How to make Mango Milk Tea from Powder

Mango milk tea is one of the most popular fruit-flavoured milk teas on any bubble tea menu. It is bright, creamy and tropical, with the sweetness of mango balanced by the richness of Assam black tea. In this post (and the full video tutorial), I’ll show you how to make it at home or in your own shop using restaurant-grade powders and standard scoops so you get consistent results every time.

Origins of Mango Milk Tea

Fruit milk teas became popular in Taiwan as bubble tea shops experimented with flavour powders in the 1980s and 1990s. These powders were easy to store, quick to use, and guaranteed bold flavours that paired well with tapioca pearls. Mango quickly stood out as a favourite because it offered a tropical sweetness that balanced perfectly with strong black tea. Today it remains one of the best-selling fruit flavours worldwide, from Asia to the US and Europe.

Flavour Profile

• Base: Assam black tea adds depth and tannins.

• Highlight: Mango powder brings a juicy, tropical sweetness.

• Body: Creamer powder makes it smooth and full-bodied without dairy heaviness.

• Sweetness: Fructose adds a light, clean sugar note.

• Experience: Refreshing, fruity, and creamy with a gentle tea backbone.

Quick Facts

• Prep time: 10 minutes

• Steep time (tea): 10 minutes

• Serves: 1 (about 350 ml or 12 oz)

• Taste: Tropical, creamy, and lightly sweet

Ingredients

• 2 scoops (or 2 heaping Tbsp) Mango flavour powder

• 2 scoops (or 2 heaping Tbsp) Non-dairy creamer powder

• 2 pumps fructose (14 ml or 0.5 oz)

• 25 ml hot water (just under 1 oz)

• 150 ml brewed Assam black tea (5 oz)

• 5–6 large ice cubes (about 1 scoop)

• Recommended toppings: Boba/Tapioca pearls

Instructions

1. Prep the powders

   • In a shaker, add 2 scoops mango powder, 2 scoops creamer powder, and 2 pumps fructose.

2. Dissolve

   • Add 25 ml very hot water. Stir until the powders and sugar dissolve completely. This step prevents lumps.

3. Add the tea

   • Pour in 150 ml freshly brewed Assam black tea. Stir again.

   • To brew at home: steep 2 heaping Tbsp loose leaf Assam in 200 ml hot water at 85°C (185°F) for 10 minutes, then strain. You will be left with about 150 ml of concentrated tea.

4. Ice and shake

   • Add 5–6 large ice cubes to the shaker.

   • Seal and shake for 1–2 minutes until the outside of the shaker is frosty.

5. Assemble

   • Add boba pearls or your favourite toppings into a serving cup.

   • Pour the shaken mango milk tea into the cup.

   • Seal if you have a machine, or serve with a wide straw.

     
     

Pro Tips

• Use a standard scoop (15–20 ml) so your recipes are consistent.

• Non-dairy creamer is ideal for lactose-intolerant customers, but whole milk or half-and-half works too.

• Adjust sweetness by adding more or fewer pumps of fructose.

• Always dissolve powders with hot water first for the smoothest drink.

FAQs

Q: Can I skip the black tea?

A: Yes, you can make a pure mango milk drink, but tea adds depth and balance.

Q: Can I use real mango instead of powder?

A: You can, but it will taste more like a smoothie. The powder version is what most bubble tea shops use for a bright, consistent flavour.

Q: What if I do not have fructose syrup?

A: Replace with simple syrup or honey. Start with 1 Tbsp and adjust to taste.

Watch the Video

👉 Watch the full tutorial on YouTube

Related Recipes

• Thai Iced Tea – Street Food Style

• Thai Green Tea – Street Food Style

• Dirty Thai Iced Tea

Did you enjoy this recipe? Give the video a thumbs up, leave a comment about your Mango Milk Tea and subscribe to my channel for more cafe-style drinks you can make at home.