Homemade Mango Iced Tea Recipe

There's something incredibly refreshing about a tall glass of mango iced tea on a hot day. The bright, tropical sweetness of ripe mangoes mingles with the earthy depth of brewed tea, creating a drink that's as satisfying as it is thirst-quenching.

this Recipe

I first started making this recipe after a summer trip to Thailand, where mango teas were served ice-cold at every corner café. Since then, it's become my go-to beverage for backyard barbecues, weekend lounging, and even as a healthier soda alternative.

Let’s dive into what makes this homemade mango iced tea a must-try.

Why You'll Love This Homemade Mango Iced Tea

Get ready to meet your new favorite summertime drink. This mango iced tea is not only easy to make, but it’s also packed with real fruit flavor and refreshing goodness.

First, it’s incredibly quick and simple. You’ll need less than 20 minutes of active prep time, and the process is as easy as blending, brewing, and chilling.

It’s a fantastic way to use up overripe mangoes. Instead of letting them go to waste, turn them into a vibrant syrup that transforms your tea into something special.

This recipe is naturally sweetened with the mangoes themselves, and you can control the sugar level to your liking. That means fewer preservatives and less processed sugar than anything you’ll buy in a bottle.

Finally, it’s endlessly adaptable. Use black, green, or herbal tea as your base, and adjust the sweetness or mango intensity based on your preference. It’s your tea, your way.

Ready to make it? Here’s what you’ll need.

Ingredients Notes

The beauty of this mango iced tea lies in its simplicity and clean ingredients. Everything is easy to find, and you likely already have most of it in your kitchen.

Fresh mangoes are the star of this recipe. Choose ones that are very ripe—slightly soft with a fruity aroma at the stem. Ataulfo, Kent, or Honey mangoes are perfect, but any variety will do. If fresh mangoes aren’t in season, frozen chunks work beautifully too.

Black tea provides the perfect bold base to balance the sweetness of the mango. English breakfast, Darjeeling, or even plain Lipton bags are all great choices. If you prefer something lighter, green tea adds a more floral, delicate note.

Sugar is optional, but a small amount helps amplify the mango flavor. Start with just a tablespoon or two and adjust based on your mango's natural sweetness. You can also use honey or agave syrup if you prefer a natural sweetener.

Lemon juice adds just the right amount of brightness and tang, preventing the drink from being overly sweet. Freshly squeezed juice is always best, but bottled works in a pinch.

You’ll also need a blender or food processor to make the mango puree, and a fine mesh strainer or cheesecloth if you prefer a smoother drink with no pulp.

How To Make This Homemade Mango Iced Tea

Making mango iced tea at home is as easy as making a smoothie and brewing a pot of tea—but when you combine them, the results are far more exciting.

Start by preparing your mangoes. Peel and dice them, removing the pits. Add the chunks to a blender with a splash of water or tea and puree until silky smooth. For an ultra-smooth finish, you can strain the puree through a fine sieve, but that’s totally optional.

Next, brew your tea. Boil four cups of water and steep 3–4 bags of black tea for 5–7 minutes. The longer the steep, the bolder the flavor. Once brewed, remove the tea bags and stir in your sugar (if using) while the tea is still hot. Let it cool to room temperature or speed things up in the fridge.

Once the tea is cooled, combine it with the mango puree in a large pitcher. Stir in the lemon juice and taste—it should be bright, sweet, and well-balanced. If it’s too strong, you can always dilute with a bit of cold water or ice.

Chill your mango iced tea in the fridge for at least an hour. Serve over plenty of ice with a slice of lemon or a sprig of mint for that finishing touch.

From start to finish, this recipe takes just under 30 minutes, not counting chill time. The reward? A refreshing, flavorful tea that tastes like summer in a glass.

Storage Options

Homemade mango iced tea stores beautifully in the refrigerator. Keep it in a sealed glass pitcher or bottle for up to 4–5 days. Just give it a quick stir or shake before serving, as the mango may settle slightly at the bottom.

If you’ve made a larger batch, you can also freeze leftover mango puree separately in ice cube trays. Pop a few cubes into a fresh glass of tea when you're ready, and they’ll chill the drink while infusing it with flavor.

Avoid storing mango iced tea at room temperature for extended periods. Since it’s made with fresh fruit, it can ferment or spoil if not properly chilled.

To re-serve, simply pour over fresh ice and garnish if desired. A quick squeeze of lemon or sprig of mint brightens it right back up.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your tastes and pantry.

If you’re not a fan of black tea, try using green tea for a lighter, more herbaceous flavor. Jasmine tea is another fantastic option that adds floral complexity.

Don’t have fresh mangoes? Frozen mango chunks work just as well. Let them thaw slightly before blending. You can also use high-quality mango nectar in a pinch, though you may want to reduce or skip the added sugar.

Add some fizz by topping your glass with a splash of sparkling water or club soda. It turns your mango iced tea into a mocktail-worthy refresher.

Looking for an adult version? Add a shot of white rum or vodka for a fruity iced tea cocktail that’s perfect for summer parties.

You can even mix in other fruits like pineapple, peach, or passion fruit for a tropical blend. Just follow the same puree-then-mix method and enjoy the creativity.

No matter how you tweak it, this mango iced tea is the kind of recipe that keeps you coming back. Play around with flavors, ratios, and tea types until you find your perfect sip.

Print