Yuzu-Mango Fusion Cocktail with Matcha and Coconut-Basil Foam - photo 1
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Yuzu-Mango Fusion Cocktail with Matcha and Coconut-Basil Foam

Vegan Drinks Fusion cuisine 45 min Medium 10 wyświetleń ~40.99 PLN - (0)
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Description

A refreshing, seasonal fusion drink that combines tropical mango with a Japanese touch of matcha and an aromatic hint of basil. The base of creamy mango puree and yuzu juice gives an intense, golden color, matcha introduces a contrasting light green stripe, and the light, fluffy foam made from coconut cream and aquafaba adds elegance and delicate sweetness. Perfect as an eye-catching non-alcoholic aperitif, dessert cocktail, or party drink – it draws attention with its layers of colors and decorative drops of green basil oil. Serve chilled in clear glasses, garnished with edible flowers or mango chips for added texture.

Ingredients Used

Ingredients (14)

Servings:
4
  • Mango pulp 400 g
  • Yuzu juice (or a mixture of lemon and orange juice 1:1) 120 ml
  • Matcha (powder) 5 g
  • Agave syrup 60 g
  • Coconut water 200 ml
  • Lime juice 40 ml
  • Coconut cream (full-fat) 200 g
  • Fresh basil 0.5 pęczek
  • Rapeseed oil 50 g
  • Ice cubes 400 g
  • Sea salt 1 g
  • Aquafaba (chickpea water) 60 ml
  • ✨ Opcjonalne
  • Dried mango chips - optional 20 g
  • Edible flowers 5 g
💰 Szacowany koszt dania: ~40.99 PLN (10.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Mango base

1

Prepare the mango flesh: wash the fruit. Place the mango on a cutting board, and with a sharp knife, cut off two "halves" along the pit (the so-called cheeks). Then, holding each half with the skin side down, score the flesh in a grid pattern down to the skin and scoop out the cubes with a spoon. Cut larger pieces near the pit. Place 400 g of mango flesh in a blender.

Ingredients: Mango pulp
Use a sharp knife and a stable cutting board. If the mango is very soft, work gently to avoid crushing too much juice. You can use frozen mango pulp, in which case let it thaw slightly (5–10 minutes).
2

Add 120 ml of yuzu juice, 200 ml of coconut water, 40 ml of lime juice, and 60 g of agave syrup along with a pinch of salt (1 g) to the blender with the mango. Blend on high speed for 45–60 seconds until the mixture is silky smooth and uniform. Check the consistency: it should be liquid but thicker than juice — if it’s too thick, add 15–30 ml of coconut water and blend again.

Ingredients: Mango pulp, Yuzu juice (or a mixture of lemon and orange juice 1:1), Coconut water, Lime juice, Agave syrup, Sea salt
Use a countertop blender or an immersion blender with a tall container. If you want a very smooth texture, strain the puree through a fine sieve. Do not dilute it too much — the base should be creamy enough to hold the layers later.

Matcha

3

Prepare the matcha paste: sift 5 g of matcha through a fine sieve into a small bowl to remove clumps. Heat 50 ml of water to about 70°C (it should be hot but not boiling). Pour the water into the matcha and whisk vigorously with a bamboo whisk (chasen), a small whisk, or a teaspoon for 30–45 seconds until the mixture becomes light green and slightly frothy. Let it cool to room temperature (3–5 minutes).

Ingredients: Matcha (powder)
Use a sieve to avoid lumps. If you don't have a thermometer, wait 30–40 seconds after boiling the water. Water that is too hot will make the matcha bitter.

Basil oil

4

Prepare basil oil: blanch 15 g of basil leaves in boiling water for 5 seconds (immerse in boiling water and immediately remove), then shock in a bowl of ice water for 20 seconds. Dry the leaves very thoroughly on a paper towel or by spinning in a salad spinner. In a blender, blend the dried basil with 50 g of rapeseed oil for 30–45 seconds until smooth. Strain through a fine sieve or coffee filter to obtain a clear, green oil. Set aside to cool.

Ingredients: Fresh basil, Rapeseed oil
Blanching helps to preserve the intense color of the basil. Use a high-power blender. If the oil is too green and bitter, it means it has been blended for too long — blend briefly and cool.

Coconut-Basil Foam

5

Chill the mixing bowl (or a large metal bowl) and the whisk attachments in the freezer for 10 minutes. Pour 60 g of aquafaba into the bowl and whip with a mixer on high speed for 2–4 minutes until soft peaks form (the mixture will be pearly and slightly shiny). Then, while continuing to whip on medium speed, gradually add 200 g of coconut cream in portions of 30–40 g until the mixture thickens and holds soft peaks (another 3–4 minutes). Gently fold in 5 g of finely chopped basil (from the reserved leaves) and a teaspoon of agave syrup from the prepared amount, mixing lightly with a spatula.

Ingredients: Aquafaba (chickpea water), Coconut cream (full-fat), Fresh basil, Agave syrup
Aquafaba requires a bit longer whipping than egg whites. If you don't have a mixer, use a manual whisk, but be prepared for an extended time (8–12 minutes). The foam should be stable and creamy, not liquid.

Assembly and decoration

6

Prepare the glasses: use transparent, tall glasses; fill each one halfway with ice (about 100 g of ice per glass). Shake the mango base if it has settled, and pour it evenly into the glasses (about 150–160 g of base per glass). Then take the cooled matcha paste and slowly pour 12–15 ml of matcha along the edge of the glass, using a spoon held backwards (the spoon touches the wall of the glass, pour the matcha along its back), which will create a thin green stripe in the mango layer. On top, spoon or pipe 40–50 g of coconut foam onto each serving, spreading it evenly. Finally, drizzle drops (3–4 drops each) of basil oil to create contrasting green spots. Optionally, decorate with edible flowers or mango chips.

Ingredients: Ice cubes, Mango pulp, Matcha (powder), Rapeseed oil, Edible flowers, Dried mango chips - optional
To create an impressive matcha layer, use a spoon and pour slowly; do not stir immediately. If the matcha sinks too quickly, you can gently dilute it with a teaspoon of water first. The foam is best applied just before serving, while it is still fluffy.
7

Serving: serve immediately after preparation, garnished with an additional sprig of fresh basil or lime zest. For a theatrical effect, you can gently stir with a straw before serving to create a spiral of matcha in the mango.

Ingredients: Fresh basil, Mango pulp
The drink tastes best right away — the foam will maintain its structure for about 15–20 minutes in a cool place. Remember that the fine layers will start to mix after a while, so serve quickly.

Fun Fact

💡

Matcha has been used in tea ceremonies in Japan since the 16th century; combining it with tropical mango is a modern fusion of flavors that brings together umami and sweetness in one glass.

Best for

przyjęcie letnie bezalkoholowy aperitif brunch koktajlowe przyjęcie

Tips

🍽️ Serving

Serve in tall, clear glasses to showcase the contrast of colors. Serve with a thick straw and a small spoon for occasional stirring. If you want an alcoholic version, add 30 ml of light rum or sake to the mango base before pouring into the glasses.

🥡 Storage

Mango base can be stored in an airtight container in the refrigerator for up to 24 hours. For longer storage, refresh with lime juice. The foam is best prepared just before serving; chilled foam can be stored in the refrigerator for up to 6 hours, but it will lose some volume. Store basil oil in the refrigerator for up to 3 days (warm to room temperature before use).

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