Homemade Mango Iced Tea Recipe

There's something magical about sipping a tall glass of mango iced tea on a warm afternoon. The sweet, tropical notes of ripe mango blend seamlessly with the brisk bite of black tea, creating a refreshingly smooth drink that cools you down and perks you up.

this Recipe

I first fell in love with mango iced tea during a summer trip to Thailand, where street vendors would serve it ice-cold in tall plastic cups. It was love at first sip. Now, it's become a staple in my kitchen every summer — and the best part is, it’s surprisingly easy to make at home.

Once you try this homemade version, you'll never want to go back to store-bought again. Let’s dive into why this mango iced tea is your new warm-weather essential.

Why You’ll Love This Homemade Mango Iced Tea

Get ready to meet your new favorite summer sip. This Homemade Mango Iced Tea is vibrant, refreshing, and incredibly simple to whip up.

First, it’s wonderfully refreshing. The bold flavor of brewed black tea pairs beautifully with the natural sweetness of fresh mango, giving you a drink that’s both cooling and energizing.

It’s surprisingly easy to make. With just a few ingredients and minimal prep time, you can enjoy a pitcher of mango iced tea in under 30 minutes — perfect for last-minute BBQs or lazy afternoons.

Healthier than store-bought versions. This recipe lets you control the sweetness and skip the artificial flavors and preservatives often found in bottled iced teas.

Versatile and customizable. Want it stronger? Add more tea. Prefer it sweeter? Stir in extra honey or sugar. Looking for a caffeine-free version? Use herbal tea instead.

Whether you're hosting a garden party or just lounging in your backyard, this mango iced tea hits the spot. Let’s take a closer look at what you’ll need.

Ingredients Notes

One of the best parts about this recipe is how simple the ingredients are — yet each one plays an important role in the final flavor.

Fresh mango is the heart of this recipe. For the best results, choose ripe mangoes that are slightly soft to the touch and fragrant. Ataulfo or Kent mangoes are my favorites because of their buttery texture and vibrant flavor. If fresh mangoes aren’t available, frozen mango chunks work just as well.

Black tea brings that signature tannic backbone to the drink. I prefer using classic black tea bags like English Breakfast or Darjeeling, but loose-leaf works beautifully too. You could also use green tea for a milder taste or rooibos for a caffeine-free version.

Sweetener is totally up to you. I like to use honey or simple syrup for a smooth, balanced sweetness. Agave syrup or maple syrup can also add a unique twist, or you can leave it out entirely if your mangoes are sweet enough on their own.

Lemon juice adds brightness and balances the sweetness. Just a splash enhances the fruitiness without overwhelming the mango flavor.

Cold water and ice round everything out. Use filtered water for the best flavor, and be generous with the ice — this drink is best served frosty.

As for equipment, you’ll need a blender, a fine mesh strainer, a large pitcher, and saucepan. Nothing fancy required, just kitchen basics!

How To Make This Homemade Mango Iced Tea

Making this mango iced tea is as satisfying as drinking it. Here’s exactly how I do it.

Start by brewing your black tea. Bring 4 cups of water to a gentle boil, then remove it from heat. Add 3–4 black tea bags and let them steep for about 5–7 minutes, depending on how strong you like your tea. Once brewed, remove the bags and set the tea aside to cool slightly.

While the tea is steeping, peel and dice your fresh mango. Place the mango chunks into a blender along with ¼ to ⅓ cup of water — just enough to help it blend. Blitz until smooth and velvety. If you want a silky texture, pour the puree through a fine mesh strainer to remove any fibers.

In a large pitcher, combine the mango puree and the brewed tea. Stir well to combine. This is the time to taste and adjust. Add your sweetener of choice — I usually start with 2 tablespoons of honey — and a tablespoon of lemon juice to brighten everything up.

Fill the pitcher with cold water (about 2–3 more cups, depending on how strong you want your tea) and give it one last stir. Then refrigerate the pitcher for at least an hour so the flavors can meld.

When you're ready to serve, fill glasses with plenty of ice and pour the chilled mango tea over the top. Garnish with fresh mint leaves, a slice of lemon, or even a thin mango wedge for a fun, tropical twist.

This entire process takes under 30 minutes, with most of that being hands-off. Once you get the hang of it, you’ll be making pitchers on repeat all summer long.

Storage Options

If you’ve got leftovers — lucky you! This mango iced tea stores beautifully and keeps its flavor for several days.

Pour any remaining tea into an airtight glass pitcher or mason jar and store it in the fridge. It will stay fresh for up to 4 days. Give it a good stir before serving, as natural separation may occur.

Avoid storing it with ice in the pitcher, as that will dilute the flavor over time. Instead, add ice directly to glasses just before serving.

If you plan to prep ahead, you can make the mango puree and sweet tea base separately and store them individually for up to 3 days. Combine them when ready to serve for maximum freshness.

Reheating isn’t necessary — this is a chilled beverage, after all — but if you accidentally leave it out, a quick chill in the freezer (20 minutes or so) can bring it back to perfect sipping temperature.

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Variations and Substitutions

The beauty of homemade mango iced tea is how flexible it is. Here are a few creative twists to suit your taste or what you’ve got in your kitchen.

Want it spicy? Add a few slices of fresh ginger or a dash of cayenne pepper while the tea is steeping. It adds a warming kick that complements the sweet mango.

Craving something bubbly? Replace part of the cold water with sparkling water just before serving for a fizzy version that feels extra festive.

Need a low-sugar version? Skip the added sweeteners altogether and rely on naturally sweet mangoes. You can also stir in some stevia or monk fruit sweetener for a sugar-free option.

Looking for a boozy twist? Add a shot of white rum or vodka to each glass and you’ve got yourself a mango iced tea cocktail, perfect for summer happy hour.

No mango? No problem. Substitute with peach, pineapple, or even strawberries. The base recipe is flexible enough to welcome whatever fruit is in season.

Don’t be afraid to play around and make this recipe your own. The possibilities are endless, and every variation brings something new to love.

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