Mango Rice Salad

2 cups strong Mango Tea

1 cup white rice

1 mango

2 tangerines

shredded coconut

Macadamia Nuts

Cook rice in Mango Tea and allow to cool. Chop Mango,  peel and separate tangerine 

sections. Mix all ingredients together, add coconut to taste. Let chill and serve as is or 

over romaine lettuce. 

Mint Tea Cookies

2 tsp. brown sugar

½ cup unsalted butter

¾ cup sugar

1 large egg

1 egg yolk

1 tsp. lemon juice

2½ tsp. Mint tea

1½ cups all purpose flour

4 ounces bittersweet chocolate

Combine sugars and butter, cream until light and fluffy. Add egg and egg yolk, 

lemon juice, mint tea and mix thoroughly. Add flour, mix until just blended. 

Pull dough into ball, cover with plastic wrap and refrigerate until well chilled, 

about one hour. Roll dough to about ½" thick, cut out shapes, and bake on parchment 

lined baking pans in preheated 400 degree oven for about 10 minutes, or until cookies 

are light golden brown. When cookies are cool, dip in melted chocolate. Allow 

chocolate to harden before serving.