At a glance: Maté Mangoyave is a sun-drenched infusion of green yerba mate, mango, pineapple, guava and lemon peel. Brewing guide: 100°C, 5 to 10 min, 14 to 17 g/L. Best enjoyed in the morning and throughout the day.
Maté Mangoyave is a vibrant, flavour-forward creation that brings together the lively, vegetal character of yerba mate and the lush generosity of tropical fruits. In the cup, ripe mango, velvety guava and juicy pineapple play beautifully against a bright, tonic green base, lifted by a hint of lemon peel.
This sun-filled infusion is made for those seeking a different kind of energy boost, far from coffee but without sacrificing bold, expressive aroma. Browse our organic mate range to keep exploring this remarkable South American plant.
The Aromatic Profile of Maté Mangoyave
The moment you open the pouch, an exotic fragrance unfolds: mango leads, lush and sun-warmed, followed by a trail of soft, faintly musky guava. Pineapple brings its juicy freshness, while strips of lemon peel cut through with a bright, zesty edge.
Visually, the blend is a pleasure in itself: finely cut green mate leaves, glints of golden fruit pieces and vivid flame-orange marigold petals. A composition that sets the scene for a luminous, expressive cup.
Top, Heart and Base Notes
On the top, lemon and pineapple open with a fresh, almost sparkling attack. That first impression wakes the palate immediately, conjuring the feeling of a sun-soaked holiday.
At the heart, mango takes centre stage. Lush, round, almost creamy, it unfolds in a long, fruity caress that gradually deepens with guava: more complex, lightly floral.
At the base, green mate anchors the whole blend. Its vegetal, herbaceous, faintly woody note balances the sweetness of the fruits and keeps the cup from ever feeling heavy. Marigold petals, subtle on the palate, extend the roundness and add nuance to the finish.
The Ingredients Behind This Blend
- Green yerba mate: the tonic, vegetal backbone of this cup, naturally rich in caffeine and full of character.
- Mango: the central note, lush and sun-ripened, bringing roundness and aromatic generosity.
- Pineapple: a juicy, tangy touch that lifts the whole blend and keeps any sweetness from feeling one-dimensional.
- Lemon peel: bright and zesty, it sharpens the profile and carries the freshness all the way through the finish.
- Marigold flowers: a burst of orange colour, adding a subtle floral delicacy to the brew.
- Natural flavouring: extends and supports the guava dimension, weaving alongside the real fruit pieces.
You might also enjoy our pomegranate and redcurrant mate if you lean towards sharper, more tangy fruit profiles, or our blood orange mate for a more pronounced citrus variation.
How to Brew Maté Mangoyave
Brewing makes all the difference. For this fruity blend, we recommend a simple, precise approach that brings out the full aromatic range without any harsh bitterness.
Brewing Parameters
- Water temperature: 100°C, just off the boil
- Steeping time: 5 to 10 minutes, depending on the strength you prefer
- Dosage: 14 to 17 grams per litre, roughly one tablespoon for a 250 ml cup
- Filtering: wide-mesh tea filter or a teapot with a removable infuser
Steep for 5 minutes for a fruit-forward, mellow cup, ideal mid-morning. Extend to 10 minutes if you want a more pronounced tonic effect: the green mate base will release more caffeine and deeper vegetal notes.
The Traditional Gourd and Bombilla Method
For an authentic experience, this mate can be prepared in a traditional gourd (calabash) with a bombilla. Fill the gourd two-thirds with leaves, tilt it to one side, add a little lukewarm water to moisten the base, then pour water at around 75-80°C in small, successive amounts.
This South American method yields a progressive, round, almost creamy infusion where each sip reveals a different facet of the blend. To learn more about this fascinating plant, visit our guide to mate.
Hot and Iced Variations
Served hot, this blend is best enjoyed neat, without sugar, to fully appreciate the freshness of the mango. A few fresh mint leaves make a lovely complement to the exotic character.
For an iced version, brew a concentrated infusion (20 g/L, 8 minutes), allow to cool, then serve over ice with a slice of lime. A natural, original summer refresher, far removed from anything in a can.
The Benefits of Mate
Yerba mate has been traditionally consumed across South America for its gentle stimulating properties. Its natural caffeine content makes it an interesting alternative to coffee, with an energy release that is often described as smoother and more gradual.
The EFSA has reviewed caffeine intake and notes that moderate consumption (up to 400 mg per day for a healthy adult) supports increased alertness and improved concentration. A cup of mate contributes a reasonable amount, generally well tolerated.
Mate also contains polyphenolic compounds studied for their antioxidant activity, as highlighted in scientific literature available on PubMed. These compounds contribute to protecting cells against oxidative stress when consumed as part of a balanced diet.
For general guidance on caffeine intake and associated precautions (pregnancy, individual sensitivity, evening consumption), the recommendations of ANSES provide a clear reference. Like any caffeinated beverage, mate is best enjoyed in moderation, and ideally before 4 pm.
To go further on this South American plant, read our guide to mate and the origins of green mate. Try our Maté Mangoyave for a natural, fruit-forward energy lift any time of day.
Storage
Packed in our workshop, this mate keeps best in its resealable pouch, away from light, moisture and strong odours. An airtight metal or opaque glass caddy stored in a dry cupboard will preserve its aromatic freshness for 18 to 24 months.
Avoid the refrigerator, which can alter the aromas through condensation. The mate leaves and fruit pieces remain stable as long as they are protected from air; once the pouch is opened, seal it carefully after each use.
Frequently Asked Questions
What are the benefits of mango mate?
Mate provides gentle stimulation through its natural caffeine, supporting alertness according to the EFSA. It also contains antioxidant polyphenols. Mango and pineapple bring a pleasurable, softly sweet note, all best enjoyed as part of a balanced diet.
How do you prepare mango mate?
Use 14 to 17 grams of leaves per litre of water at 100°C, and steep for 5 to 10 minutes depending on the strength you prefer. You can also use the traditional gourd and bombilla method, adding water at around 75-80°C in small, successive pours.
Where can I buy mango mate?
Our Maté Mangoyave is available directly on the Thés & Traditions website, selected and packed in our workshop by Julien Huot, who runs the house. You will also find our full range of fruity and energising blends in the mate category of our online shop.
What are the different types of mate?
There is green mate (unroasted, vegetal and tonic), roasted mate (rounder, with toasty notes), and a wide variety of flavoured blends with fruit, citrus or spices. Explore our green mate to taste the pure base before venturing into the fruity blends.
Sources
- EFSA, Scientific Opinion on the safety of caffeine, recommendations on daily intake and effects on alertness.
- ANSES, guidance and fact sheets on caffeine, intake levels and sensitive populations.
- PubMed, scientific literature on the polyphenols in mate (Ilex paraguariensis) and their antioxidant activity.
