Ingredients
• 3 cups water
• 1 cup sliced carrots or packaged peeled baby carrots
• 1inch fresh ginger, thinly sliced
• 4 Typhoo pure green tea bags
• 2 cups frozen mango chunks
• Honey (as per taste)
• 1 tbsp chia seeds
Method:
• In a small saucepan, bring water to a boil. Add carrots; cover and cook for 10 to 15 minutes.
• After it becomes tender, add ginger slices for the last 2 minutes of cooking. Now, remove from the heat and add tea bags. Cover and steep for 4 minutes.
• Now, remove tea bags, squeezing out all the tea. Remove ginger slices. Set pan on a hot pad in the refrigerator for 10 minutes.
• Transfer carrot mixture to a blender. Add mango, honey, and chia (if using). Cover and blend until smooth. Pour into glasses to serve.
(Recipe courtesy: Typhoo)
