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.
Tip
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.
Tip
If fresh mango is not available, you can use 2 cups (500 mL) canned mango purée.
Healthy hit
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.
Mango Iced Tea with Coconut Ice Cubes
Ingredients
- 14 oz (398 mL) can coconut milk, regular or full fat
- 1/2 cup (125 mL) tiny fresh mint leaves
- 4 cups (1 L) mint tea
- 1 Tbsp (15 mL) raw sugar
- 2 large mangoes, peeled, pits removed, and diced (or see tip)
- 1/2 tsp (2 mL) ground cardamom
- Fresh mint leaves, for garnish
Nutrition
Per serving:
- calories141
- protein1g
- fat11g
- saturated fat10g
- trans fat0g
- carbohydrates12g
- sugars1g
- fibre1g
- sodium11mg
Directions
01
In small bowl, drain canned coconut milk and whisk to blend. Stir in very small mint leaves and pour into ice cube tray. Freeze.
02
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, purée until smooth. Alternatively, stir in canned mango purée and cardamom and whirl until smooth. Refrigerate until chilled.
03
To serve, pour chilled mango tea into tall glasses and add mint-laced coconut ice cube. Top with mint garnish and serve.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
