A nice twist on iced tea


Kaye Goble of Salisbury, N.C., was looking for a recipe for her son for Mango Iced Tea. She said he was served the tea when he stayed at a bed-and-breakfast in Savannah, Ga., and found it to be very refreshing and fruity without being overly sweet.

Ellen Bourdeaux of Oxford, Miss., sent in a recipe for a version of Mango Iced Tea that comes courtesy of Bobby Flay and the Food Network. The recipe is easy to prepare and quite a nice twist on regular iced tea.

I had no trouble finding the mango nectar in my local grocery store. The mint and mango garnish make this a very pretty drink, perfect for serving at a summer luncheon or barbecue.

Mango Iced Tea

Serves 4

1 1/2 quarts cold water

6 high-quality black tea bags

2 cups mango nectar

sugar to taste

1/4 cup fresh mint leaves

1 mango, thinly sliced

Bring water to a boil, turn off heat, add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar to taste. Stir until sugar dissolves. Place in a pitcher and add mint leaves. Pour over ice and garnish with mango slices.

Per serving: 97 calories, 1 gram protein, trace fat, trace saturated fat, 25 grams carbohydrate, 2 grams fiber, 0 milligrams cholesterol, 47 milligrams sodium


Hyacinth Logan of Princeton, N.J., is looking for a recipe for sweet potato cake.

Ruth Beichner of Lucama, N.C., is looking for a recipe for an anise cookie like the ones her mother made when she was growing up. She does not remember if they were rolled or cut but they were very thin and melted in your mouth.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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