Strawberry Rosewater Smoothie with Mango Star Boba
Strawberry Rosewater Smoothie with Mango Star Boba
Ingredients
For the Mango Star Boba
- 1 cup mango puree, fresh or frozen, thawed
- 1 1/2 cups tapioca starch, plus more for dusting
- 2 tablespoons granulated sugar
- 1/4 cup water, plus more for boiling
For the Strawberry Rosewater Smoothie
- 3 cups strawberries, fresh or frozen, hulled
- 1 cup plain yogurt, Greek or regular
- 1 1/2 cups milk, dairy or non-dairy
- 1/4 cup honey, or maple syrup, adjust to taste
- 1 teaspoon rosewater, or to taste
- 1/2 teaspoon vanilla extract
- 1 cup ice, if using fresh strawberries
For Garnish (Optional)
- 4 fresh mint sprigs
- 1 teaspoon edible rose petals, as needed
Instructions
- 1
Prepare the Mango Star Boba: In a medium bowl, combine the mango puree, 1 1/2 cups tapioca starch, and 2 tablespoons granulated sugar. Mix well until a shaggy dough forms. Gradually add 1/4 cup water, kneading until a smooth, pliable dough is achieved. If too sticky, add a little more tapioca starch; if too dry, add a tiny bit more water.
⏱️ 8 min
- 2
Shape the Boba: Lightly dust a clean surface with tapioca starch. Roll out the mango dough to about 1/8-inch thickness. Using small star-shaped cookie cutters (about 1/2 to 3/4 inch), cut out the boba stars. Gather and re-roll scraps until all dough is used. Place the shaped boba on a parchment-lined tray, ensuring they don't stick together.
⏱️ 7 min
- 3
Cook the Boba: Bring a medium pot of water to a rolling boil. Carefully add the mango boba stars to the boiling water. Stir gently to prevent sticking. Once the boba float to the surface, continue to boil for another 3-5 minutes, or until they are translucent and chewy. Using a slotted spoon, transfer the cooked boba to a bowl of ice water to cool and prevent sticking. Once cooled, drain and set aside.
⏱️ 10 min
- 4
Prepare the Smoothie: In a high-speed blender, combine the strawberries, plain yogurt, milk, honey (or maple syrup), rosewater, vanilla extract, and ice (if using fresh strawberries). Blend until completely smooth and creamy. Taste and adjust sweetness or rosewater to your preference.
⏱️ 5 min
- 5
Assemble and Serve: Divide the cooked mango boba equally among 4 serving glasses. Pour the strawberry rosewater smoothie over the boba. Garnish each glass with a fresh mint sprig and a sprinkle of edible rose petals, if desired. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Rosewater Smoothie with Mango Star Boba
Ingredients
For the Mango Star Boba
- 1 cup mango puree, fresh or frozen, thawed
- 1 1/2 cups tapioca starch, plus more for dusting
- 2 tablespoons granulated sugar
- 1/4 cup water, plus more for boiling
For the Strawberry Rosewater Smoothie
- 3 cups strawberries, fresh or frozen, hulled
- 1 cup plain yogurt, Greek or regular
- 1 1/2 cups milk, dairy or non-dairy
- 1/4 cup honey, or maple syrup, adjust to taste
- 1 teaspoon rosewater, or to taste
- 1/2 teaspoon vanilla extract
- 1 cup ice, if using fresh strawberries
For Garnish (Optional)
- 4 fresh mint sprigs
- 1 teaspoon edible rose petals, as needed
Instructions
- 1
Prepare the Mango Star Boba: In a medium bowl, combine the mango puree, 1 1/2 cups tapioca starch, and 2 tablespoons granulated sugar. Mix well until a shaggy dough forms. Gradually add 1/4 cup water, kneading until a smooth, pliable dough is achieved. If too sticky, add a little more tapioca starch; if too dry, add a tiny bit more water.
⏱️ 8 min - 2
Shape the Boba: Lightly dust a clean surface with tapioca starch. Roll out the mango dough to about 1/8-inch thickness. Using small star-shaped cookie cutters (about 1/2 to 3/4 inch), cut out the boba stars. Gather and re-roll scraps until all dough is used. Place the shaped boba on a parchment-lined tray, ensuring they don't stick together.
⏱️ 7 min - 3
Cook the Boba: Bring a medium pot of water to a rolling boil. Carefully add the mango boba stars to the boiling water. Stir gently to prevent sticking. Once the boba float to the surface, continue to boil for another 3-5 minutes, or until they are translucent and chewy. Using a slotted spoon, transfer the cooked boba to a bowl of ice water to cool and prevent sticking. Once cooled, drain and set aside.
⏱️ 10 min - 4
Prepare the Smoothie: In a high-speed blender, combine the strawberries, plain yogurt, milk, honey (or maple syrup), rosewater, vanilla extract, and ice (if using fresh strawberries). Blend until completely smooth and creamy. Taste and adjust sweetness or rosewater to your preference.
⏱️ 5 min - 5
Assemble and Serve: Divide the cooked mango boba equally among 4 serving glasses. Pour the strawberry rosewater smoothie over the boba. Garnish each glass with a fresh mint sprig and a sprinkle of edible rose petals, if desired. Serve immediately and enjoy!
⏱️ 5 min