Mango Iced Tea Recipe

I like to think of this Mango Iced Tea as more than just a drink — it’s a mini tropical escape in a glass. Made with juicy ripe mangoes, natural sweetener, and a base of black tea, this refreshing iced tea is vibrant, fruity, and incredibly easy to make in just 15 minutes.

Why You’ll Love This Recipe

I put this Mango Iced Tea on repeat during warm months, and here’s why:

• It’s bursting with natural mango flavor that feels like summer in every sip

• I control the sweetness, using honey or sugar as I like, without the extra preservatives found in store-bought options

• I can tweak the tea base — black, green, or herbal — depending on my mood

• It’s easy to make in batches for guests or to keep in the fridge for quick refreshment

• I love that it’s both energizing and hydrating, with a fruity twist

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 black tea bags (or 2 tsp loose leaf tea)

• 4 cups water, divided

• 1 ripe mango (or frozen mango cubes or mango nectar)

• 2 tbsp honey (or substitute with sugar)

• Ice, for serving

Directions

1. I boil 2 cups of water and steep the tea bags in a large pitcher for about 10 minutes

2. While that’s steeping, I dice the mango and cook it with the remaining 2 cups of water in a saucepan. I bring it to a boil, then reduce the heat and simmer for about 10 minutes, mashing the mango into a pulp

3. I strain the mango mixture into the tea pitcher to remove the pulp, then stir in the honey until it’s dissolved

4. I let the tea cool to room temperature before chilling it in the fridge or serving it over ice with fresh mango slices

Servings and timing

This recipe makes 4 servings (about 32 oz total)
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• I like using green tea for a lighter, more floral flavor instead of black tea

• For a caffeine-free version, I use herbal blends like chamomile or mint

• I sometimes stir in lemon juice or garnish with fresh mint for a refreshing twist

• If I want more sweetness, I increase the honey or use flavored syrups

• I occasionally add a few slices of ginger during simmering for a subtle spicy note

Storage/Reheating

I store my mango iced tea in the refrigerator in an airtight container or a pitcher with a lid. It stays fresh for up to 4 days.
Before serving, I give it a good stir since natural mango tends to settle. I don’t reheat this drink — it’s meant to be served cold and refreshing.

FAQs

How do I get the strongest mango flavor in the tea?

I boil and mash fresh mango with water to create a rich mango base. Straining it into the brewed tea gives the most concentrated and smooth mango flavor.

Can I use store-bought mango nectar instead of fresh mango?

Yes, I use mango nectar when I’m short on time or out of fresh mango. Just keep in mind it’s usually sweeter and may have added sugars.

What type of tea works best for this recipe?

I usually stick with black tea for a bold base, but I’ve also used green tea and herbal blends when I want something milder or caffeine-free.

How do I keep the tea from getting watered down by the ice?

I freeze some of the mango tea into ice cubes and use them instead of regular ice. That way, even as they melt, the flavor stays intact.

Is this recipe suitable for kids?

Absolutely. If I skip the caffeine and use an herbal tea base, it becomes a naturally sweet and fruity drink kids can enjoy too.

Conclusion

I keep coming back to this Mango Iced Tea because it’s such a feel-good, fresh drink that hits the spot every time. Whether I’m lounging outside, entertaining friends, or just need something cool and fruity, this tea brings the tropical vibes with minimal effort. I hope it becomes a go-to in your own kitchen, just like it has in mine.