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, 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.
This recipe is part of the Thirsty? collection.
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