Mango Green Tea Recipe

Heat water and steep

Bring 3 cups water to just under a boil (about 175–185°F / 80–85°C). If you don't have a thermometer, bring to a simmer and remove from heat. Add 2 tsp loose green tea (or 3 tea bags).

Steep for 2 to 3 minutes for a bright, non-bitter brew. Do not steep longer to avoid bitterness.

Strain the leaves (or remove tea bags). While the tea is still warm, stir in 2 tbsp honey or sugar until dissolved. Taste and adjust sweetness as desired. Let the sweetened tea cool to room temperature, then chill in the refrigerator until cold (about 20–30 minutes) or use an ice bath to speed cooling.

Prepare mango

Peel and dice ripe mango flesh to measure about 1 cup. Place mango pieces in a blender or food processor.

Add 1 tbsp fresh lime juice to brighten flavor. Purée until completely smooth. If the purée is very thick, add up to 2 tbsp cold water to reach a pourable but still thick consistency.

Taste the purée; if mango isn't sweet enough, add a small pinch of sugar or a little honey and blend briefly. Chill briefly if desired.

Combine and serve

Fill two serving glasses with about 1/2 cup ice cubes each. Spoon about 2 to 3 tbsp mango purée into each glass (adjust to taste).

Pour the chilled sweetened green tea over the mango purée, dividing evenly (about 1 to 1 1/4 cups tea per glass). Gently stir once to incorporate some purée into the tea while leaving a little texture.

Garnish each glass with 3 fresh mint leaves and a mango slice. Serve immediately with a straw or long spoon so the drink can be mixed further at the table.

Optional: For a blended iced version, combine chilled tea, mango purée and a handful of ice in a blender and pulse until slushy; divide between glasses and garnish.