A colorful drink is a combination of two culinary trends in recent years. On the one hand matcha – ceremonial green tea, which not only the stars love, but also dietitians and specialists in healthy nutrition. On the other mango – hailed “king of fruit”, valued for juiciness, delicious taste and enormity of vitamins. Together they form a perfect duo and A drink full of health -promoting properties. This is great support for the body, especially in the summer, when it needs to be irrigated and cooled.
Matcha is powdered Japanese green teawhich appears in many forms – as capsules, drink syrups or instant mixture. In the kitchen, especially for preparing healthy cocktails, a pure -form, i.e. powder, is used.
The tea contains L-teanine. The amino acid has a relaxing effect and reduces stress, while not causing drowsiness. Thanks to the presence of caffeine, it has the opposite impact. Although it calms down, at the same time It improves concentration, memory and well -being and adds energy. All because caffeine in Matcha releases more slowly than in coffee. Therefore, it also provides mind efficiency and nerve relief.
Its deep green color is due to strong antioxidants. . They are primarily catechins that inhibit the aging process of the body, support the cardiovascular system (including lowering too high cholesterol and making blood vessels elastic)regulate blood sugar and accelerate metabolism (help to lose weight). Regular consumption of matcha can contribute to detox (removal of harmful substances), improving liver work and strengthening the immune system.
The other ingredients used to prepare the drink are not without significance. Milk makes the drink a pleasant, creamy consistency, but also a filling character. Mango, in turn, is not only a sweet taste, but also a source of vitamin C, beta-carotene and dietary fiber. The fruit improves digestion, has anti -inflammatory and strengthens immunity.
The recipe for mango matcha is very simple. Only a few ingredients are needed: good quality matcha, mousse of mature mango and milk (cow or vegetable). You can prepare a classic version – cream, velvet and ideal for slowly drinking. You can also focus on the frozen version – with ice cubes, which will work as a stimulating alternative to frappe.
Ingredients:
- coping teaspoon of matcha,
- 50 ml of hot (not boiling) water,
- 100 ml of milk (cow or vegetable, e.g. almond or oat),
- 100 ml of mango mousse (preferably fresh – without sugar, from mixed fruit),
- possibly 3-4 ice cubes,
- possibly honey to taste.
Method of performance:
Sift the matcha through a strainer to a small bowl (to get rid of lumps). Pour hot water (about 80 degrees) and mix well until a uniform consistency is obtained (you can even use a whisk or a milk frother).
Place the mango mousse in the higher glass on the bottom. In the frozen version – now add ice cubes, in the classical version – go straight to the next step. Then carefully add the milk (you can make a teaspoon to make layers form).
Finally – also slowly and after a teaspoon – pour in matcha, creating a layering. However, nothing will happen if individual products mix with each other. To sweeten the drink, you can add half a teaspoon of honey (it’s best to do it at the beginning, adding a little to mango mousse and stirring).
Matcha from Mango is a healthy snack and a perfect, light replacement for afternoon coffee.
Source: NowowoPuje.pl, TashasArtisanfoods.com
