Mango, Basil and Jalapeño Soda

Mango, Basil and Jalapeño Soda

Mango basil and jalapeño summer drink made with Copra's sparkling coconut nectar kombucha alternative

Ingredients

Instructions

Step 1. Start by dicing your mango into small pieces, separating the basil leaves from the stem, and carefully slicing your jalapeños.
Step 2. Add coconut nectar, basil leaves, jalapeños, lime wedges, and juice to a tall glass.
Step 3. Then will the help of a spoon or muddler, smash the ingredients to release its juice.
Step 4. Add the ice to the glass, then pour Copra’s Sparkling Coconut Nectar.
Step 5. Garnish with basil leaves, jalapeños, and diced mango.

Watch the complete step-by-step video below

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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