Mango Green Tea Recipe

Steep the tea

Bring 500 ml of water just to a boil then remove from heat and let it cool for 30 seconds (target about 80–85°C). Add 2 tablespoons green tea leaves (or 2 tea bags) to a heatproof pitcher or teapot. Pour the hot water over the tea and steep for 2–3 minutes for a fresh, non-bitter flavor. Strain out leaves or remove tea bags and allow tea to cool to room temperature (about 15–20 minutes) or place in the refrigerator to chill faster (10–15 minutes).

Prepare the mango purée

Peel and dice ripe mango flesh until you have about 1 cup. In a blender or food processor, combine the mango flesh, 1 tablespoon fresh lime juice and 2 teaspoons simple syrup. Purée until completely smooth. Taste and adjust sweetness with an extra teaspoon of simple syrup if needed. If the purée is very thick, add 1–2 tablespoons cold water or chilled tea to reach a pourable consistency.

Build the drink: Fill two tall glasses with ice (about 1/2 cup ice per glass). Divide the mango purée evenly between glasses (about 1/2 cup each). Pour cooled green tea over the purée, dividing evenly (about 250 ml tea per glass). If you prefer a lighter drink, add cold water or additional chilled tea up to 100 ml per glass as desired.

Mix and finish: Gently stir each glass with a spoon or straw until the purée and tea are combined. Taste and add more simple syrup if you want it sweeter. Garnish each glass with a sprig of fresh mint and a mango slice on the rim.

Serve: Serve immediately while cold. Optionally, chill glasses beforehand for an extra-refreshing presentation.