Mango Coconut Jin Xuan Slush
Mango Coconut Slush with Jin Xuan Tea is a tropical frozen drink built around mango, coconut, and a light tea base. The golden slush, the mango jam on the cup wall, and the layered toppings give it a clear visual identity, which makes it a good fit for summer, tropical, or frozen-drink sections of a menu.
The recipe uses mango flavor jam for the main fruit note and sweetness, coconut milk for a softer, rounder body, and Milky Mist Jin Xuan tea base to keep a light tea aroma behind the mango and coconut. Cane sugar syrup adjusts the sweetness so the drink holds its flavor as the ice melts — more body than a plain water-based mango frozen drink.
The look is led by the golden slush, with mango jam streaked on the inside wall and whipped cream piped on top, finished with coconut flakes and diced mango. A clear cup shows off the slush texture and the jam detail, which works well for menu photos, counter display, and seasonal launches.
For cafés, boba shops, and dessert bars, this drink runs on ingredients you likely already stock — mango jam, coconut milk, a tea base, and whipped cream. Once the shop fixes the tea, jam, coconut milk, sugar, ice, and blend time, baristas can keep the sweetness and slush texture consistent, and use the same build to extend other mango coconut slush or coconut slush variations.
Ingredients
Milky Mist Jin Xuan Tea Base — 100 ml
Mango Flavor Jam — 2 scoops
Coconut Milk — 60 ml
Cane Sugar Syrup — 20 ml
Whipping Cream — as needed
Ice — 1.5 cups
Garnish:
Mango Flavor Jam — 1 scoop (rim drip)
Coconut Flakes — as needed
Diced Mango — as needed
🍹Directions
Load the slushy ingredients
In a blender cup, add the Jin Xuan tea base, mango jam, coconut milk, cane sugar syrup, and ice.
Blend the slushy base
Blend on high until smooth and even, into a velvety mango coconut Jin Xuan slush.
Drizzle the jam wall
Coat the inside wall of the serving cup with 1 scoop of mango jam for a visual drip effect.
Pour into the cup
Pour the slush into the cup to about 80% full.
Layer the whipped cream
Pipe whipped cream on top for a rich, velvety finish.
Garnish and serve
Top the whipped cream with crisp coconut flakes and sweet diced mango, then serve.
🏷 Tips
Fix the ice weight and blend time. Convert the 1.5 cups of ice to a set weight and use a standard blend time, so the slush doesn’t come out too thin or too firm and stays consistent from batch to batch.
Add ingredients in a set order. Liquids first (tea base, coconut milk, cane sugar syrup), then the mango jam and ice — the liquids help everything move in the blender and reduce clumping at the bottom.
Standardize the rim jam. The jam on the cup wall affects both the look and the sweetness, so use a fixed scoop and a set drip area so each cup matches the menu photo.
Set the whipped cream height and garnish amount. Add an SOP photo marking the cream height, the number of mango cubes, and the coconut flake coverage so staff can match it.
Re-test the ice on your own equipment. Blender power and cup size change the texture, so test the ice weight and blend time on your actual machine before launch.
