02/09/2026
RECIPE👇 save this for your mid day pick-me-up✨
Tropical Mango & Passionfruit Tulsi Matcha
Ingredients:
* 1 to 1.5 tsp Pukka Tulsi Lemon Matcha powder
* 60 ml fresh tropical mango (measured by volume), sliced into thin strips
* 120 ml Plenish Soya Barista drink
* 60 ml warm water (around 80°C, not boiling)
* 30 ml to 60 ml Plenish Soya Barista drink to whip
* 1tsp vanilla extract
* Pulp and seeds from ½ of a fresh passionfruit
* Enough ice to fill a tall glass
1. Whisk the matcha powder:
Boiling water scorches matcha and makes it bitter.
In a small bowl or mug, add your Pukka Tulsi Lemon Matcha powder and a tiny splash of your warm water. Whisk vigorously until a thick, clump-free paste forms. Add the remaining 60 ml of warm water and whisk in a “W” or “M” motion until the tea is frothy with tiny bubbles on top. Set aside.
2. Build the mango base:
Place your square sliced tropical mango at the bottom of a tall glass.
3. Mix the soya milk and matcha
In a separate glass, pour in the soya milk and matcha and mix together.
4. Add ice and matcha
The ice helps separate the layers. Fill the glass to the very top with ice cubes. Slowly pour the matcha mix over the ice cubes. Pouring directly onto an ice cube diffuses the flow.
5. Whip and add the cream:
Whip the Plenish Soya Barista drink into a thick whipped cream. Spoon the cream over the top of the matcha layer, creating a fluffy cloud. The rich cream will balance the tart fruit.
6. Crown with passionfruit:
Finally, scoop the fresh passionfruit pulp and seeds right into the centre of the cream.
