What’s sweeter than a juicy summer mango? One that’s been turned into a delectable ice-cream float!
16 teaspoons T2 Mangoes & Cream
550 ml boiling water
Good quality vanilla ice-cream
Add tea and 550 ml boiling water to a teapot and infuse for 30 minutes, then strain and leave to cool.
To assemble the floats, add a scoop of ice-cream and a little of the cooled tea to a tall glass. Repeat, alternating with tea and ice-cream until the glass is half full. Right before serving, pour lemonade into each glass.