My mom’s favorite fruit is Mango.
And this is another recipe that’s dedicated to her because she always loved mango juice. 2 Weeks ago, I wrote a recipe for Korean Mango Milk, and because it’s doing so well on Pinterest, I thought I’d make this one too!
Unlike artificial mango drinks, this version is made with fresh mango purée, creamy milk, and a hint of sweetness – it’s the perfect summer drink!
The combination of sweet mango puree, creamy milk (or dairy-free alternative), and chewy boba pearls is magic.
I have this a lot in Thailand, so I thought I’d recreate it.
You get different textures and flavors in every sip.
This version is blended into a smooth drink that you can enjoy cold, topped with extra mango chunks or sipped straight through a wide straw.
It’s a great way to cool down, treat yourself, or impress friends who are new to bubble tea.
You only need a few ingredients, and once you master the process, you’ll be making this on repeat.
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Tips for an Extra Tasty Mango Bubble Tea
Getting the balance of flavors and colors just right is key. Here are a few essential tips to keep in mind:
- Use Ataulfo or honey mangoes when in season for the creamiest, sweetest flavor. Or stock up on organic frozen mango chunks to enjoy this year-round.
- Want that perfect smoothie-like blend? A high-powered blender like the Vitamix E310 makes all the difference in getting that silky texture.
- These extra-wide reusable bubble tea straws are a must if you’re sipping boba at home—eco-friendly and super cute.
- Add a scoop of vanilla ice cream for a dessert version that’s unbelievably rich and satisfying.
Now, let’s dive into the recipe!
Mango Bubble Tea
Course: BreakfastDifficulty: Easy2
servings15
minutes5
minutesIngredients
1 ripe mango (or 1 cup frozen mango chunks)
1 cup milk of choice (dairy, oat, almond, or coconut milk)
½ cup water
1–2 tablespoons honey or maple syrup (adjust to taste)
½ cup black tapioca pearls (boba)
½ cup strong brewed black tea (optional but adds depth)
½ teaspoon vanilla extract (optional, for creaminess)
Ice cubes
Optional toppings: diced mango, whipped cream
Directions
- Cook the tapioca pearls according to the package instructions—usually this involves boiling them in water for about 5–7 minutes until soft and chewy. Once cooked, drain and rinse the pearls under cold water, then transfer them to a small bowl and stir in a teaspoon of honey or maple syrup to keep them from sticking and add a touch of sweetness.
- While the pearls are cooking, blend the mango chunks with milk, water, honey or maple syrup, vanilla extract (if using), and tea if you’re including it. Blend until smooth and creamy. If using frozen mango, you may not need extra ice, but if using fresh mango, feel free to toss in a few cubes to chill it down and thicken the drink.
- To assemble, spoon the cooked boba into the bottom of two tall glasses. Pour the mango mixture over the top and give it a gentle stir. You can top with more mango chunks or a bit of whipped cream for a treat. Serve immediately with a bubble tea straw and enjoy every chewy sip.
- I prefer having this during summer months – my partner enjoys this too!
Variations and Substitutes:
For a dairy-free version, use coconut milk or oat milk for a tropical or creamy twist.
Don’t want caffeine? Skip the black tea and use water or coconut water instead.
Turn this into a mango matcha bubble tea by adding 1 teaspoon of matcha powder to the blender.
Try using lychee, peach, or passionfruit instead of mango for fun fruity alternatives.
You can swap out boba with fruit popping pearls (my favorite is passion fruit) if you want bursts of flavor instead of chewiness.
Mango Bubble Tea is one of the best-tasting, most satisfying drinks you can make at home. It’s light, fruity, and irresistibly milky!
