Mango Iced Tea is a bright, refreshing seasonal sip that feels like sunshine in a glass. If you’re craving something that balances the floral tannins of black tea with the lush, tropical sweetness of ripe mango, this homemade version is an absolute must-try. The smooth mango puree gives the drink a silky texture and naturally fruity sweetness, while a touch of honey rounds everything out for a perfectly balanced glass. This recipe celebrates simple, from-scratch ingredients and uses easy steps so home cooks can enjoy a comforting yet vibrant drink all summer long — and if you love seasonal brews, you might also enjoy this friendship tea recipe.
Ingredients & Equipment
- 2 Black Tea Bags (or 2 tsp loose leaf tea)
- 1 Ripe Mango (or frozen mango cubes)
- 4 cups Water (divided)
- 2 tbsp Honey
- Ice
Notes: Use a sweet, fragrant mango variety like Ataulfo, Keitt, or Tommy Atkins if available — they make a smoother puree. Frozen mango cubes work well year-round and save prep time. If you prefer a less sweet tea, reduce the honey or swap in 1–2 tbsp of agave or simple syrup to taste.
Helpful tools: blender or immersion blender for the mango puree, a fine mesh sieve or chinois to strain the puree, a large pitcher for steeping, a saucepan for cooking the mango, a sharp knife, and a cutting board. Measuring spoons and a wooden spoon or whisk are handy for mixing.
Step-by-Step Instructions (with tips)
1. Steep the Tea
Bring 2 cups of water to a boil. Pour the boiled water into a large pitcher, add the 2 black tea bags (or loose leaf tea in an infuser), and allow the tea to steep for about 10 minutes. For a stronger tea flavor, steep up to 12 minutes, but beware of bitterness. Tip: Remove the tea bags or strain the loose leaf at the end to avoid over-extraction.
2. Cook and Puree the Mango
While the tea steeps, heat the remaining 2 cups of water in a small saucepan. Add the diced ripe mango (or frozen mango cubes) and bring to a boil. Reduce the heat and simmer for about 10 minutes, using the back of a spoon to mash the mango into a soft puree as it cooks. This softening releases the mango’s natural sugars and helps build a vivid, aromatic base for your iced tea.
Tip: For a deeper, caramelized mango flavor, try roasting the mango on a baking tray at 400°F (200°C) for 12–15 minutes instead of simmering. Roasted mango adds a slightly smoky-sweet note that’s beautiful in iced tea.
3. Strain and Sweeten
After the mango is soft, strain the mixture through a fine mesh sieve into the pitcher with the steeped tea, pressing the mango solids with a spoon to extract as much puree and juice as possible. Discard the solids or save them for yogurt, toast, or a smoothie. Add 2 tablespoons honey to the combined tea and mango liquid and stir until dissolved. Taste and adjust the sweetness — add more honey, agave, or a simple syrup if you like your tea sweeter, or a squeeze of lime for brightness.
4. Cool and Serve
Let the mango tea cool to room temperature, then refrigerate until fully chilled (about 1–2 hours). Serve over a generous amount of ice and garnish with fresh mango slices, mint, or a lime wedge. For a sparkling version, top each glass with a splash of club soda or sparkling water just before serving.
Variations & Flavor Suggestions
- Iced Mango Green Tea: Swap black tea for green tea for a lighter, vegetal base.
- Mango Ginger Tea: Add a 1-inch slice of ginger to the mango as it simmers for a warming, spicy note.
- Mango Mint Cooler: Muddle a handful of fresh mint leaves in the pitcher before chilling for a cooling aroma.
- Alcoholic Twist: Add a shot of light rum or white rum to each glass for a simple cocktail version.
- Less Sweet / Unsweet: Omit the honey and use fresh lime juice or a sugar alternative if you prefer unsweetened iced tea.
Kitchen tip: If you’re short on time, blend raw ripe mango with a splash of hot water, then strain; you’ll skip the simmer step but still get a bright mango puree. For a velvety texture, blitz cooked mango with a stick blender and then pass through a sieve.
Cooking note: To make this drink extra clear and visually appealing, chill the strained mango-tea mix until sediment settles, then gently decant the liquid into a fresh pitcher before serving.
For a comforting warm version on cooler days, gently heat the combined tea and mango mix and enjoy it as a tea infusion — a nod to seasonal comforts like the soothing Starbucks medicine ball tea that mixes citrus and herbal notes for cozy sipping.
Storage, Freezing & Make-Ahead Tips
Storing leftover Mango Iced Tea is simple. Keep the chilled tea in an airtight pitcher or glass container in the refrigerator for up to 3–4 days. Because fresh mango has delicate flavors that can fade, consume within this timeframe for the best taste. If your tea separates, give it a gentle stir or shake before serving.
Freezing: You can freeze mango puree separately in ice cube trays for up to 3 months. Pop a few mango cubes into a glass, pour chilled tea over them, and they’ll slowly melt and keep your drink cold without diluting it with plain ice. Avoid freezing the finished tea in large blocks — the tea can lose brightness after thawing.
Make-ahead: Prepare the mango puree and steep the tea the day before. Combine and refrigerate the finished tea on the day you plan to serve. For parties, make the base concentrated (use 1.5x mango and tea, keep ice and club soda separate) and assemble glasses to order for the freshest presentation.
How to Use / Serve This Dish
Mango Iced Tea is incredibly versatile and pairs well with a wide range of dishes. Serve it as a refreshing beverage for brunch, poolside afternoons, backyard barbecues, or as a non-alcoholic option at summer gatherings. It’s a lovely companion to spicy foods — the sweetness soothes heat — and complements light salads, grilled fish, or finger foods.
Pairing ideas:
- Spicy tacos — the mango’s sweetness helps balance chili heat.
- Grilled chicken or fish — the fruity notes brighten simple proteins.
- Cheese boards — pair with mild cheddars and fresh goat cheese for contrast.
- Pastries and light cakes — a tropical match for shortbread or vanilla cakes.
Creative serving ideas:
- Mango Iced Tea Float: Add a scoop of vanilla or coconut ice cream on top for an indulgent dessert-beverage hybrid.
- Mocktail Pitcher: Rim glasses with sugar and chili-lime salt for a playful presentation and serve with lime wedges and mint sprigs.
- Festive Garnishes: Skewer mango cubes with fresh berries or use edible flowers for a pretty party pitcher.
For a seasonal pairing that leans into fall flavors, serve this bright iced tea alongside cozy baked goods like pumpkin muffins — the contrast is delightful and unexpected, much like these pumpkin streusel muffins.
FAQ
How long will Mango Iced Tea stay fresh in the fridge?
Stored in an airtight container, mango iced tea is best within 3–4 days. After that, the mango flavor may dull and the tea could develop off-flavors. If you notice fermentation, cloudiness beyond normal separation, or an off smell, discard it.
Can I make this with green tea or herbal tea instead of black tea?
Absolutely. Green tea yields a lighter, more delicate base and pairs well if you want a subtler profile. Herbal teas like rooibos or hibiscus can create caffeine-free or tart variations — adjust sweeteners accordingly to balance the flavors.
What can I use instead of honey?
Good substitutes include agave nectar, maple syrup, simple syrup, or granulated sugar dissolved while the tea is still warm. For a lower-calorie option, consider a natural zero-calorie sweetener that measures like sugar, keeping in mind it may change mouthfeel slightly.
How can I make this drink less pulpy?
Use a fine mesh sieve or cheesecloth to strain the mango puree well. Another option is to blend and then pass the puree through a chinois or a very fine sieve twice. Chilling and decanting before serving also helps reduce visible pulp.
Conclusion
Mango Iced Tea is a comforting, sunlit beverage that captures the best of warm-weather fruit and timeless tea — perfect for sipping slowly on a porch swing or serving to friends at an easygoing gathering. If you want to see another take on mango iced tea, check out this flavorful version at Mango Iced Tea » LeelaLicious. For a slightly different method and more tips, this recipe offers an approachable guide at Mango Iced Tea Recipe – Flour On My Face. And if you’re curious about sweet versus unsweet mango tea techniques, this helpful walkthrough is a great resource: How to Make Mango Sweet (or Unsweet) Tea | Heavenly Homemakers.
Give this recipe a try this season, tweak the sweetness and herbs to your liking, and share your favorite variation — I’d love to hear how your pitcher turned out!
Mango Iced Tea
Ingredients
Tea Base
- 2 bags Black Tea Bags Or 2 tsp loose leaf tea.
- 4 cups Water Divided for steeping and cooking.
Mango Puree
- 1 piece Ripe Mango Or frozen mango cubes.
- 2 tbsp Honey Adjust sweetness to taste.
Serving
- to taste cups Ice For serving.
Instructions
Steep the Tea
- Bring 2 cups of water to a boil. Pour the boiled water into a large pitcher, add the black tea bags (or loose leaf tea in an infuser), and steep for about 10 minutes.
- For a stronger flavor, steep up to 12 minutes, but avoid bitterness. Remove bag or strain loose leaf at the end.
Cook and Puree the Mango
- In a small saucepan, heat the remaining 2 cups of water and add the diced mango. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Mash the mango into a soft puree as it cooks.
- For a deeper flavor, roast mango at 400°F (200°C) for 12–15 minutes instead of simmering.
Strain and Sweeten
- Strain the mango mixture into the pitcher with steeped tea, pressing solids to extract as much puree as possible.
- Add honey to the mixture and stir until dissolved. Adjust sweetness to taste.
Cool and Serve
- Let the tea cool to room temperature, then refrigerate until chilled (about 1–2 hours).
- Serve over ice and garnish with fresh mango slices, mint, or a lime wedge.
