Tra Xoai Dua (Mango Coconut Jasmine Green Tea)

Method

1. Cook the mango jam: blend 176g of mango flesh until smooth. Dry mix 2g of NH pectin with part of 36g of kOBE Monk Fruit Blend. Warm the mango to hand temperature, scatter in the pectin mixture, stir well, hold a gentle simmer for exactly 2 minutes, lower the heat and add the rest of the blend with a pinch of salt, take it off the heat to cool for 5 minutes and stir in 6ml of lime juice. This makes about 200g of mango jam.
2. Cook the coconut jam the same way with 176g of blended young coconut meat, 36g of kOBE Monk Fruit Blend, 2g of NH pectin, 6ml of lime juice and a pinch of salt. This glass uses 20ml of mango jam and 10ml of coconut jam, and the rest goes into a sealed jar in the refrigerator to be used within 2 weeks.
3. Pour 120ml of jasmine green tea base into a shaker.
4. Add 20ml of mango jam, 10ml of coconut jam, the strained juice of 1 calamansi and 20ml of kOBE Monk Fruit Blend syrup.
5. Add 200g of ice cubes and shake steadily so everything combines.
6. Pour into a glass, top up with ice and add the topping to finish.

Tips

• Without NH pectin, a little xanthan gum works, and the jam thickens as it cools with stirring.
• If the coconut jam is too thick, stir in a little warm water so it blends into the tea easily.
• Squeeze the calamansi and strain out the seeds before it goes into the shaker, so the tea does not turn bitter.
• About 5 seconds of shaking is enough, since longer shaking melts the ice and thins the tea.
• Use the jasmine green tea base the same day, as it loses its floral note overnight.