Have you tried it yet? It’s a great tropical cooler treat.
Delicious mangos are a very healthy fruit to add to your green iced tea.
A cup of mango fruit can supply up to 80% of Vitamin C needs and 25% of Vitamin A needs, in addition to about 20 other vitamins and minerals.
Their use dates back at least to 4000 B. C. in India. Today different mango fruit varieties are grown in tropical countries around the world.
Choose these fruits according to when you want to eat them.
A soft one should be eaten immediately, while a firm one will continue to ripen and sweeten when stored at room temperature.
Authorities recommend that you don’t store mangos in the refrigerator.
They are ready to eat when they are soft to the touch and have a fruity aroma around the stem end.
For your mango iced tea recipe, start by making a quart of green tea, using at least 50% more leaves.
Remove the leaves and let the brewed tea cool.
Prepare one fruit by peeling and putting the pulp into a bowl, blender, or food processor. Mash or puree.
Some people prefer the whole puree, others may want to strain the puree with cheesecloth and use the mango juice alone.
Hint: you can always spoon the extra pulp on top of ice cream for dessert.
In a pitcher or your glass of ice, mix the tea and fruit/juice.
Some people like half iced tea half mango.
Others like only a spoonful of pureed fruit in their tea.
You shouldn’t have to add sweeteners if the fruit is ripe, but sweetness is always a matter of individual taste.
This will make four servings for a cool and healthy summer day.
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This page was last updated by Sharon Jones.
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