Mango Bubble Tea
Mango Bubble Tea is a easy Asian recipe that serves 2. 250 calories per serving. Recipe by Dad in Cooking on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $7.30 total, $3.65 per serving
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
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
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
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
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
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
Dietary info: Vegan (with coconut milk), Gluten‑free, low-calorie, low-fat
Allergens: Coconut (coconut milk), Cow's milk (if used)
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
The pearls are too soft or sticky.
Reduce cooking time by 1‑2 minutes and rinse immediately with cold water.
The mango‑milk mixture is too thick.
Add a little more water or milk until the desired consistency is reached.
The bubble tea is not sweet enough.
Add extra syrup or honey to taste.
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.
Last updated: August 20, 2026
