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Orange, Passionfruit, Mango & Jasmine Green Tea

If you’re looking for a refreshing, fruity beverage that’s also sugar-free, this is the drink for you! Green tea infused with orange, passionfruit and jasmine meets fresh mango coulis, which is just a fancy word for a super-fine purée. Don’t worry, you’ll learn how to make your own in no time with this sugar-free, fruity & delicious new beverage!


My mom always kept an assortment of tea on hand. She was the ultimate host, and while the tea would always be available for any guests that came to visit, she kept a stockpile primarily for her kiddos.

If I had a cold, she’d make a cup of hot green tea with honey, and she would bring it to me while I was laying on the couch milking the severity of my symptoms. If I was having trouble falling asleep, she’d make a cup of hot Chamomile tea and rub my forehead and cheek until I couldn’t keep my eyes open any longer. At Christmas, we’d have Red Zinger or Candy Cane Lane.

A few days ago, Drew and I were walking through the tea aisle during a grocery haul, and I spotted this green tea infused with orange, passionfruit, and jasmine. That flavor alone caught my attention, but then I thought about my mama and realized I could create the same comforting memories for my own children that mom did with me. And, I can promise, sipping this tea on a hot Summer day will not be something that’s easily forgotten!

I grew up in Southern Middle Tennessee where we have a chain of restaurants called Rick’s Barbecue. Their fruit tea is my absolute FAVE (well that and their loaded potatoes)! But, now that I am trying to be more mindful of my sugar intake, I am doing my best to recreate some of my favorites with healthier ingredients, and this Mango Green Tea checks all the boxes: it’s low-sugar, fruity, and oh-so refreshing!

Here’s what you need to make it…

5 tea bags

4 cups hot water

6 mangoes, cubed

3/4 cup Splenda, divided

2 tablespoons lemon juice

2-4 cups cold water


Steep the tea bags in 4 cups of hot water (just under boiling temperature) for 5-6 minutes. After steeping, remove the tea bags and, using caution, squeeze out any remaining liquid from the bag—it will be hot. Stir in 1/2 cup Splenda until dissolved. Refrigerate to cool for about 30 minutes.

Cut mangoes into cubes. In a medium saucepan, mix together mango, 1/4 cup of Splenda and lemon juice; simmer on medium to medium-low until the mango softens (about 10 minutes). Use a spatula to smash mango while cooking— until it becomes similar to the consistency of a puree.

Place mango mixture in a blender and blend until smooth. You can also use an immersion blender.

This next step is very important, so don’t skip it! It’s what makes the purée “coulis” and keeps your beverage free from stringy, mango fibers. Using a sieve, slowly pour mango purée into a bowl (through the sieve). Use a rubber spatula to continue pushing mango purée through the sieve until nothing but the fruit fibers are left behind. Set aside coulis.

In a 2-quart pitcher, stir together chilled green tea and mango coulis. Add 2-4 cups of cold water, until tea reaches desired taste. I like mine a little stronger so I added just 2 cups and of cold water to mine.

Muddle with mint for an extra burst of flavor, and seriously, enjoy!!


The Galloways

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