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Tea: Mango and Green Bubble Tea

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"I love the chewy texture of tapioca, so of course I am into bubble tea (also known as boba). I always find comfort in the almost gluey sweetness of the tapioca balls, and I love them even more when they are part of a drink that is so thick you can eat it with a spoon, almost like an ice cream sundae. If you like, you can purée other fruits to make the base of this drink—strawberries and raspberries are both great. Mango will always be my favorite, however, because it reminds me of the wonderful sweet Indian yogurt drink called lassi. Fresh and frozen mango both work here. This recipe makes about 1 ½ quarts of the tea base. You can cut the ingredient amounts in half if you want to make a smaller batch."

List of Ingredients

â—¦ 2 green tea bags
â—¦ ½ cup large tapioca pearls, rinsed
â—¦ 2 cups chopped fresh very ripe mango
â—¦ Juice of 1 medium lemon
â—¦ 1 cup whole milk
â—¦ 1 tablespoon honey


Recipe

In a small saucepan, bring 1 cup of water to a boil and add the tea bags. Remove the pan from the heat and let the tea steep for 2 minutes. Then discard the tea bags and set the tea aside to cool completely.

In a large sauté pan, cover the tapioca pearls with cool water and stir until the float to the surface. Bring to a simmer over low heat and cook, stirring from time to time to make sure they don't stick to the pan, until they are gluey-looking, 5 to 8 minutes. Remove the pan from the heat, cover the pan, and let the tapioca sit for 15 minutes. Then remove the cover, drain the tapioca in a colander, and rinse it under cool water. Transfer the drained tapioca to a medium bowl and set it aside.

In a blender, combine the mango, lemon juice, milk, and honey, and purée until completely smooth. Blend in the cooled tea and refrigerate for at least 30 minutes to chill or up to 4 hours.

Spoon the tapioca into tall glasses and then fill the glasses with the mango mixture. Serve the bubble tea with large straws and long-handled spoons for scooping up the tapioca.

Makes 2 or 3 bubble teas