Take your iced green tea to the tropics with the exotic taste of mangos and cooling mint leaves.
10 green tea bags
12 large sprigs mint, divided
2 mangos, peeled, pitted and cut into chunks
8 oz vodka, optional
In a large heat-proof pitcher, steep tea in 8 cups hot (not boiling) water for about 2 to 3 minutes. Carefully remove tea bags, gently squeezing, then discard. Set tea aside to cool to room temperature. Add 4 mint sprigs to tea. Cover and refrigerate for at least 3 hours.
Meanwhile, prepare mango purée: To a blender, add mango and 1/4 cup water; purée until smooth, adding 1 tbsp more water at a time until purée is a pourable consistency. Transfer to a resealable container, then cover and refrigerate until needed.
Before serving, remove mint from tea and discard. Divide mango purée among glasses, add 1 oz vodka (if using) and 1 mint sprig to each glass. Fill glasses with ice and top with green tea.
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