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Kratom in Mango and Peach Yoghurt Recipe

July 10, 2013
Kratom in Mango and Peach Yoghurt

Kratom in Mango and Peach Yoghurt


  • Kratom (powdered, very fine)
  • 1 to 2 cups of yoghurt
  • 1 fresh mango
  • 1 fresh peach
  • 1 tsp sugar
  • Maple syrup or honey
  • Distilled water


  1. Take the mango and peach and peel both of them.  After they are peeled, chop the fleshy parts of both into small cubes and transfer those to a saucepan over heat.
  2. Add the sugar to the mango and peach cubes.
  3. Add a quarter of a cup of distilled water to the saucepan and turn up the heat to medium until it boils.
  4. Once the mixture has begun to boil, lower the heat so that it becomes a simmer.
  5. Allow the mixture to simmer for about 5 minutes.
  6. Remove the saucepan from heat and take a fork to the cubes to mash them into a puree.  Then, run the results through a mesh sieve for a finer puree.
  7. Put the results in a small jar and refrigerate them until they cool.
  8. Take the yoghurt and spoon the puree into it, tasting as you go along.  You can add as much or as little of the puree as you like to add to the flavour of the yoghurt.
  9. Take one dose’s worth of kratom powder and add it to the yoghurt-fruit puree mixture.  Make sure that you mix it well.
  10. This is optional: if you think the taste could benefit from some more sweetener, add as much maple syrup or honey as you like to the yoghurt.
  11. Enjoy the kratom yoghurt.

This is a good way of getting kratom down in its powdered form, as the yoghurt does a great deal for the taste. The yoghurt’s distinctive sourness, when combined with the flavours of the fruit puree, make for a great mask for the kratom’s bitterness, and help to get it down.  Onset of effects may take a little while, but this is largely dependent on the amount of yoghurt you use for the recipe.  Using less yoghurt would mean that you digest the kratom more quickly, leading to a faster onset of effects.


From → Kratom

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