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

Ingredient Substitutions

• Instead of Tapioca pearls: Sago pearls
• Instead of Peach‑apricot syrup: Fruit syrup of your choice, Diluted honey
• Instead of Fresh mango: Mango puree, Frozen tropical fruits
• Instead of Coconut milk: Almond milk, Soy milk, Cow's milk
• Instead of Black tea bag: Green tea, Oolong tea

Equipment Needed

• Saucepan
• Colander
• Mixing bowl
• Blender
• Bubble tea cup or glass
• Measuring spoon (optional)

Critical Steps — Do Not Skip

• Cooking the tapioca pearls: do not exceed the recommended time otherwise they will become too soft.
• Mixing the pearls with hot syrup for good flavor absorption.

Chef Tips from the Video

• Use a homemade syrup made from sugar, water, peach and apricot juice for a more authentic flavor.
• For a creamier version, replace half of the coconut milk with Greek yogurt (non‑vegan).
• Lightly dust with matcha powder on top for a visual and aromatic touch.

Troubleshooting

Storage

Refrigerator: Cooked pearls can be kept in the syrup in the refrigerator for up to 4 hours.

Freezer: Do not freeze the pearls; the texture will deteriorate.

Room temperature: The mango‑milk mixture should be consumed fresh, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pearls ahead and keep them in the syrup in the refrigerator until serving.
• Prepare the mango‑milk mixture the day before and keep it chilled; add ice cubes and pearls just before serving.