DistributorsDrinks · CRESPO KITCHEN
Hibiscus Mango Cooler
Hibiscus tea mixed with mango purée and orange.
15 min approx.4 servingsFresh mango
Plus 1 hour cooling
Ingredients
- 15 g dried hibiscus flowers
- 800 ml water
- 200 g mango
- 150 ml orange juice
- 2 tablespoons sugar
Method
- Boil water, remove from heat and add hibiscus; steep 8 minutes.
- Strain, dissolve sugar and cool.
- Blend mango with orange juice and combine with cold tea.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: