Summer's almost over so let's savor our favorite parts with this Coconut Mango Tea Ice Cream by our friend Amina Abrar. This ice cream infuses the flavor of Sweet Monsoon for the perfect summer treat. And the best part - no added sugars! Try this refreshing summer treat and let us know if it transports you to the land of Mangoes and Coconuts - Kerala, India. The inspiration for Sweet Monsoon.

Ingredients

• 2 tbsp of Sweet Monsoon tea by The Chai Box
• 4 cups of frozen mangoes
• 1 cup coconut milk
• 1/2 cup coconut cream

Instructions

Take a 6x6 piece of cheesecloth and to it, add 2 tbsp of Sweet Monsoon. Tie it with a butcher's twine. Set the bundle aside.

In a small saucepan pour in coconut milk and coconut cream. Mix and gently bring it to a boil. Once the coconut cream is well incorporated, place the Sweet Monsoon tea bundle in the saucepan. Continue rotating, simmering and steeping the tea. You want to extract as much flavor and color out of the loose tea. Once you have achieved the desired consistency, discard the tea bundle.

Pour the coconut tea in a bowl. Let it cool down overnight for the coconut cream to get thicker. Also, slice and cube fresh, sweet mangoes and freeze (or use store-bought frozen mangoes with no added sugars).

When you are ready to serve, gently pour the Sweet Monsoon Coconut tea in a blender. Add 2 cups of frozen mango. Cover and blend until it's thick and creamy.

Scoop it out and serve with freshly sliced mango and sweet coconut. Enjoy!