Mango Bubble Tea Recipe

Bubble tea is an ice cold drink dotted with chewy tapioca pearls. The popularity of this beverage has grown so sharply recently you can find bubble tea shops all over the place these days. It is actually hard to walk past one and not go in and treat yourself to one of these wonderful treats. A mango bubble tea recipe always goes down nicely.

Like many things you buy from a shop or cafe, bubble tea can work out expensive if you buy a lot of them, making it worthwhile learning how to make bubble tea yourself at home. The mango bubble tea recipe is super-easy and you can experiment with all different flavors.

What is Bubble Tea and Where is It From?

This beverage originated more than 30 years ago in Taiwan and then its popularity spread through Southeast Asia. Eventually it started becoming popular in the West.

Originally this tea was just a chilled milk tea which was shaken until it frothed up, sometimes the tapioca pearls (known as boba) were added,  but other recipes used cubes of gelatin or basil seeds instead.

Where to Buy Boba Tapioca Pearls

Find the ‘bubbles’ for your mango bubble tea recipe online or from an Asian grocery store. These little spheres are made from tapioca and they come in various colors although they all have a very similar flavor.

It is best to mix them with sugar syrup after cooking to give them some sweetness because their natural taste is very neutral. The sugar syrup will also preserve any boba you aren’t using immediately.

The tapioca pearls are best used within several hours of cooking because after that they get softer and less chewy.

If you refrigerate them in sugar syrup though they should stay nice and chewy for a few days. Then whenever you are in the mood for a bubble tea recipe just boil them for a while until soft again (7 minutes approx) and use them.

Mango Bubble Tea Recipe: Adding the Finishing Touches

When you buy bubble tea, it is usually flavored with sweetened condensed milk and various special powders. You can either get these online or use regular tea and natural sweeteners. Brew some strong tea and combine with sweetened condensed milk, almond milk, normal milk or even fruit juice.

Mango Bubble Tea Recipe
Bubble tea is taking the world by storm but don't pay high cafe prices when you can make your own just as simply! This recipe is really flavorful and you will love it.
Cuisine: Thai
Recipe type: Drinks
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • ½ cup (handful) dried boba tapioca pearls per serving (don't use quick cooking boba)
  • ½ cup (handful) white sugar or equivalent sweetener
  • 1 or 2 tea bags, any type
  • Water, as needed
  • Mango juice, as needed
  1. Brew a strong cup of tea and let it cool down.
  2. To do this bring 1 cup of water to a boil.
  3. Remove it from the heat and add the tea bag.
  4. Use one tea bag for normal strength bubble tea or 2 if you prefer a stronger tea taste.
  5. Remove the tea bag after 15 minutes and let the tea cool while you make the boba.
  6. You will need 2 cups of water for every ¼ cup of boba.
  7. Bring the water to a boil in a pan over a high heat.
  8. Add the boba and stir the mixture until they start to float to the top of the water.
  9. Turn the heat down to medium and then cook the boba for 12 to 15 minutes.
  10. Remove the pan from the heat and cover it.
  11. Let the boba sit for another 15 minutes.
  12. Prepare the sugar syrup next, by bringing ½ cup of water to a boil over high heat. Remove it from the heat and stir in ½ cup of sugar until dissolved.
  13. Let this mixture cool.
  14. Drain the boba and put it into a small dish.
  15. Pour the sugar syrup over it to submerge, then let it sit for 15 minutes at room temperature or chill until required.
  16. Divide the prepared tea between 2 glass and add the boba.
  17. Top each one with mango juice.
  18. Sweeten to taste with the syrup you made when soaking the boba.
Combine the finished tea in a cocktail shaker and shake with ice for 20 seconds if you want it very chilled.
If you want to make a creamy tea, swap the mango juice for milk, or use half mango juice and half milk for the best of both worlds.


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