Strawberry Mango Cold Brew Recipe

Make the cold brew concentrate

Combine 1 cup coarsely ground coffee and 4 cups cold filtered water in a jar or pitcher. Stir to fully saturate the grounds. Cover and steep in the refrigerator or at room temperature for 12–18 hours (12 hours for a lighter brew, 18 hours for stronger).

After steeping, strain the coffee through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press gently to extract the liquid, then discard the grounds.

Dilute the cold brew concentrate to taste. For this recipe, use a 1:1 dilution: mix 1 part concentrate with 1 part cold water (adjust if you prefer stronger or weaker). Chill the diluted cold brew.

Stir in 2 tablespoons simple syrup (or sweetener of choice) into the chilled cold brew. Taste and adjust sweetness if desired.

Fill two serving glasses with ice (about 1 cup ice per glass). Divide the prepared sweetened cold brew between the glasses, leaving space on top for the cold foam (about 1–1.5 inches).

Prepare the fruit purée

Place 1 cup hulled strawberries and 1/2 cup diced mango in a blender or food processor. Add 1/2 teaspoon lemon juice to brighten the flavor. Purée until completely smooth. If the purée is very thick, add 1–2 teaspoons cold water or milk to reach a sauce-like consistency.

Optional: For a smoother foam with fewer seeds, pass the purée through a fine mesh sieve, pressing with a spatula to remove seeds and fibers. Discard solids.

Make the cold foam

In a chilled mixing bowl or the pitcher of an electric milk frother, combine 1/2 cup cold heavy cream, 1/2 cup chilled milk, 1 tablespoon powdered sugar, and 1/4 teaspoon vanilla extract. Whisk or froth until medium-stiff peaks form (a thick, velvety texture that holds shape but still pours slowly). If using an electric handheld frother or milk frother, froth for 20–40 seconds until desired texture.

Fold 2–3 tablespoons (or to taste) of the strawberry-mango purée into the whipped cold foam until streaked and evenly flavored. Reserve the remaining purée for drizzling or adjusting sweetness/tartness.

Taste the foam and adjust sweetness with up to 1 additional tablespoon powdered sugar or a splash of simple syrup if desired.

Spoon or gently pour the strawberry mango cold foam over each glass of prepared cold brew, dividing evenly. The foam should sit on top, creating a layered look.

Top each glass with a thin slice of strawberry and a small mango piece. Optionally drizzle a teaspoon of the reserved purée over the foam for color and extra fruit flavor.

Serve immediately with a straw or long spoon so the drink can be stirred to combine the foam with the cold brew as desired.