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Why You’ll Love This Mango Sticky Rice Smoothie
This mango smoothie recipe takes the beloved Thai mango sticky rice and turns it into a rich, flavorful drink! Frozen mango chunks deliver that vibrant mango flavor and help keep the drink thick and cold, while coconut milk, rice milk, and tapioca pearls give it richness and texture. The best flavor combination. It’s been trending on TikTok since the Down to Earth juice bar popularized it, and I knew I had to make my own version.
While I never tried the original, my love for mango sticky rice inspired this easy at-home recipe. Based on their ingredient list, I’ve added my own touches, and it turns out absolutely perfect (in my opinion!)
I love making this alongside other tropical favorites like my 3-Ingredient Mango Nice Cream for a double dose of sunshine in a glass. And try my Vegan Shamrock Shake for another creamy, plant-based treat. Plus, all of these recipes are easy to customize – skip the collagen for a fully vegan drink, or add probiotics for an extra nutritional boost.
Ingredients You’ll Need
If you enjoy ripe mango, creamy coconut, and chewy tapioca pearls, this mango shake recipe delivers the perfect blend of sweet, creamy, and salty notes.
- Tapioca pearls: These small, chewy pearls are a popular addition to Asian drinks and desserts, adding delightful texture to your smoothie. I used these pearls.
- Frozen mango chunks: They deliver that vibrant tropical mango flavor and help keep the smoothie thick and cold.
- Rice milk: A light, naturally sweet base that keeps the drink dairy-free.
- Grass-fed collagen powder: Optional, but it adds a nutritional boost. (Use code GREATGRANDMA10 for 10% off.)
- Sea salt: A pinch enhances all the sweet, fruity flavors.
- Condensed sweetened coconut milk: Adds sweetness and richness, mimicking the flavor of the traditional Thai dessert.
- Coconut milk (from a can): Gives the drink a rich, creamy body.
For substitutions, you can swap rice milk for almond or oat milk, or use coconut cream for an even richer coconut flavor. Collagen can be omitted, and probiotics can be added by blending a capsule into the mango mixture.
How to Make This Mango Sticky Rice Smoothie
Step 1: Cook tapioca pearls according to the package instructions, then drain and rinse under cold water to prevent sticking. Set aside.
Step 2: In a blender, combine frozen mango chunks, rice milk, collagen, 1 tablespoon condensed sweetened coconut milk, and sea salt. Blend until smooth.
Step 3: In a serving glass, add cooked tapioca pearls (you may not use all of them) and drizzle in coconut milk. Spread the remaining tablespoon of condensed coconut milk along the inside of the glass using the back of a spoon.
Step 4: Pour in the blended mango mixture, stir, and enjoy immediately.
Tips for Perfect Tapioca Pearls
- Cook until just chewy: Overcooking will make them mushy; undercooking will leave a hard center.
- Rinse in cold water: This stops the cooking process and keeps them from sticking together.
- Use immediately: Tapioca pearls are best fresh, but you can freeze extras in a resealable bag. Reboil straight from frozen for about 5 minutes until chewy again.
Recipe FAQs
Yes, you can blend the mango base ahead, but store the tapioca pearls separately to keep their texture fresh.
No, but coconut milk adds that classic Thai mango dessert flavor. You can use any creamy plant-based milk for a lighter result.
Sticky rice is made from glutinous rice, often served with mango in the classic dessert. Tapioca pearls are made from cassava starch and are common in bubble tea.
Yes. Skip the collagen and ensure all ingredients are plant-based for a rice dessert smoothie.
This creamy coconut milk smoothie base pairs beautifully with chewy tapioca pearls, making every sip a treat. If you want to warm up, try my Persimmon Latte for a cozy fruit-forward drink.
More Ways to Enjoy Mango
Recipe
Easy Mango Tanghulu Recipe (Chinese Candied Fruit)
30 Minutes or Less
Grilled Mexican Chili Lime Mango (Paleo, Whole30, Vegan)
Easy Mango Sticky Rice Smoothie (TikTok Inspired)
Video
Ingredients
- 1/4 cup tapioca pearls
- 1¼ cup frozen mango chunks
- 1 cup rice milk
- 1 scoop grass-fed collagen, OPTIONAL (Use code GREATGRANDMA10 for 10% off)
- 1 pinch sea salt
- 2 tbsp condensed sweetened coconut milk, divided
- 2 tbsp coconut milk, from a can
Instructions
- Cook tapioca pearls according to packaged instructions, then drain and run under cold water to prevent from sticking. I used these pearls and ended up boiling them for 10 minutes, then removing from heat and covering for 5 minutes before draining. Set aside.1/4 cup tapioca pearls
- Add mango chunks, rice milk, collagen, 1 tbsp condensed sweetened coconut milk, and sea salt in a blender. Blend until smooth.1¼ cup frozen mango chunks, 1 cup rice milk, 1 scoop grass-fed collagen, 1 pinch sea salt
- In a serving glass, add cooked sago (you might not use all of it) then top with coconut milk. Spread the remaining tablespoon of sweetened condensed coconut milk along the inside of the glass using the back of a spoon.2 tbsp coconut milk
- Pour in the pureed mango mixture. Stir, and enjoy!
Notes
- Cook until just chewy: Overcooking will make them mushy; undercooking will leave a hard center.
- Rinse in cold water: This stops the cooking process and keeps them from sticking together.
- Use immediately: Tapioca pearls are best fresh, but you can freeze extras in a resealable bag. Reboil straight from frozen for about 5 minutes until chewy again
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
