Four Seasons Spring Mango Smoothie

Mango Popping Boba + Brown Sugar Jelly Balls + Cheese Foam (700ml)

Raw Material Formula (Commercial 700ml serving)

① Four Seasons Spring Tea Infusion (Prepare in advance)

Four Seasons Spring tea leaves: 12g Hot water: 500ml Brew at 85℃ for 8 minutes, strain the tea and cool for later use.

② Smoothie Base

Chilled Four Seasons Spring tea infusion: 120ml Mango puree: 65g Fructose: 18–28g (adjust sweetness based on mango puree sweetness) Ice cubes: 280g

③ Toppings & Foam

Mango popping boba: 30g Brown sugar jelly balls: 30g Original cheese foam: 50g

Production Steps

1. Base layer: Add 30g mango popping boba and 30g brown sugar jelly balls into the serving cup, set aside.
2. Pour chilled Four Seasons Spring 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.