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A fruity mango milk tea recipe that is the perfect bubble tea drink for summer. Made with mango juice, green tea, milk, simple syrup and boba. Easy to make, just as good as a bubble tea store version, and so much cheaper than buying it from the store.

A large yellow mango milk tea on a white marble board, with a spoonful of boba in front and a vase with purple flowers behind.

What does mango bubble tea taste like?

Fruit flavored milk teas, such as this strawberry milk tea or blueberry milk tea are the best bubble tea flavors for summer. This mango one is no exception.

It’s just the right amount of creamy, with a fresh green tea base and bright, bold mango flavor. Served with ice for an extra chilled drink on a hot summer day.

Ingredients:

Mango Juice: Use pure mango nectar if you are able to find it. Or, if you have a juicer, you could even juice your own mangoes for the freshest juice. Avoid artificially sweetened juices and those that have mango mixed with other fruit flavors. These juices tend to be overly sugary and don’t have the most authentic mango flavor.
Green Tea: Use your favorite type of green tea. You can also use loose leaf tea if you prefer.
Milk: Use regular 2% milk. If you want to make this drink vegan or dairy free, substitute the milk for almond milk, oat milk or coconut milk depending on the flavor combo you prefer.
Black Tapioca Pearls: Use quick cooking tapioca pearls as these will save a lot of time when cooking them. If you can’t find quick cooking ones, follow the instructions on the bag for how to cook them.
Sugar: Granulated sugar is for making the simple syrup to sweeten the tea. You can use brown sugar instead. It will slightly change the flavor, but will still taste delicious with the mango.

Mango bubble tea with a metal boba straw, purple flower on the rim, next to a small white creamer.

Expert Tips:

Use bubble tea straws. Regular straws are not wide enough to drink boba through. You can buy special bubble tea straws online that are meant for drinking milk tea with.
Make the tea in advance, except for the boba. If you want to make this milk tea in advance, you can make all the other parts, and even mix them together and store them in the fridge except the boba. Cook the boba only when you are ready to drink your tea. Cooked boba don’t last very long before they get hard.
Make extra simple syrup. If you think you’ll make this drink often, make a large batch of simple syrup and store the leftovers in an airtight jar in the fridge. Use a 1:1 ratio of sugar to water, so 1 cup of sugar and 1 cup of water, for example. This syrup can last for several weeks and making it in advance will save you time later on.
Stir the boba in simple syrup right away. Don’t skip this step. Stirring the cooked boba pearls in a small amount of the simple syrup mixture coats the boba and prevents them from sticking together in a large clump.
Use popping boba. If you want to use fruity popping boba instead, this is a great milk tea flavor to do it with. Use mango popping boba, or any another fruit flavor.

Yellow-orange milk tea with boba on a white marble board, with a spoon of boba, beige napkin in the background.

Other bubble tea recipes you will love:

Mango Milk Tea

★★★★★

5 from 2 reviews

Author: Alejandra | The Littlest Crumb
Total Time: 1 hour 25 minutes
Yield: 1 milk tea 1x
Diet: Vegetarian

Print Recipe

Description

This fruity mango milk tea recipe that is the perfect bubble tea drink for summer!

Ingredients

Scale

1 green tea bag
¾ cup mango nectar
½ cup milk
⅛ cup quick cooking black tapioca pearls
2 tbsp granulated sugar
2 tbsp water
Handful of ice

Instructions

Make the green tea: Steep the green tea bag in ¾ cup of boiling water for 5-10 minutes. Remove the tea bag and let the tea cool to room temperature. Then put the tea in the fridge and let it chill for at least an hour.
Make the simple syrup: Heat 2 tablespoon granulated sugar and 2 tablespoon water on a small saucepan over medium heat. Stir occasionally until the sugar is completely dissolved. Once dissolved, remove the pan from the heat and let the syrup cool to room temperature.
Make the boba: Bring a small pot of water to a boil over high heat. Once boiling, add the black tapioca pearls. At first, they will sink, and then they should rise and float after 15-20 seconds. Slightly reduce the heat to maintain a simmer and continue to simmer for 5-10 minutes. Remove the pot from the heat and strain out the boba. Run the boba under cold water for about a minute until they come to room temperature. Immediately stir the boba into 1- 2 teaspoon of the simple syrup mixture. This should be just enough to coat the boba.
Put the milk tea together: Stir the chilled green tea, mango juice and milk together. Add in the cooked boba, simple syrup and a handful of ice. Enjoy!

Notes

Use fresh mango nectar. Fresh, pure mango nectar will taste the best. Try to avoid artificial mango juices, or juices mixed with other flavors.
Use quick cooking boba. Look for boba that say “quick cooking” on the package. If you are not using quick cooking boba, cook them according to the instructions on the package.
Make the boba fresh. Boba pearls don’t last long once they are cooked. You can make the rest of the tea in advance, but only cook the boba once you are ready to drink your tea.
Stir the boba into the syrup right away. This will prevent the cooked boba from sticking together in a clump.
Vegan Option: Replace the milk with almond milk, oat milk or coconut milk. Adjust the amount to your taste.

Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Category: Bubble tea
Method: Stirred
Cuisine: Taiwanese

Nutrition

Serving Size: 1 milk tea
Calories: 323
Sugar: 55g
Sodium: 74mg
Fat: 2.5g
Saturated Fat: 1.5g
Unsaturated Fat: 0.8g
Trans Fat: 0g
Carbohydrates: 73g
Fiber: 0.8g
Protein: 4.5g
Cholesterol: 10mg

Keywords: mango, bubble tea, Mike tea, boba