Mango Calendula Ceylon Tea

By The Canadian Living Test Kitchen

Tested till perfect

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Mango Calendula Ceylon Tea

Mango Calendula Ceylon Tea
Photography by Yvonne Duivenvoorden

This recipe makes 30 servings

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When sweetened with mango and ginger, delicate teas like Ceylon black or green gunpowder make refreshing afternoon drinks or light, fruity iced teas. Dried calendula flowers, a variety of marigolds, are available in fine food and health food stores. Add sugar after steeping if you wish to accentuate the fruity flavour.

Ingredients

  • 1/2 hard mango , or 1 peach1/2 hard mango, or 1 peach
  • 1 piece (2 inches/5 cm) gingerroot 1 piece (2 inches/5 cm) gingerroot
  • 1 cup black tea leaves 1 cup black tea leaves or green tea leaves
  • 2 tbsp dried calendula flowers , crumbled2 tbsp dried calendula flowers, crumbled

Preparation

Peel mango. Using sharp knife, slice mango and ginger crosswise into 1/8-inch (3 mm) thick slices. Place on racks and let dry at room temperature until brittle, about 24 hours. Using scissors, cut mango into 1/4-inch (5 mm) long pieces.

In bowl, mix together dried mango, ginger, tea leaves and calendula. Spoon into decorative bag or airtight jar. Makes about 30 servings.

Tip: Thoroughly dry the mango and ginger slices to eliminate any moisture that could cause mould during storage.

Source : Canadian Living Holiday Best 2003

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