Recipe: Ube Mango Jelly Boba

...with a dash of Tajín Clásico

“Ah, too sweet!” My face winced from the teeth-clattering sugar high from the Mango Jelly drink in my hand. “What would make this better?” I pondered as I waited for the ice to melt outside the boba tea shop. 

Texture, flavor, and complexity. A balance between tart and creamy. Different sized tapioca pearls and jellies for visual texture and mouthfeel. Smooth, creamy coconut milk tea – not too sweet. Color! Pops of stained glass mango pieces peeking through swirling purple ube milk. 

A refreshing drinkable dessert I can sip through a straw AND eat with a spoon. I scribbled the idea onto a scrap of paper and closed my eyes to taste the flavors in my imagination. It needs something to accent the creamy ube coconut milk and sweet mangoes. I reach into my pantry for the bottle of Tajín Clásico, a Mexican spicy chili lime salt to give my concoction that final chef’s kiss. 

🎥 Watch me make recipe this with Ginger and Carrot Productions 

Neysa and Tabari are two food-obsessed creatives who own Ginger and Carrot , a heart-centered creative agency that serves the food and beverage, and hospitality industries. They recently moved to Los Angeles from Atlanta. Hit them up for any food photography and video content needs.

“We moved into our place in Venice because there’s a bomb taco stand down the street.”

A dreamy purple colorway that matches Puffco Proxy Bloom 🤩

Ube Mango Jelly Boba Recipe