Beverage Independence Day 2025 Recipes: Prepare The Tricolour Drink, Coconut And Mango Matcha To Celebrate The Day
Celebrate Independence Day with the vibrant Coconut and Mango Matcha, a tricolour-inspired drink blending matcha, coconut, and mango to symbolise India’s unity, diversity, and festive spirit.
(By: Chef Parth Gupta)
This Independence Day, celebrate the spirit of freedom with a drink that captures the essence of India’s diversity and vibrance, the Coconut and Mango Matcha. Just like our nation, this beverage is a harmonious blend of different elements, each contributing its own unique strength to create something truly beautiful.
The bright, earthy green of matcha reflects growth, renewal, and our connection to nature, a nod to the lush landscapes of India. Coconut, with its creamy, coastal sweetness, represents our tropical shores and the warmth of our hospitality. Mango, our national fruit, brings a burst of golden sunshine, symbolising joy, prosperity, and the rich cultural heritage we share. Together, they form a tricolour-inspired drink that is as meaningful as it is delicious.
The preparation is almost ceremonial; matcha is gently whisked into a smooth froth, much like the careful weaving of our nation’s fabric through unity and respect. Coconut milk and mango puree are blended to perfection, embodying the idea that when different flavours, textures, and traditions meet, the result is harmony. When layered or swirled, the drink reflects the colours of nature and festivity, a refreshing metaphor for the diversity that makes India unique.
Beyond its symbolic beauty, the Coconut and Mango Matcha is a wholesome treat, vegan, gluten-free, and naturally sweetened. It offers sustained energy from matcha’s gentle caffeine, nourishing fats from coconut, and rich antioxidants and the sweetness from the delicious mango, making it a perfect Independence Day recipe and pick-me-up for the mindful celebration.
This August 15th, raise a glass of Coconut and Mango Matcha and toast to freedom, unity, and the colourful spirit of India. In every sip, taste the richness of our heritage and the promise of a bright, flavourful future.
Parth Gupta is the founder of Bloom Cafe and Cakery
Ingredients
- 150 Gram For Mango Compote (bottom layer): Ripe Mango, diced
- 20 Gram Sugar
- 10 Milliliter Water
- A few drops lemon juice (optional, to balance sweetness)
- 100 Milliliter For Coconut Layer (middle): Coconut Milk
- 50 Milliliter Chilled Water (to thin slightly)
- 15 Gram Sugar or Syrup (Optional)
- 1 Teaspoon For Matcha Layer (top): Matcha Powder
- 50 Milliliter Hot Water At 75–80°C
- 5 Gram Honey or syrup (Optional)
Cooking Instructions
Make the Mango Compote: In a small saucepan, combine diced mango, sugar, and water.
Cook over medium heat, stirring occasionally, until the mango softens and forms a chunky compote (5–7 min).
Lightly mash with a fork, but keep some texture.
Stir in lemon juice if desired, then cool completely.
Prepare the Coconut Layer: In a small jug, mix coconut milk with chilled water to create a pourable consistency.
Sweeten if desired. Keep in the fridge until assembly—cold layers help maintain separation.
Whisk the Matcha: In a matcha bowl, sift the matcha powder to remove lumps.
Add hot water (75–80°C) and whisk in a zigzag (W or M motion) until frothy and smooth.
Sweeten lightly if you want a dessert-style drink.
Assemble the Layers: Bottom layer—Spoon cooled mango compote into the base of a tall glass.
Middle layer—Slowly pour in the chilled coconut milk over the back of a spoon to keep layers distinct.
Top layer—Gently pour the whisked matcha on top of the coconut layer, again using the back of a spoon for a clean separation.
Serve: Serve immediately with a wide straw or long spoon so the drinker can stir just before sipping.
Pro tip for clean layers: Make sure each layer is at a different density/temperature. mango compote thick and cool, coconut milk cold, and matcha freshly whisked and light.
Avoid shaking; pour gently.
Summary
Independence Day 2025 Recipes: Prepare The Tricolour Drink, Coconut And Mango Matcha To Celebrate The Day
Celebrate Independence Day with the vibrant Coconut and Mango Matcha, a tricolour-inspired drink blending matcha, coconut, and mango to symbolise India’s unity, diversity, and festive spirit.
Ingredients
- 150 Gram For Mango Compote (bottom layer): Ripe Mango, diced
- 20 Gram Sugar
- 10 Milliliter Water
- A few drops lemon juice (optional, to balance sweetness)
- 100 Milliliter For Coconut Layer (middle): Coconut Milk
- 50 Milliliter Chilled Water (to thin slightly)
- 15 Gram Sugar or Syrup (Optional)
- 1 Teaspoon For Matcha Layer (top): Matcha Powder
- 50 Milliliter Hot Water At 75–80°C
- 5 Gram Honey or syrup (Optional)
Main Procedure
Make the Mango Compote: In a small saucepan, combine diced mango, sugar, and water.
Cook over medium heat, stirring occasionally, until the mango softens and forms a chunky compote (5–7 min).
Lightly mash with a fork, but keep some texture.
Stir in lemon juice if desired, then cool completely.
Prepare the Coconut Layer: In a small jug, mix coconut milk with chilled water to create a pourable consistency.
Sweeten if desired. Keep in the fridge until assembly—cold layers help maintain separation.
Whisk the Matcha: In a matcha bowl, sift the matcha powder to remove lumps.
Add hot water (75–80°C) and whisk in a zigzag (W or M motion) until frothy and smooth.
Sweeten lightly if you want a dessert-style drink.
Assemble the Layers: Bottom layer—Spoon cooled mango compote into the base of a tall glass.
Middle layer—Slowly pour in the chilled coconut milk over the back of a spoon to keep layers distinct.
Top layer—Gently pour the whisked matcha on top of the coconut layer, again using the back of a spoon for a clean separation.
Serve: Serve immediately with a wide straw or long spoon so the drinker can stir just before sipping.
Pro tip for clean layers: Make sure each layer is at a different density/temperature. mango compote thick and cool, coconut milk cold, and matcha freshly whisked and light.
Avoid shaking; pour gently.
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