the Base:
- In a blender, combine diced mango, coconut milk, and honey. Blend until smooth and creamy. Adjust sweetness as needed.
Chill & Layer:
- For an extra refreshing touch, chill the mango-coconut blend in the fridge for about 10 minutes before serving. Or pour it over a handful of ice cubes.
Assemble the Drink:
- Divide the cooked boba between two glasses. Pour the mango coconut mixture over the pearls. Stir gently.
Garnish & Serve:
- Optional: top with fresh mango chunks, a sprinkle of shredded coconut, or a drizzle of extra honey. Serve immediately with a wide boba straw.
Notes
Add a hint of cardamom or a touch of lime juice before blending to awaken the flavors with a vibrant, aromatic finish. Want it dairy-free? You’re in luck—it’s already made with coconut milk! If your mango is ripe enough, skip the honey entirely for a lower-sugar option. You can even freeze leftover portions in ice cube trays for instant smoothie bases.