Mango Boba Smoothie Recipe

This creamy Mango Boba Smoothie with oat milk is rich, luscious, and packed with chewy boba pearls. Easy, refreshing, and better homemade!

Course Beverage

Cuisine American, Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 402kcal

In a medium pot, bring 4 cups of water to a rolling boil.
Add the tapioca pearls and stir them in and let them cook uncovered for 15 minutes on medium heat, stirring occasionally.
Turn off the heat, cover the pot, and let the pearls sit in the hot water for another 15 minutes until they become soft and chewy.
Rinse the cooked boba under cold water. Then mix them with 2 tablespoon of honey and let them sit for another 5 minutes. And set aside.
In a blender, combine frozen mango, fresh mango, oat milk, honey, and ice. Blend until smooth and creamy.
Spoon the sweetened tapioca pearls into the bottom of two glasses.
Gently pour the mango smoothie over the pearls.
Serve with a wide boba straw and drink immediately for the best texture.

Use barista-style oat milk for a rich, creamy texture. For a different flavor, substitute it with condensed milk, half-and-half, or coconut milk.
After cooking, soak the boba pearls in honey(brown sugar or maple syrup) to enhance their chewy texture and prevent sticking.
You can customize the smoothie by adding banana, pineapple, strawberries, or papaya for extra flavor. Avocado makes it creamier, while orange adds a refreshing twist.
Storage & Reheating: This smoothie is best enjoyed fresh within 3 hours. If storing, remove the boba and refrigerate the smoothie for up to 2 days or freeze for up to 2 months. Reblend if separated.