Homemade Popping Boba Pearls Recipe (with Video)

To make the boba pearls
1. Combine 400ml Mango Petit Nectar with the calcium alginate and xanthan gum (use a food scale to weigh the powders) and blend together.
2. In a large bowl, make the spherification bath by blending or whisking together water and sodium alginate.
3. Refrigerate both overnight.
4. The following day, make the boba pearls by using a dropper or small syringe to create small droplets and drop them inside the spherification bath.
5. Allow the drops to swim in the bath and form a gelatinous membrane -- this should take about a minute.
6. Pour water into a separate bowl.
7. Remove drops from the bath using a strainer ladle and submerge them inside the water bowl.
8. Lightly twirl them around the water using the spoon to remove any excess from the bath and strain again.
9. Pour the now clean pearls inside a medium bowl and pour 100ml of Mango Petit Nectar on top; this will keep the pearls moist.
10. Store them covered inside the refrigerator for up to 2 weeks.
To make the slushy
1. Combine Petit Nectar with 2 cups of ice inside a blender.
2. Using a spoon, serve in a glass and top with a few spoonfuls of mango boba pearls.
3. Enjoy!