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500 ml whole milk (or a dairy-free alternative)
4 tablespoons large white tapioca pearls (Boba)
60 grams brown caster sugar
2 tea bags (or 2 tablespoons tea leaves)
1 16-ounce can mango in juice
1 lime, juice only
Mint, for serving (optional)
Ice cubes, for serving
We're also making fruit bubble tea today. The tapioca pearls are ready in the syrup; we made them this morning. That saves time! We'll taste both tea flavors later, to see if they're equally delicious. Tip: instead of mango, you can use almost any other fruit..
How to make Mango Bubble Tea
Place the mango and juice in the pan.
Bring the mixture to the boil.
Add the tea and remove it from the heat.
Cover the pan and let the tea cool.
Meanwhile squeeze the lime.
Remove the bags from the cold tea.
Pour the mango mixture into the blender.
Blend the mixture into a smooth drink.
Pour in the lime juice and blend.
Fetch the all ready made tapioca pearls.
If your mango tea is to thick you can make it thinner by adding some water
Put 2 tablespoons of tapioca pearls into each glass.
Pour the mango tea on top and add a small mint twig.
Add ice cubes to taste and enjoy!