Steep the Green Tea. Steep the Jasmine green tea bags in a pitcher or large cup of hot water for 3-4 minutes. Remove the tea bags and squeeze out the remaining liquid from the bag. Be careful it will be hot. Place in the refrigerator to cool for about 30 minutes.

Cook down the Mango. Cube the mango. In a small saucepan, place the cubed mangos, sugar, and lemon juice and simmer on medium-low until the mangos soften. About 10 minutes. After the mango has softened, use a spoon or spatula to continue smashing the mango until it becomes a puree.

Blend and sift the mango puree. Place the mango puree in a blender and blend until smooth. You can alternatively use an immersion blender. Sift the mango puree from the blender and set it aside.

Serve. For each 1 ½ cup of green tea add 2-3 tablespoons of the mango coulis depending on your preferred sweetness. Add ice and your favorite toppings like boba and mango bits! Enjoy!