Hibiscus Rose Tea with Mango and Honey Boba

Whew! It’s been a long time since a post has gone up, huh? Since I started this blog, I’ve tried really hard to post very regularly, but life has made me go MIA for a bit. You probably didn’t even notice. 😉

Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.

I’m coming off a weekend of face stuffing and nail biting. A trip to Austin is to blame for the stuffed face. The nails? Dub Nation. The game literally just ended (as I’m writing this), and my adrenaline is still pumping. I’m thinking I need one of these boba drinks and a big scoop of ice cream to calm myself down. 😛 Go Warriors!!! We Believe.

Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.

But back to the boba. Boba (or pearl) drinks have been one of my favorite after dinner or mid-day treats for as long as I can remember. This drink in particular has become one of my favorite warm weather refreshers/snacks. If you follow me on Instagram, you know that I’ve made this several times in the past couple months. What you didn’t see is that every time I make it, I drink it all day, sometimes a couple days in a row until all the boba is gone.

Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.

 

The mango and boba make it substantial enough to be a snack, especially if you pack in the boba (this recipe makes plenty, so feel free to do so if that’s your thing, too!). I’m in love with the tart hibiscus combined with the sweet mango and boba. Add in the crisp, floral, rose petals and I’m pretty much in drink heaven.

Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.

Plus, the colors are so bright, I can’t help but think of summer, even though this “Spring” weather is holding on for dear life here in the Bay Area. I don’t remember ever having more than a few weeks of Spring weather, but this year we’ve gotten a whole season. I guess this is the way most of the country works? #spoiledCaliforniagirl

Give me a bright pink drink with sweet mango and boba, and I’m a happy snowman.

Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.
Tart hibiscus tea with hints of aromatic rose paired with sweet mango and honey boba for the perfect summer refresher.

4.5 from 2 reviews
Hibiscus Rose Tea with Mango and Honey Boba
 
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 2 cups boba*
  • ¼ cup honey
  • ½ cup brown sugar
  • 3 Tbs dried hibiscus flowers
  • 1-2 mangoes
  • 1-2 fresh roses*
Instructions
Prep:
  1. Bring ½ cup of water to a boil. Add the brown sugar and stir until dissolved. Remove from heat and set aside.
  2. Bring at least 10 cups of water to a boil in a medium/large stock pot. Add the boba and stir.
  3. Once the boba float, lower the heat to a simmer, cover and cook the boba for 10 minutes.
  4. After 10 minutes, turn off the heat and leave the boba in the hot water for 10-15 minutes.
  5. Thoroughly drain the boba and rinse in warm water if desired.
  6. Transfer boba to a bowl and add honey and enough of the brown sugar syrup to cover. Let sit for at least half an hour, preferably longer.
  7. Add the dried hibiscus flowers to 5 cups of just boiled water. Let steep for 5 minutes.
  8. Strain the hibiscus flowers from the tea and allow to cool.
  9. Slice through the mango as close to the seed as you can, creating two halves.
  10. Hold one mango half in one hand and use a dull knife (like a butter knife) to make vertical slices in the flesh, down to the skin, about half a centimeter apart. Repeat, making horizontal slices.
  11. Use a spoon to scoop the sliced flesh away from the skin and into a bowl.
  12. Gently pluck the rose petals from the stem and rinse in cool water.
  13. Chiffonade rose petals (Stack several petals on top of each other and roll like a cigar. Start at the end of the roll and gently and thinly slice the petals using a very sharp knife.)
Assemble the drinks:
  1. Add 2-3 tablespoons of cooked, soaked boba to a glass.
  2. Top with 2 tablespoons mango.
  3. Top with ice.
  4. Pour the hibiscus tea over the ice and top with the rose petals.
  5. Add a wide straw or spoon, and enjoy!
Notes
Boba: I used the brown boba that claims to be ready in 5 minutes, and these directions are tailored to that type. Adjust the cooking times if you use a different type.
Roses: I recommend using roses from your yard because they haven't been sprayed with any pesticides. I can't vouch for those sold in stores...

Are you a boba drinker? Or maybe you call it pearls? 😉

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What I’ve been eating lately: 

Get fancy with porcini mushroom fresh pasta made with almond flour.These no-bake cookies are deliciously buttery and sandy. Grain free, gluten free and refined sugar free, they'd make an awesome protein-filled snack!The subtle sweetness of purple yam enhances the creamy, dreamy texture of this panna cotta.

 

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3 Comments

  1. this sounds so delicious!
    Tianna recently posted…Green Beauty Shop | Aurora BeautyMy Profile

    • Thanks! I’ve been pretty obsessed with it myself. Such a great mix of tart and sweet!

  2. My husband loves hibiscus tea so I may need to see how he would like this.
    Valerie recently posted…Raspberry Chocolate Celebration Cake (GF, DF)My Profile

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