Mango Grapefruit bubble Tea

The sliced mango flesh can be soaked in Mixue F55 fructose to extend storage time. It can be frozen before use

Step 1; Weigh 40-50g of fresh mango, 50g of Mixue mango jam, 200g of ice cubes, and 50g of water on an electronic scale using a sand ice machine. Close the lid of the sand ice machine and beat evenly. Set aside

Step 2: Take a shaker, add 50ml of pure Mixue milk, 30ml of thick coconut milk, 1 spoonful of red grapefruit granules, 5ml of Mixue sucrose, and stir evenly with a bar spoon

Take out the production cup and add 50g of sago. Then add the prepared milk (Step 2), mango nectar (Step 1), grapefruit grains, fresh mango cubes, and mint leaves for decoration.

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