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Drink recipe · from the recipe book

Ginger Syrup Coconut Iced Tea with Mango

Brisk black tea sweetened with a warm, spicy fresh-ginger syrup, blended with juicy mango and creamy coconut milk into a smooth, frothy iced tea.

Ginger Syrup Coconut Iced Tea with Mango

Ingredients

  • 1⅓ cups (320 ml)320 gBrewed black teabrewed strong and chilled
  • ⅓ cup90 gCoconut milk, cannedwell stirred
  • ¾ cup diced120 gMangodiced
  • 3 tbsp grated18 gFresh gingerpeeled and finely grated
  • 1½ tbsp18 gGranulated sugar
  • 2½ tbsp40 gWater
  • 1⅛ tsp6 gLemon juice

Steps

  1. Brew the black tea strong ahead of time and chill it in the fridge until cold.
  2. Make the ginger syrup first: in a small pot, combine the grated ginger, sugar and water, bring to a simmer and cook 3 minutes until the sugar dissolves.
  3. Take the pot off the heat, stir in the lemon juice, then strain the ginger syrup through a fine sieve, pressing on the ginger, and let it cool for a few minutes.
  4. In a blender, add the chilled black tea, the diced mango, the coconut milk and the cooled ginger syrup.
  5. Blend on high about 30 seconds until smooth and frothy.
  6. Pour into two tall glasses over ice and serve right away.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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