Sweet and juicy Mango gives this refreshing iced tea a tropical twist. It certainly doesn’t fail to spread summer and sunshine-y flair.
In our last few weeks in Southeast Asia I ate mango every day!
I just knew how much I was going to miss this juicy, sweet fruit, so I made sure to enjoy it as much as possible while I could. Every time we went out I picked up at least a couple of mangoes from the street vendors – the riper the better!
I also tried hard to think of another way to use mangoes other than just eating them fresh (not that there is anything wrong with that).
Unfortunately, I couldn’t find fresh mint leaves so an adaption of my mojito mocktail wasn’t an option. Finally I came up with the idea to flavour iced tea with mango.
Most recipes I saw online use mango nectar to make iced tea. I didn’t like this for 2 reasons
1. I wanted to make use of the abundance of amazing fresh mangoes and
2. I wanted to have absolute control over the sweetness of the iced tea.
So started by pureeing the flesh of one mango.
- There is a recipe video for Chicken Mango Salsa in the BlogHer TV player in the sidebar today. In the video Hilah shows how she is cutting mango and it is the exact same way I do it now after learning this method from a lady in Thailand -
Then I mixed the puree with fairly strong, brewed black tea. I found a ratio of 1 part mango puree to 2 parts brewed tea to be ideal.
I gave approximate volume amounts in the recipe but obviously the amount of puree you get, will depend on the size of mango you use. So if you have different amounts than the recipe, you’ll know to add twice as much tea as mango puree. (You can also make the puree from frozen mango, just let the chunks thaw first).
The mango I used was super ripe and sweet, so I actually had no need to add any sweetener. If you like it sweeter, you can add honey, sugar or other sweetener to the finished tea.
Sweet and juicy Mango gives this refreshing iced tea a tropical twist. It certainly doesn’t fail to spread summer and sunshine-y flair.
Ingredients
- 1 cup mango puree from frozen or fresh ripe mango
- 2 cups boiling water
- 2-3 bags black tea (amount depends on variety, read label)
- honey or sweetener to taste
Directions
- If you are using frozen mango chunks, let them thaw at room temperature for 1/2 hour. A fresh ripe mango has to be peeled and cut into chunks.
- Puree mango chunks in a blender or food processor.
- Pour boiling water over the black tea bags and steep covered for 5 minutes.
- Remove bags and add the mango puree to the black tea (should be about 2 parts tea to 1 part puree).
- Cover the tea and refrigerate until cool (about 1/2 hour).
- Strain the tea through a sieve or cheese cloth. Squeeze out as much tea from the mango remains as possible.
- Sweeten to taste. Serve with ice.
What are some of your favorite drinks made with fresh fruit?
Any fruity version of this Mojito Mocktail is always a winner in my books. This one is made with strawberries but I have also had papaya and passion fruit versions.
