Pin Recipe The heatwave last July had me searching every corner of my kitchen for something that wasn't plain water or lukewarm soda. I found three forgotten mangoes in the fruit bowl and a box of black tea bags, and something clicked. My grandmother used to make fruit teas on her balcony in Mumbai, though I'd never actually paid attention to how she did it. This drink became my summer survival method, and now my friends request it every time they come over.
I first served this at a backyard barbecue when the temperature hit ninety eight degrees and I forgot to buy soda. People kept asking what was in the pitcher, and within twenty minutes, someone had already demanded the recipe. Now it's the drink I make when I want to seem like I have my life together, even when I absolutely don't.
Ingredients
- 2 black tea bags: English breakfast works beautifully here, but any robust black tea will hold its own against the mango sweetness
- 2 cups boiling water: Start with this for your tea concentrate, then let it cool completely before mixing
- 1 ripe mango: The soft ones that give slightly when pressed yield the most flavorful puree, and frozen mango cubes are a brilliant backup option
- 2 cups water: This simmers with the mango to create that vibrant yellow base
- 2 tbsp honey: Adjust up or down based on your mango's natural sweetness and your personal preference
- Ice cubes: As many as your glass can hold because this drink is meant to be enjoyed ice cold
- Fresh mango slices: Optional but makes everything feel more special, like you're at a cafe instead of your kitchen counter
Instructions
- Brew the tea base:
- Place your tea bags in a large heatproof pitcher, pour in 2 cups of boiling water, and let them steep for exactly 10 minutes before removing. Any longer and you risk bitterness that will clash with the fruit.
- Make the mango puree:
- Combine your diced mango and 2 cups water in a saucepan, bring to a boil, then reduce heat and simmer for 10 minutes while occasionally mashing the mango until it breaks down completely.
- Combine everything:
- Pour the mango mixture through a fine mesh sieve directly into your brewed tea, pressing down to extract every drop of that golden liquid.
- Sweeten to taste:
- Stir in the honey while everything is still warm so it dissolves completely, tasting as you go to find your perfect balance.
- Chill thoroughly:
- Let the mixture cool to room temperature before refrigerating for at least 2 hours, though overnight is even better for the flavors to really get to know each other.
- Serve with flair:
- Fill glasses to the brim with ice, pour in your chilled tea, and tuck a fresh mango slice against the side for that finishing touch.
Pin Recipe This recipe has traveled with me from cramped apartment kitchens to borrowed beach house counters. There's something about mango and tea together that feels like a vacation in a glass, no matter where you're actually drinking it.
Making It Your Own
Green tea creates a lighter, more delicate version that I sometimes prefer for afternoon sipping. The earthy notes of green tea play differently with mango than black tea does, creating something entirely new but equally refreshing.
Serving Suggestions
I've started serving this in mason jars with striped paper straws for summer dinner parties. The layers of mango and tea create this beautiful gradient when poured over clear ice, and people always reach for their phones before they reach for a spoon.
Storage & Make Ahead
The base keeps beautifully in the refrigerator for up to four days, though the mango flavor does mellow slightly over time. I've also frozen portions in freezer bags and thawed them for instant summer drinks in January.
- Leave space in your storage container because liquids expand when frozen
- Stir thoroughly after thawing as the mango puree may separate slightly
- For best texture, consume within a week of making
Pin Recipe There's nothing quite like pulling a chilled pitcher of mango tea from the fridge on a sweltering afternoon. It's become my signature summer move, mostly because it makes me look like I know what I'm doing, even when I'm just trying to survive the heat.
Recipe FAQs
- → Can I use frozen mango instead of fresh?
Yes, frozen mango works perfectly for this iced tea. Use 1 cup of frozen mango cubes and simmer them in water until thawed and soft. The result will be just as delicious and you can enjoy this drink year-round regardless of mango season.
- → How long does mango iced tea last in the refrigerator?
Properly stored in an airtight container or pitcher, mango iced tea will keep fresh in the refrigerator for 3-5 days. The flavors may actually develop and meld together better after a day or two. Give it a quick stir before serving as some natural separation may occur.
- → Can I make this without honey for a sugar-free version?
Absolutely. You can skip the sweetener entirely for a sugar-free version, or use your preferred sugar substitute like stevia, monk fruit, or erythritol. Adjust the sweetness to your taste preference, starting with less and adding more as needed.
- → What type of tea works best for this mango iced tea?
Black tea provides a robust base that stands up well to the sweet mango flavor, but you can experiment with other varieties. Green tea offers a lighter, more delicate taste, while herbal teas like hibiscus create a tart, colorful variation. Adjust steeping time according to your tea choice.
- → Can I make this into a carbonated drink?
Yes, you can easily transform this into a sparkling mango tea cooler. Prepare as directed, let it chill thoroughly, then mix equal parts of the mango tea concentrate with sparkling water or club soda just before serving over ice. Don't add carbonation before storing as it will lose its fizz.