I eyed a big can of mango pulp and decided I'd make a fusion of mango lassi and bubble tea. It was SO GOOD. I only got a terrible picture of it because my phone was nearly dead and had to be plugged in while I took the photo, so I had to take the picture in a weird place at a weird angle. Do not let this terrible image dissuade you - it is SO worth making!
1 cup quick-cooking boba pearls (these are the tapioca-based black 'bubbles' - you can get them in Asian markets or online)
1 TBS sugar
1.25 cups sweetened mango pulp (you can get this in Indian markets or online)
1.5 cup of coconut milk-based vanilla yogurt
Boil the boba until cooked, drain, then add the sugar and enough cold water to cover them. Let that cool down.
Mix the mango pulp and yogurt with crushed ice. A blender would produce better, thicker results, but Aaron was sleeping and I didn't want to wake him by running the lovely but loud Vitamix, so I just stirred in some crushed ice after stirring the heck out of the mango and yogurt mix. I didn't measure the ice, so you'll have to get it to where it's nice and thick and cold. Place 1/3 of the bubbles in each glass, then add 1/3 of the mango mixture. Serve with giant bubble-friendly straws.
I promise, it is delicious!
Nutrition (per 1/3 of recipe):
Fat: 3 g
Carbs: 47 g
Fiber: 2.3 g
Sugars: 18.5 g
Protein: .5 g
Vitamin A: 7%
Vitamin C: 5%