Mango Smoothie with Tapioca
Transport yourself to a tropical place with our Mango Smoothie with Tapioca Recipe!
Mangoes are a popular flavour when it comes to drinks, candies and other sweet treats. It’s no surprise that you can find it in bubble tea stores!
So what are the little black balls that sit at the bottom of your bubble tea drink?
Also known as “pearls” or “boba”, they’re jelly-like balls made from tapioca starch popularized by the Taiwanese drink bubble tea.
There are different kinds of tapioca including mini versions, popping bubbles and flavoured kinds. The different types of tapioca balls offered vary from bubble store to bubble tea store.
They also offer alternatives such as coconut jelly, grass jelly and pudding!
Tapioca pearls go great in mango smoothies because it gives the dessert a chewy factor.
Mango Smoothie with Tapioca Recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
- 1 cup tapioca starch
- ~ 2 tbsp tapioca starch for coating
- 6 tbsp water
- ⅓ cup brown sugar
Brown Sugar Syrup:
- 1 ⅜ cup brown sugar
- ⅓ water
- 6 mangoes
- 3 cups crushed ice
- 1 cup condensed milk
Making the Tapioca Pearls
- In a small pot, slightly heat the water on the lowest flame to avoid too much water loss. Completely dissolve the ⅓ cup of brown sugar into the water.
- Bring the mixture to a boil and add in ½ cup of the tapioca flour. Mix the flour in quickly for 6 to 7 seconds and then turn off the heat or remove the pot from the heat. Add in the remaining ½ cup of tapioca flour and again quickly mix until it becomes a smooth paste.
- Sprinkle 2 tablespoons of tapioca starch on your work surface. Transfer the smooth paste from the pot to your work surface and knead it into a dough.
Note: It may be sticky at first but continue kneading until it becomes smooth. Make sure to do this quickly or the dough will become harder when completely cooled.
- Divide the dough into 4 portions. Wrap 3 of the portions with plastic wrap and save for later.
- Roll the fourth portion into a long log shape with a diameter of around 1.5 cm.
- Cut the log into small cubes and round each of the squares into balls.
- Grab a large plate and spread more tapioca flour onto it. Place each finished ball on the plate and coat it with enough flour to avoid sticking to other balls.
- Repeat steps 5 to 7 for the remaining 3 portions of dough.
- After finishing all the tapioca balls, sift the extra flour off. If you think this is too much tapioca pearls, you can store them in the freezer in an air-tight bag.
- In a small pot, the brown sugar with ⅓ cup of water. Bring the mixture to a boil or until there are large air bubbles forming. Add more water if the syrup seems too viscous. You can simply use store-bought brown sugar syrup too.
- Once all the sugar is dissolved, turn the heat to the lowest setting. Keep the syrup warm to keep it from hardening before the tapioca pearls are ready.
Cooking the Tapioca Pearls
- Fill a large pot with at least 6 times the volume of pearls of water. Bring to a boil then pour the tapioca pearls in.
- Let them boil to 20 to 30 minutes. Make sure to stir occasionally to prevent the pearls from sticking to the bottom of the pot or together.
- After, check the softness of the pearls. The centers should be soft enough to chew. If they are still hard, continue boiling them for another 10 minutes.
- Once soft, strain the pearls and wash them under some running cold water. When the pearls are cooled to room temperature, completely strain all the water.
- Transfer the tapioca pearls to a bowl and add the brown sugar syrup. Mix until the tapioca pearls are well coated.
Making the Mango Smoothie
- Peel the mangoes and remove the seeds. Chop into medium-sized chunks.
- Grab a blender and add the chopped mango, crushed ice and condensed milk. Blend on high until the ingredients are completely pureed.
- Scoop ¼ cup of tapioca pearls into each cup and pour the smoothie over top.
- Ready to serve! Enjoy!
Tip: Use a wide straw to drink your smoothie!