Mango Bubble Tea

Ingredients

• 100 g Tapioca pearls (Cook 7‑8 minutes, drain and rinse with cold water)
• 30 ml Peach‑apricot syrup (Warm slightly before mixing with the pearls)
• 1 unité Fresh mango (Peel, pit and cut into pieces)
• 200 ml Coconut milk (Can be replaced by almond milk, soy milk or low‑fat cow's milk)
• 1 sachet Black tea bag (Steep in 150 ml of hot water then let cool)
• A handful Ice cubes (Prepare in advance in the freezer's ice tray)

Instructions

1. Cooking the tapioca pearls

   Bring 1 L of water to a boil, add the tapioca pearls and cook 7‑8 minutes (3 minutes less than the time indicated on the package).

   Time: PT10M

   Temperature: 100°C

2. Cooling and sweetening the pearls

   Drain the pearls, rinse with cold water, then place them in a bowl and mix with the previously heated peach‑apricot syrup (30 ml).

   Time: PT2M

3. Preparing the tea

   Boil 150 ml of water, steep the black tea bag for 3‑4 minutes, then let cool completely.

   Time: PT5M

   Temperature: 100°C

4. Blending mango with milk and tea

   In the blender, combine the cut mango, coconut milk and cooled tea. Blend for 30 seconds until smooth.

   Time: PT2M

5. Assembly

   Fill each glass with ice cubes, add half of the sweetened pearls, then pour the mango‑tea‑milk mixture. Stir lightly with a straw.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

45 g

Fat

8 g

Fiber

3 g