Sparkling Fresh Mango Ginger Green Tea

Menu Part: 
Beverage
Cuisine Type: 
Asian
Serves: 
1 serving

Iced tea is rapidly becoming a year-round beverage choice, but consumption zooms during the heat of summer. Operators are trying to differentiate their selection by offering variations on the usual black-tea-over-ice, like this taste-tingling mango ginger green tea.

Ingredients

1 green tea bag
¾ cup boiling water
¼ oz. coarsely chopped fresh ginger
¼ cup finely diced fresh mango
1 tbsp. fresh lime juice
3/8 cup sparkling water
2 thin slices fresh lime, for garnish
2 thin slices fresh mango, for garnish

Steps

1. To make tea, steep tea bag in boiling water with fresh ginger for 20 min. Strain off ginger, discard tea bag and refrigerate. Use cold.

2. Purée 2 tbsp. diced mango with ginger infused tea. Mix in lime juice and sparkling water; pour over ice into a 16-oz. glass. Stir in remaining 2 tbsp. diced mango and lime slices. Garnish rim with slices of fresh mango. Serve immediately.

Recipe by Chef Karen Gorrell, Ideation Foods, Redondo Beach, California. Courtesy of National Mango Board

More From FoodService Director

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources