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Archives for posts tagged ‘mango’

Do You Want To Tango With Mango And Mix It Up With Mint…Speaking Of Tea Of Course!

 

Trying to catch a break? Need some tea? Thinking of going for something different? When in doubt, go for Chamomile. Why? Easy. It’s a go-to for stressful days and is the perfect excuse to grab a mug and chill. Besides, Bigelow Tea has several Chamomile flavors to choose from, which is awesome if you’re looking to mix up your tea drinking habits.

And check this out, the chamomile flower has a mellow and slightly floral character, perfect for relaxation. In Bigelow Tea’s chamomile varieties, the whole chamomile flower is used—carefully picked for a sweeter, rounder, more flavorful experience. And, because it’s light and refreshing, it blends beautifully with other ingredients like mint and mango. Sooo, what do you know about mint and mango (other than the fact that they’re delicious in tea)?

Well, let’s start with mmm-mint. As a third-generation family business, Bigelow Tea sources ingredients only from suppliers who share the Bigelow family’s passion for quality. Many of these trusted partners have worked with Bigelow Tea since the company’s early beginnings and are now, well, like family! A great example is our supplier of 100 percent American-grown mint that is masterfully blended into several Bigelow mint teas. When you marry mint with chamomile, like in our Chamomile Mint Herbal Tea it makes a refreshing relaxing blend to enjoy.

Okay, next up. Let’s unpeel the history of the mango. Who wouldn’t want a tropical escape right in their mug? Mangos are the succulent, aromatic fruits of an evergreen tree, and are thought to have originated more than 5,000 years ago in Southeast Asia and India. Buddhist monks cultivated the fruit and the mango is considered
to be a sacred fruit in the region because legend says that Buddha himself meditated under a mango tree. (“Om” sounds a lot like “yum” to us!) Interestingly, the mango belongs to the same family as the cashew and pistachio nut, but it makes for a much sweeter and tangier treat than its cousins.

With these great flavors to choose from, cozy up to a cup or two (oh, heck, make it three) with Bigelow Tea Chamomile. Enjoy some sweet relaxation with fabulous flavors mixed in. Take some time to #TeaProudly, confidently and even nonchalantly, because with chamomile in your cup, it’s time to take a break!

 

 

Tango With Mango—Bigelow Green Tea With Mango, That Is!

bigelow tea green tea with mango travel mugImagine the taste of a juicy, sweet sun-ripened mango. Now, couple that flavor with the smooth and delicate taste of green tea, and you’ve got a cup of pure joy—or what we like to call—Bigelow Tea Green Tea with Mango.

So, first, let’s talk a bit about the green tea part of Green Tea with Mango. Green tea is made from Camellia sinensis leaves—the same leaves make black and Oolong teas, too. However, the difference is in the production process; green tea is the least processed, thus providing higher amounts of the antioxidant polyphenols known as EGCGs, which is why so many make it part of their healthy lifestyle. Green tea is made by immediately steaming or pan-firing the newly harvested leaves, rather than exposing them to air. This process ensures that no oxidation occurs, and this special handling makes for a more delicate brew that is typically lower in caffeine than black and Oolong teas.

bigelow tea green tea with mangoNow, how about the mango? As one of the most popular fruits in the world, the mango was first grown in India over 5,000 years ago. Here’s a fun mango fact: legend says that Buddha meditated under the cool shade of a mango tree! Over the years, mango seeds traveled from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D. Sweet in flavor and extra juicy, mangoes are enjoyed on their own or in a variety of recipes—they also make for a tasty tea flavor!

You are in for a tropical treat whether you sip Bigelow Green Tea with Mango hot or over ice. It’s certainly a flavor that can be enjoyed year ‘round, but don’t just take it from us… @Pizzamaid can tell you, “IT IS SO DELICIOUS.”

Drinking Tea May Reduce the Risk of Breast Cancer

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Thanks to www.tea.co.uk for the image

While October is Breast Cancer Awareness Month, every month should be devoted to your health.  A recent study shows that three cups of tea a day can slash a young woman’s risk of breast cancer.

According to the study, “the chances of developing a tumor dropped by around 37% in women under 50 who drank tea at least three times daily.”  The results were even better in cases of “lobular” cancer, in which tea reduced the risk by 66%.

About one in ten cases of breast cancer is “lobular” and it affects lobes deep inside the breast tissue.

This study adds to the already mounting evidence that tea has many wonderful health benefits.

For even more information regarding breast cancer and tea check our previous entries:

Fiesta! Go South Of The Border For Dinner, with Bigelow Tea inspired Recipes!

If you’ve had the pleasure of eating Spanish, Cuban, Mexican or other Hispanic inspired foods, you know how good they can be. The question is how to make your dinner at home sizzle the same way; Bigelow Tea (or Té Bigelow) has an answer!

Here are two fantastic Bigelow Tea inspired recipes, one entrée and one dessert, for you to make dinner a south of the border sensation right at home. Invite your friends – it’s time for a fiesta!

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Masitas de Puerco Fritas (Fried Pork Chunks)

with Bigelow Chamomile and Mango Salsa!

In English and Spanish

Fried Pork Chunks with Bigelow Chamomile and Mango Salsa.

Masitas de Puerco Fritas

Serves 4 for dinner and up to 8 as appetizer

Fried Pork Chunks

2 lbs Pork loin

1 cup olive oil
6 to 8 garlic cloves, minced
1 cup sour orange juice or 1/2 cup orange juice combined with 1/2 cup lime juice
1/2 tsp ground cumin

1/2 tsp dried oregano
1/2 tsp salt

1/2 tsp pepper

2 cups water

1 med onion, cut in half and thinly sliced

Sauce:

1 cup water

6 bags Bigelow Chamomile Mango Herb Tea Bags

3/4 cup sugar

1 cup pureed mango

1/4 cup orange juice

Pork:

Prepare Mojo (the marinade) Combine sour orange juice (or the orange and lime juice), 1/2 cup olive oil, garlic, oregano, cumin, salt and pepper. Cut Pork into 2 inch chunks. Pour mojo (marinade) over pork chunks. Cover with plastic wrap and put in refrigerator to marinade for at least 4 hours. The longer the better.

Remove pork from marinade and into a pot. Pour two cups of water and 1/2 cup olive oil over the pork. Bring water to a boil then reduce heat to bring to a simmer. Continue to simmer, uncovered until all water evaporates (30 to 45 minutes, approx.). The oil will remain. Fry the pork in the oil until crispy and brown on the outside. Remove pork from the pot. Sauté onion slices in the same pot used for the pork until transparent. Serve pork with the onions.

Sauce:

Bring water to boil. Remove from heat and let tea bags steep for 5 minutes. Remove tea bags. Add sugar, orange juice and mango puree to tea. Bring back to boil and reduce to simmer. Let liquid reduce in volume by half. You will have a syrup like consistency. Remove from heat. Let cool. Serve over the pork chunks or on the side as a dipping sauce.

Masitas de Puerco Fritas con Salsa  de Bigelow Manzanilla & Mango.

4 Porciones

Masitas de Puerco Fritas

2 lbs Lomo de cerdo picado en cubos

1 tza Aceite de oliva
6 – 8 dientes de ajo, picaditos
½  tza de Jugo de naranja con ½ tza jugo de lima
½  cdta Comino

½  cdta Orégano seco
½  cdta Sal

½  cdta Pimienta

2  tzas Agua

2 Cebollas medianas, cortadas en rebanadas finas

Salsa:

1 tza Agua

6 bolsas de té – Bigelow Manzanilla Mango

¾ tza Azúcar

1 tza  puré de mango

¼ tza Jugo de naranja

Para el cerdo:

Prepare el marinado combinando el jugo de naranja y limón, ½ taza de aceite de oliva, ajo, orégano, comino, sal y pimienta.  Vierta el marinado sobre el cerdo.  Cúbralo con plástico y déjelo en el refrigerador por no menos de 4 horas.  Mientras más tiempo mejor.

Ponga el cerdo en una olla y agréguele el agua y ½ taza de aceite de oliva. Haga hervir y baje la temperatura. Continúe a temperatura baja, destapado hasta que el agua se evapore (aprox. 30-45 minutos). El aceite se quedará en la olla.  Sofría el cerdo en el aceite hasta quedar dorado por todos lados.  Remueva el cerdo.  Sofría las cebollas en el mismo aceite hasta que estén transparentes. Sirva con el cerdo.

Salsa:

Hierva el agua.  Remueva del calor y añada bolsas de te por 5 minutos. Añada azúcar, jugo de naranja y puré de mango al té.  Vuelva a hervir y baje la temperatura.  Deje reducir el volumen a la mitad.  La consistencia será como syrop.  Remueva del calor y deje enfriar.  Sirva con el cerdo.

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“Chamomile Mango” Vanilla Fritters

In English and Spanish

“Chamomile Mango” Vanilla Fritters

Buñuelos de Vanilla con Salsa de Manzanilla Mango

Serves 4

Vanilla Fritters:

1 ½ cups all purpose flour

1 ½  teaspoon baking powder

½  teaspoon salt

1 egg

4 tablespoons (½  stick) melted butter

1 teaspoon vanilla extract

1 ½ teaspoon granulated sugar

1/3 cup milk

2 cups vegetable oil, for deep-frying

Chamomile Mango Sauce:

8 Bigelow Chamomile Mango Tea Bags

½ cup heavy cream

½ cup milk

3 tablespoons granulated sugar

2 egg yolks

pinch of salt

Mango-Mint Salad:

1 cup mango, diced

1 tbsp fresh mint leaves, chopped

2 tbsp lemon juice

1 tbsp honey

¼ cup pecans, toasted & chopped

Directions:

For the Vanilla Fritters:

Sift together the flour, baking powder, and salt.  In a separate bowl whisk together the eggs, melted butter, vanilla bean paste, granulated sugar.  Add milk and stir to combine.  Pour wet ingredients into dry, stir until soft dough forms.  Over a lightly floured surface, knead the dough.  Divide the dough into 12 equal pieces.  Shape into balls.  Cover with a slightly damp paper towel and let rest for 15 minutes.

Pour vegetable oil into deep skillet.  Heat until oil reaches 360 degrees Fahrenheit.  Fry until golden brown, a few at a time.  Drain on paper towels.

For the Chamomile Mango Sauce:

Add cream, milk, 1 tablespoon of the granulated sugar, and tea bags to saucepan.  Bring to a boil.  Remove from heat and let tea infuse for 15 minutes.   Remove tea bags from milk-cream mixture and simmer while whisking egg yolks, salt, and remaining sugar in a separate bowl.  Pour half the milk-cream mixture into the egg yolks, while whisking continuously.  Pour back into saucepan and cook over medium-low heat.  Stir continuously with a wooden spoon for 2-3 minutes, or until sauce thickens slightly and coats the back of the spoon.  Strain sauce into bowl.  Let cool to room temperature.  Chill for at least an hour before serving.

For the Mango-Mint Salad:

Combine ingredients and toss.  Chill for 15 minutes before serving.

Serving Suggestion:

Fritters should be served hot, so fry when ready to serve.  Ladle ¼ cup of the chamomile mango sauce on serving plate.  Arrange 3 vanilla fritters over sauce.  Drizzle with a bit of the sauce. Top with 2 tablespoons of mango-mint salad.  If desired garnish with whipped cream and mint leaves.

Chamomile Mango Sauce and Mango-Mint Salad can be prepped one day ahead.

Yields 4 servings.

Buñuelos de Vanilla con Salsa de Manzanilla Mango

Sirve 4 personas

Buñuelos de Vainilla:

1 ½ tza harina

1 ½  cdta de polvo para hornear

½  cdta sal

1 huevo

4 cda mantequilla derretida

1  cdta extracto de vainilla

1 ½ t cdta azucar granulada

1/3  tza leche

2 tzas aceite vegetal, para freír

Salsa de Manzanilla  Mango:

8 bolsitas de te Bigelow Manzanilla Mango

½ tza de crema espesa

½ tza leche

3 cda azúcar granulada

2 yemas de huevo

Una pizca de sal

Ensalada Mango-Menta:

1 tza mango, picadito

1 cda hojas de menta, picaditas

2 cda jugo de limón

1 cda miel

¼ tza pecanas, tostadas y picadas

Instrucciones:

Para Buñuelos:

Cierna la harina, polvo para hornear y sal.  En un recipiente separado bata juntos los huevos, mantequilla derretida, extracto de vainilla, azúcar granulada.  Agregue la leche y revuelva para combinar. Vierta los ingredientes mojados en los secos, revuelva hasta formar una pasta suave. Sobre una superficie con un poco de harina, amase la pasta. Divídala en 12 pedazos iguales. Forme en bolas. Cúbralas con una toalla de papel levemente húmeda y deje descansar por 15 minutos. Vierta el aceite vegetal en una sartén profunda. Caliente el aceite hasta que alcance 360 grados Fahrenheit. Fría hasta el doraditos, algunos a la vez. Drene en las toallas de papel.

Para la salsa de Manzanilla Mango:

Agregue la crema, la leche, 1 cda de azúcar granulada, y las bolsitas de té a la olla y hierva. Quite del calor y deje el té infundir por 15 minutos. Quite las bolsitas de té de la mezcla e hierva a fuego lento mientras que bate las yemas de huevo, la sal, y el azúcar restante en un tazón de fuente separado. Vierta la mitad de la mezcla de la leche-crema en las yemas de huevo, mientras que bate continuamente. Vierta nuevamente dentro de la olla y cocine a fuego medio-bajo. Revuelva continuamente con una cuchara de madera por 2-3 minutos, o hasta que la salsa espese levemente y cubre la parte posterior de la cuchara. Cuele la salsa en un recipiente alterno. Deje refrescar a temperatura ambiente. Enfríe por lo menos una hora antes de servir.

Para la ensalada de Mango-Menta:

Combine todos los ingredientes y revuelva.  Enfríe por 15 minutos antes de servir.

La salsa y ensalada se pueden preparar 1 día antes.


Springtime Sipping

Do your tea preferences change with the seasons? If so, start thinking green! Green tea, that is! Green is the color of springtime. It can also represent a fresh, new flavor discovery! Bigelow has a number of fruity green teas including green tea with mango, with lemon and with peach. Each is ready to explore with a light taste that’s ripe for warmer temps.

You can also shake off the last vestiges of winter with teas that bring blooming spring to mind. Like the floral tones of Jasmine tea made from the finest hand-picked teas from the high-elevation gardens. Or take your green to the extreme when you go all natural. Bigelow’s Organic Green Tea has no artificial ingredients.

Can’t quite make the switch from your all time favorites? Bigelow understands which is why they now also feature many tea classics in a green variety, like Earl Grey green and Constant Comment.

So, take your tea green this spring! For a complete line-up of Bigelow greens, visit the green pages in Bigelow’s online store.