Our chilled mango tea is a bit like a mango lassi. Only rather than using yogurt, we added tea and coconut milk for a little Asian interest—beautiful flavours that can embrace any number of spices, from cinnamon or cloves to mint and cardamom. Explore and experience.
Iced coconut milk cubes can be jazzed up with any number of flavours. Instead of mint leaves, try cinnamon. Or pop a star anise into each cube before freezing.
If fresh mango is not available, you can use 2 cups (500 mL) canned mango purée.
Just the colour of mango is enough to make you feel energized. In the summer season, fresh mango might be a challenge to find. But canned puréed mango is readily available; look for pure mango with no additives.
Per serving:
In small bowl, drain canned coconut milk and whisk to blend. Stir in very small mint leaves and pour into ice cube tray. Freeze.
Brew mint tea and, while still warm, stir in sugar until dissolved. Set aside to cool. Stir in diced mango and cardamom and, with hand-held stick blender, pureu0301e until smooth. Alternatively, stir in canned mango pureu0301e and cardamom and whirl until smooth. Refrigerate until chilled.
To serve, pour chilled mango tea into tall glasses and add mint-laced coconut ice cube. Top with mint garnish and serve.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.