Creamy coconut milk, mango and passion fruit transform tropical tea into a refreshing frozen summer treat.
Prep time: 15 minutes
Steep time: 7–10 minutes
Freezing time: 6–8 hours
Makes: Approximately 6 popsicles
Ingredients
- 2 teaspoons Majestic Mango Passion Tea
- 1 cup freshly boiled water
- ¾ cup mango purée
- ¾ cup light coconut milk
- Pulp from 1 passion fruit
- 1 tablespoon lime juice
- 1–2 tablespoons maple syrup or honey
How to Make
- Brew the Mango Passion Tea for 7–10 minutes, then strain and cool completely.
- Blend the mango purée, coconut milk, lime juice and sweetener until creamy.
- Add the chilled tea and blend briefly. Stir in the passion-fruit pulp by hand so some seeds remain visible.
- Taste the mixture and adjust the sweetness. It should taste slightly sweeter before freezing.
- Pour into popsicle molds, leaving space at the top. Insert the sticks securely.
- Freeze for 6–8 hours. Loosen each popsicle with lukewarm water before gently removing it.
Tea Substitutions
- Hawaiian Breeze Tea for a pineapple-coconut popsicle.
- Bella Coola Tea for a mixed tropical-fruit variation.
