Prep: 10 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
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1 cup chopped refrigerated mango slices
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1 cup pineapple juice
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8 green tea bags
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2 4-inch mint sprigs
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4 cups boiling water
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1 to 2 tablespoons sugar
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Ice cubes
Method
1. Place the chopped mango and pineapple juice in a blender container or food processor bowl. Cover and blend or process until smooth. Cover and refrigerate the pureed mixture.
2. Meanwhile, in a large glass bowl, pour boiling water over the tea bags and mint sprigs. Cover and let steep 5 minutes. Remove and discard the tea bags and mint sprigs. Cool, covered, for 1 hour. Chill for 2 hours.
3. Transfer the chilled tea to a 2-quart pitcher; add the pureed mango mixture and sugar. Stir until the sugar is dissolved.
4. To serve, pour the tea mixture into ice-filled glasses. Garnish each glass with an additional mango slice and a pineapple star. Makes 6 (8-ounce) servings.
