Kapow, Mango & Coconut Bubble Tea

INGREDIENTS

Mango boba balls:

METHOD

1. Soak 2 Kapow Tea Temples in 3/4 cup of water in the fridge, overnight. If you don't want to wait overnight, steep the tea bags in 3/4 cup of hot water and wait until cool to use.

Making the boba

1. Using either fresh or frozen mango, mash the flesh until you have about 1/2 cup worth of mash mango.
2. Add 1 Tbsp tapioca flour at a time (8 in total) to the mango, mixing through each Tbsp until well combined.
3. Flour your hands and a clean bench surface with tapioca flour, and scoop the mango mix onto the bench. Gently knead the mango dough until less sticky, continuing to flour your hands as needed.
4. Divide the dough into 2 and roll each into long, thin logs. Cut the logs into boba size pieces (1-2cm). Using your hands, roll each piece into balls and place into a clean bowl. Sprinkle a little more tapioca flour over the top and give the bowl a gentle shake to carefully coat all of the balls.

Cooking the boba

1. In a large pot, bring 4 cups of water to a boil. 
2. Once boiling, add the boba balls and stir continuously until they float to the top.
3. Turn down the heat to medium and cook for 15 minutes. After 15 minutes, remove from the heat, but let the boba sit in the water for a further 15 minutes.
4. Strain the water and add the boba back to the pot with 2 Tbsp brown sugar and let sit for a further 15 minutes. It's worth the wait!

Assembling your bubble tea

1. Remove the tea bags from your tea brew and add the liquid to a shaker cup with 1/4 cup coconut cream and a handful of ice cubes. Pop the lid on and give it a good shake!
2. Divide the mango boba between two glasses. Add some ice over the top, before pouring over your shaken coconut tea.
3. Ideally use a wide straw to drink and enjoy!

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Recipe by Mikaela Nelson @fluentinveg