Sparkling Fresh Mango Ginger Green Tea

Menu Part: 
Cuisine Type: 
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.


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


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

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources