A close friend of mine absolutely loves this boba shop in downtown San Mateo. Whenever we’re out, a sweet treat is mandatory, and it’s 99% of the time from Sweet Moment.
Even during long dress rehearsals for school choir, a box of popcorn chicken and Super Mango Peach Tea is a priority order.
A true tried and tested drink, the Super Mango Peach Tea is no joke. It’s refreshing, fruity, and, no surprise, incredibly sweet.
With both mango and peach, I find it easier, and it mimics the flavor better, to use peach green tea with the mango flavor from fresh mango and syrup.
Some people don’t know the difference between green and yellow mangoes. However, growing up Filipino, I know the difference very well.
Green mangoes are underripe, crunchy, and are often eaten savory in salads or pickled – specifically, I remember being forced to try it with bagoong, also known as shrimp paste.
Now, yellow mangoes are the dessert mangoes. They’re sweet and a lot softer in texture. They’re the kinds of mangoes my grandma would cut into diamond shapes and pop out of the skin, eating them cold from the fridge and biting into them like popsicles.
Now that you know the reason why the types of mangoes matter, we can get to recreating the drink.
Since green tea is much lighter in flavor than black tea, I like to use 2 bags, especially to balance the sweetness of the mango syrup. However, you can use just 1 bag of tea if you aren’t bothered by sweetness, or reduce it as well.
I know my friend would definitely choose the second option because I don’t think I’ve ever seen her order a boba drink with less than 100% sweetness.
I’ve also tried two different peach teas for the recipe: Bigelow and Tazo. Both are easily accessible at your local grocery store; for me, I found them at Safeway.
In a heat-safe measuring container or in a pot on the stove, add the tea to boiling water and steep according to the packaging. Once it’s done brewing, remove the tea bags and set aside to cool.
If you are using frozen mangoes, add them to the tea. This will help the tea cool and the mangoes soften so that you can drink it through the straw.
Once the tea is cool, we can assemble the drink. If you are using fresh yellow mangoes, add them to the bottom of your cup along with the three tablespoons of syrup.
Next, fill the cup with as much ice as you would like. Personally, I fill the cup all the way because I’m impatient when it comes to letting the tea cool down.
Finally, pour the peach green tea into the cup and give everything a good stir to ensure the syrup doesn’t settle to the bottom. I recommend using boba straws so that you can sip the bits of mango.
This fruity tea is packed with mango flavor and holds a special place in my heart because my friend introduced it to me. I hope you can give it a try and experience one of my favorite downtown San Mateo treats.
