Pineapple Tango Recipe

Heat water

Bring 500 ml water to about 80–85°C (just below boiling). If you don't have a thermometer, remove from a full boil and let sit 1 minute.

Steep

Place 2 tsp green tea leaves in a heatproof teapot or infuser. Pour 500 ml of the heated water over the leaves and steep for 2–3 minutes for a bright, slightly vegetal brew. Avoid over-steeping to prevent bitterness.

After steeping, strain the tea leaves and allow the brewed tea to cool at room temperature for 10–15 minutes, or refrigerate 10 minutes until cool. You should end up with about 450–480 ml finished tea once cooled slightly.

Blend fruits

Combine 150 g chopped pineapple and 120 g chopped mango in a blender with 15 ml fresh lime juice. Add 50 ml pineapple juice if using for extra intensity. Blend until smooth.

Strain (optional)

If you prefer a smooth, seed-free tea, pass the purée through a fine mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. Reserve the solids for garnish or discard.

Stir 30 ml simple syrup (or honey) and a pinch of fine sea salt into the fruit purée to taste. Salt brightens the fruit flavors — taste and adjust: add up to another 10–15 ml sweetener if you want sweeter, or more lime juice if you want tang.

In a large pitcher, combine the cooled green tea and the sweetened fruit purée. Stir thoroughly until fully blended. Taste and adjust balance — add more pineapple juice for fruitiness, more syrup for sweetness, or a squeeze of lime for acidity.

If serving chilled immediately, add 1 cup ice cubes to the pitcher or fill individual glasses with ice. Add fresh mint leaves to the pitcher or bruise a few leaves and place in each glass to release aroma.

Pour the Pineapple Tango into glasses over ice. Garnish each glass with a pineapple wedge or mango slice and a sprig of mint. Serve cold.

Leftovers: keep in a sealed container in the refrigerator up to 48 hours. Stir before serving; flavor will mellow slightly over time.