Mango Sticky Rice Smoothie Recipe (Thai-Inspired)
This mango sticky rice smoothie blends the classic Thai dessert into a creamy, drinkable treat featuring tapioca pearls, mango, and coconut milk. It's a quick, dairy-free recipe perfect for a tropical breakfast or snack.
Equipment
- Pot
- Lid
- Blender
Ingredients
Tapioca pearls
- 1/4 cup tapioca pearls
Frozen mango chunks
- 1 1/4 cup frozen mango chunks
Rice milk
- 1 cup rice milk
Grass-fed collagen (optional)
- 1 scoop grass-fed collagen
Sea salt
- 1 pinch sea salt
Condensed sweetened coconut milk
- 2 tbsp condensed sweetened coconut milk
Canned coconut milk
- 2 tbsp coconut milk (from a can)
Instructions
Cook tapioca pearls
- Boil tapioca pearls for 10 minutes, then cover and let sit off heat for 5 minutes.
- Drain, rinse under cold water, and set aside.
Blend mango base
- Blend frozen mango, rice milk, collagen (optional), condensed coconut milk (1 tbsp), and sea salt until smooth.
Assemble smoothie
- Spoon tapioca pearls into glass and pour canned coconut milk over them.
- Spread remaining condensed coconut milk inside the glass with a spoon.
- Pour mango mixture over layers and stir gently.
Notes
Rinse tapioca pearls under cold water after cooking to prevent clumping. Frozen mango gives a thicker, colder texture. Use a wide straw to enjoy the tapioca pearls. Adjust rice milk amount to achieve desired smoothie thickness. Optional collagen can add protein without affecting taste.