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This takes me back to dessert at a Japanese sushi bar. The dry leaf really does smell like the mango ice cream I once had for dessert after some delectable sushi. Unmistakably mango, and, well, velvety ice cream!

Steeped up, the mango is prevalent, and manages to hold up against the bold black base. I just added some soy milk, which is calming down the tea base and allowing the mango ice cream part to stand out more.

This really holds up to its name.