Frozen Mango Cream
|Cream cheese||8 Ounce (1 Package)|
|Sugar||3⁄4 Cup (12 tbs)|
|Frozen whipped topping||30 Ounce, thawed (1 Carton)|
|Canned alphonso mango pulp/3 1/2 cups mango puree||30 Ounce (1 Can)|
|Sugar||1⁄3 Cup (5.33 tbs) (For Aromatic Ginger Tea)|
|Ground ginger||1 Teaspoon|
|Cardamom pods/1/4 teaspoon ground cardamom||8 , hulled, seeded and crushed|
|Tea bag/3 tablespoons tea leaves||8 (Assam / Orange pekoe)|
1. In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally.
2. Add tea and simmer, stirring gently, 1 to 2 minutes.
3. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute.
4. Pour through a fine strainer into a hot teapot.