Jasmine Green Tea Mango Smoothie

Black Sugar Popping Boba + Aiyu Jelly + Mango Dices + Cheese Foam (700ml)

Raw Material Formula (Commercial 700ml serving)

① Jasmine Green Tea Infusion (Prepare in advance)

Jasmine green tea leaves: 12g Hot water: 500ml Brew at 85℃ for 8 minutes, strain tea and cool for later use.

② Smoothie Base

Chilled jasmine green tea infusion: 120ml Mango puree: 65g Fructose:18–28g (adjust sweetness according to mango puree sweetness) Ice cubes: 280g

③ Cup Base & Toppings & Foam

Black sugar popping boba:30g Aiyu jelly:30g (cut into small cubes) Mango dices:30g (drain canned syrup) Original cheese foam:50g

Production Steps

1. Cup base preparation: Put black sugar popping boba, cubed aiyu jelly and drained mango dices at the bottom of serving cup, set aside.
2. Pour chilled jasmine green tea infusion, mango puree, fructose and ice cubes into blender.
3. Blend on smoothie mode for 25–35s until thick and silky. Do not over-blend.
4. Pour the smoothie into cup to 80% full.
5. Slowly pour original cheese foam on top to form a 1cm layer.
6. Finished.