Four Seasons Spring Mango Blast Smoothie (700ml Commercial Formula)
Ingredient List • Spring tea infusion for all seasons: 120ml (boil with 85℃ water for 6 minutes, strain, cool and refrigerate) • Mango puree: 65g • Fructose: 15–22ml (adjust according to the natural sweetness of the mango) • Ice cubes: 220g • Mango burst beads: 40g (at the bottom of the cup) • Cheese milk topping: 40–50g (on top)
Production steps: 1. Place 40g of mango burst beads at the bottom of the serving cup. Optional: Add a small amount of mango puree to create a decorative border on the cup wall, enhancing the visual effect. 2. Add 120ml of Sichuan Spring tea soup + 65g of mango puree + fruit sugar + 220g of ice cubes to the ice cream machine. Blend for about 40 seconds until a smooth ice cream is formed. 3. Pour the blended ice cream into the cup, leaving a 2cm space at the liquid surface. 4. Slowly drizzle the cheese cream topping along the cup wall. You can also decorate with slices of mango fruit.
