Strawberry Mango Boba Smoothie Recipe
Frozen strawberries and fresh, ripe mango pureed with coconut milk, vanilla extract, a dash of salt and a bit of agave nectar. Pour smoothie mixture over delicious, chewy tapioca pearls for a fun, fruity and filling treat!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Breakfast, Dessert, Drinks, Snack
Cuisine: Asian
Keyword: Boba, Boba Smoothies, Bubble Tea Smoothie, Tapioca Pearls
Servings: 2 Smoothies
Calories: 164kcal
- 1 large mango *diced *see note below
- 15 medium size frozen strawberries *see note below
- 2 teaspoons agave nectar *see note below
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 cup unsweetened coconut milk *or milk of choice
- ½ cup cooked boba pearls
Recipe notes:
Mango: use a super ripe (soft) mango for extra sweetness! Can't find a soft mango? Simply buy a tougher one and let it sit on the countertop for a few days to ripen. If you don't want to wait, check the frozen food section for a bag of diced mango.
Frozen strawberries: add a few more for a thicker smoothie. You can also add a few ice cubes to thicken.
Agave: or sub maple syrup. Honey will also work (if not making vegan).
Cook tapioca pearls according to instructions on packaging. Drizzle cooked boba in a bit of agave, maple syrup or honey (if desired). I actually prefer mine unsweetened!
Dice fresh mango and transfer pieces to blender.
Add frozen strawberries, vanilla, salt, a dash of agave and coconut milk to blender.
Puree for 30-60 seconds, until smooth. (*Tip: add a few more strawberries or ice cubes if you want a thicker smoothie).
Add a quarter cup of cooked boba to the bottom of your glass and cover with smoothie mixture.
Add a jumbo straw and enjoy!
Serving: 1 Smoothie (all values are approximate). | Sugar: 20.3g | Fiber: 3.8g | Calories: 164kcal | Fat: 2.8g | Protein: 1.2g | Carbohydrates: 35g