Ingredients

• Mango Puree — 50 g
• Cold Coconut Milk — 150 ml
• Green Matcha Powder — 2 g
• Cold Water — 30 ml
• Ice Cubes — 6 pcs

Matcha Prep

• Matcha Powder — 3 g
• Cold Water — 30 ml · mix with bamboo whisk

Serve In (Dine In)

• Highball Glass 10 oz · 8mm Straw

Decoration

• Half Passion Fruit 15 g · Edible Flower 1 pcs

Serve In (Takeaway)

• Branded Plastic Cup 12 oz · 8mm Straw

Preparation

1. Add 50 g mango puree into the glass.
2. Add 6 ice cubes.
3. Add 150 ml cold coconut milk.
4. Pour green matcha mix on top.
5. Garnish with half passion fruit and edible flower.