Mango That Doesn’t Separate: Stabilising Fruit Teas for Delivery
You nailed the flavour, but the cup arrives with a pale tea layer on top and a heavy mango layer at the bottom. Classic phase split. This guide turns that into Mango That Doesn’t Separat by showing you how to control pulp size, Brix, pH, and stabilisers—so your mango fruit tea lands at the customer’s door looking exactly like your photos. Why separation happens in mango fruit tea Mango bases contain pulp particles and pectins suspended in water and tea. During delivery, gravity and vibration push those particles to settle (sedimentation) while lighter tea rises (creaming). Three factors decide the outcome: Particle size: Big pulp pieces fall fast. Viscosity: Thin liquids can’t hold particles in place. Density & pH: The gap between mango base and tea, plus acid level, affects stability and taste. If you tune these, you get Mango That Doesn’t Separat —a stable, bright drink that survives a 20–40 minute courier run. The stability framework (5 dials that matter) ...