Mango Tango Fruit Salad

This information was provided with permission from Alison Anton, www.WholeGourmet.com.

By: Alison Anton, Certified Nutrition Educator
Karen Harbour - The Tea Spot

Prep Time: 10 - 15 min / Steep Time: 2 – 3 minutes
Serving Size: 4 – 6 side servings
Level: Easy

Not only for fruit, tea syrup can be drizzled on ice cream and cakes, or even whisked into sparkling water for a refreshing drink.

  • 2 tablespoons The Tea Spot's MANGO TANGO Tea (or any fruity black or green tea blend)
  • ¼ cup agave nectar or honey
  • Assorted seasonal fruit, cut into 1-inch pieces

Bring 1/2 cup of water to a boil. Place the MANGO TANGO tea in a liquid measuring cup and pour the hot water over; steep for four minutes. Strain the leaves (reserve the leaves for iced tea, recipe below).

To make the MANGO TANGO Tea Syrup, add the hot tea to the agave and simmer over medium heat for 12 minutes, until it has reduced by 1/3. Cool to room temperature.

Mix the fruit in a large bowl. Drizzle the MANGO TANGO Tea Syrup over the fruit.

Toss gently and let sit for 20 - 30 minutes to allow the flavors to develop. Toss again before serving.

**Naturally Decaffeinated Black Iced Tea: Bring 1 liter of water to a boil. Reuse tea leaves from concentrate by placing tea leaves in a pitcher steep for 4 minutes. Strain tea leaves & place in refrigerator and chill for 4 hours. Garnish with fresh mango and lemon.