Serves 6 to 8.
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.
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, purée until smooth. Alternatively, stir in canned mango purée 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.
This recipe is part of the Thirsty? collection.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.