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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources