To make tea, steep one green tea bag boiling water with fresh ginger for 20 minutes. Strain off ginger, discard tea bag and refrigerate. Use cold.
Puree 1/8 cup of diced mango with the ginger infused tea.
Mix in lime juice, sparkling water and pour over ice into a 16 ounce glass. Stir in remaining 1/8 cup diced mango and lime slices.
Garnish the rim with slices of fresh mango. Serve immediately.
Source: Chef Karen Gorrell, Ideation Foods