Mango Boba Tea Recipe – Easy Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Mango Boba Tea Recipe – Easy Indian Summer Drink

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the Indian summer heat. And honestly? This Mango Boba Tea is my absolute go-to. I first made this last year when my niece came to visit, and it was an instant hit! It’s sweet, fruity, and that little chewy pop from the boba pearls just makes everything better. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Mango Boba Tea is seriously the best of both worlds. It takes the classic Taiwanese bubble tea and gives it a delicious Indian twist with the king of fruits – mango! It’s surprisingly easy to make at home, and totally customizable to your liking. Plus, it’s a fun drink to make with friends and family.

Ingredients

Here’s what you’ll need to whip up this delightful drink:

• ½ cup boba pearls (approximately 75g)
• 4 cups water (950ml) – for boiling boba
• 1 tablespoon sugar (12g) – for the tea
• 1 cup water (240ml) – for the tea
• ½ heaped teaspoon tea powder (approximately 2.5g) – I prefer Assam!
• 2 small mangoes (about 300g total) – Alphonso is divine, but Kesar works beautifully too.
• 2 tablespoons sugar (24g) – for the mango puree
• ¾ cup milk (180ml) – I usually use full-fat for extra creaminess.

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tapioca Pearls: You’ll find different sizes of boba pearls. The smaller ones are easier to drink, but the larger ones have a more satisfying chew. Black tapioca pearls are traditional, but you can find coloured ones too!
• Tea Powder: I’m a big fan of Assam tea for its strong flavour, which really stands up to the mango. Darjeeling is a lighter option if you prefer a more delicate tea flavour. You can even experiment with a masala chai blend for a spicy kick!
• Mango Varieties: If you can get your hands on Alphonso mangoes, do it. They’re incredibly fragrant and sweet. Kesar mangoes are a fantastic alternative, and even Tommy Atkins will work in a pinch, though you might need to add a little extra sugar.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, mixing!).

1. First, let’s get those boba pearls going. Boil 4 cups of water in a saucepan. Once boiling, add the boba pearls and cook for about 20 minutes, stirring occasionally to prevent sticking.
2. Once cooked, the pearls should be chewy with a slightly translucent centre. Drain them immediately and transfer them to a bowl of ice water. This stops the cooking process and keeps them nice and chewy.
3. Now for the tea! In a separate saucepan, boil 1 cup of water. Add the tea powder and sugar, and let it steep for 5 minutes to make a strong decoction. Strain the tea and set it aside to cool.
4. Time for the mango magic! Peel and chop the mangoes. Add them to a blender along with 2 tablespoons of sugar and ¾ cup of milk. Blend until smooth and creamy. If it’s too thick, add a splash more milk.
5. Finally, the fun part – assembly! In a tall glass, layer the cooked boba pearls, the cooled tea decoction, a handful of ice cubes, and the mango mixture. Give it a good mix and enjoy!

Expert Tips

A few little things I’ve learned along the way…

• Don’t overcook the boba pearls! They’ll become mushy.
• Cooling the tea completely before assembling the drink prevents the ice from melting too quickly.
• Taste the mango puree and adjust the sugar to your liking. Mangoes vary in sweetness!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Simply swap the dairy milk for your favourite plant-based milk – almond, soy, or oat milk all work beautifully.
• Sugar Level Adjustments: Feel free to reduce or increase the sugar in both the tea and the mango puree to suit your taste. I sometimes use honey instead of sugar for a different flavour profile.
• Spice Level – Cardamom Infusion: My grandmother always added a pinch of cardamom powder to her mango drinks. Try infusing the tea with a crushed cardamom pod for a lovely aromatic twist.
• Festival Adaptation – Mango Lassi Boba for Teej/Raksha Bandhan: For a festive touch, blend a little yogurt into the mango puree to create a Mango Lassi Boba – perfect for celebrations like Teej or Raksha Bandhan!

Serving Suggestions

This Mango Boba Tea is best served immediately. Garnish with a slice of mango or a sprig of mint for extra flair. It’s the perfect drink for a hot afternoon, a picnic, or a fun get-together with friends.

Storage Instructions

Honestly, this drink is best enjoyed fresh. However, you can store the mango puree in an airtight container in the refrigerator for up to 24 hours. The cooked boba pearls are also best used immediately, but can be stored in a sugar syrup in the fridge for a day – they might lose a little of their chewiness though.

FAQs

Got questions? I’ve got answers!

• How do I prevent the boba pearls from sticking together? The ice water bath is key! Make sure they’re fully submerged. Adding a little sugar to the water also helps.
• Can I use frozen mangoes for this recipe? Absolutely! Just make sure to thaw them completely and drain off any excess liquid before blending.
• What type of tea powder works best for this drink? Assam is my favourite for its strong flavour, but Darjeeling or even a masala chai blend will work well.
• How long can I store the mango puree? Up to 24 hours in an airtight container in the refrigerator.
• Can I make this recipe ahead of time? You can cook the boba pearls and make the mango puree ahead of time, but assemble the drink just before serving for the best texture and flavour.