Homemade Mango Iced Tea Recipe

There's nothing more refreshing on a hot summer afternoon than a tall glass of Homemade Mango Iced Tea. With its sweet, tropical mango flavor and the gentle bitterness of brewed tea, this drink is a delicious twist on a classic.

I started making this mango iced tea during a particularly scorching July when I was craving something cool that didn’t come from a bottle. After a few tasty experiments, this version stuck—and now it's a must at all our summer barbecues and lazy porch evenings.

It’s fruity, fragrant, and perfectly sweetened—not to mention a total crowd-pleaser that’s both budget-friendly and better than anything you'll find at the store.

Let’s dive into what makes this mango iced tea your new favorite go-to refresher.

Why You’ll Love This Homemade Mango Iced Tea

This iced tea isn’t just a drink—it’s an experience. From the first sip, it’s pure sunshine in a glass. Here’s why it’ll become your warm-weather essential.

First off, it’s incredibly easy to make. All you need is fresh mango or mango puree, black tea bags, and a bit of sweetener. No fancy equipment, no special skills—just simple ingredients and a little patience.

The flavor is out of this world. The richness of ripe mango balances perfectly with the tannins in black tea, creating a bright and smooth drink that’s not too sweet and not too tart. It's refreshing without being overpowering.

You’ll also love how budget-friendly this recipe is. Using tea bags and seasonal mangoes means you're spending less than $5 for a big pitcher that serves six or more.

Lastly, it’s a great make-ahead option. Brew it in the morning and chill it until dinner, or make a double batch for parties. It tastes even better after a few hours in the fridge, when all the flavors meld together beautifully.

With just a few ingredients and a handful of steps, you’ll have a pitcher of sunshine ready to serve in no time.

Ingredients Note

The beauty of Homemade Mango Iced Tea lies in its simplicity—but the quality of each ingredient matters more than you might think.

Fresh mango is the star of the show. Choose ripe, juicy mangoes that give slightly when pressed. Their natural sweetness and fragrance elevate the tea with a tropical flair. If fresh mangoes aren’t available, frozen mango chunks work beautifully when blended and strained.

Black tea bags are your base. Classic black tea (like Lipton or English Breakfast) provides a bold backdrop for the mango flavor. Avoid overly floral or spiced teas, which can clash with the fruit.

Sweetener is flexible. I use honey or simple syrup, depending on what I have on hand. Honey adds depth, while simple syrup blends more seamlessly into cold drinks. You can also use maple syrup or agave if preferred.

Fresh lemon juice adds a touch of acidity that keeps the drink bright. Just a tablespoon or two is enough to bring all the flavors into balance and enhance the mango’s natural tang.

You’ll also need a fine mesh strainer or cheesecloth if using fresh mango to make puree, plus a blender for a smoother result. A large pitcher and heatproof container for steeping tea round out the equipment list.

How To Make This Homemade Mango Iced Tea

Making mango iced tea is easier than it sounds—and once you get the hang of it, you’ll be brewing it on repeat.

Start by brewing your tea. Bring about 4 cups of water to a boil, then remove from heat and steep 4 black tea bags for 5–7 minutes. The longer you steep, the stronger the flavor—just don’t go overboard or the tea can turn bitter. Once done, remove the tea bags and let it cool slightly.

While the tea is steeping, prepare your mango puree. If using fresh mango, peel and cube 2 large mangoes and blend until completely smooth. If you like a smoother tea, strain the puree through a mesh sieve to remove fibrous bits.

In a large pitcher, combine the slightly cooled tea with 1 to 1½ cups of mango puree. Stir well to incorporate. Taste the mixture—it should be fruity but not overpowering.

Add your sweetener to taste. Start with 2 to 4 tablespoons of honey or simple syrup, depending on how ripe your mangoes are and how sweet you prefer your tea. Stir until fully dissolved.

Next, stir in 1 to 2 tablespoons of lemon juice to brighten the flavors. Then add 2 to 3 cups of cold water (or ice) to dilute the tea to your desired strength. Mix thoroughly.

Chill the pitcher in the fridge for at least 1–2 hours, or until cold. Serve over ice with a few mango slices or a lemon wheel for garnish.

From start to finish, the process takes about 20 minutes of hands-on time, plus chilling. It’s a simple yet satisfying drink that tastes like you spent way more time on it than you actually did.

Refreshing homemade mango iced tea made with real mango puree and brewed tea. Perfect summer drink with tropical flavor!

Storage Options

This mango iced tea stores beautifully, making it perfect for planning ahead or enjoying over several days.

Store leftover tea in an airtight glass pitcher or jar in the refrigerator for up to 4–5 days. Because it’s fruit-based, it’s best consumed within this window for peak freshness.

Avoid storing it with ice in the pitcher, as it will water down the tea over time. Instead, pour over ice when serving.

If you've made a big batch, you can even freeze the tea into ice cube trays. These mango-tea ice cubes are perfect for preventing dilution in your next glass and keeping everything nice and chilled.

To reheat (if you’d like to serve warm), gently warm the tea on the stovetop over low heat—just until warm, not boiling, as that can alter the mango flavor.

Variations and Substitutions

The best thing about this mango iced tea? It’s a blank canvas for creativity. You can tweak it endlessly to match your taste or what you’ve got in the kitchen.

Want more flavor depth? Swap black tea for green tea or white tea. These lighter bases create a more delicate drink, perfect for those who find black tea too bold.

If mango isn’t in season, use canned mango pulp (like Alphonso mango puree). It’s consistent in flavor and texture, and widely available in international grocery stores.

Try adding a handful of fresh mint leaves while steeping the tea or just before serving for an extra burst of freshness. It pairs beautifully with both mango and lemon.

For a sparkling version, mix the tea concentrate (before dilution) with sparkling water or club soda. Serve immediately for a fizzy twist that’s both fun and festive.

You can also turn this into a cocktail by adding a splash of vodka or rum—just the thing for summer get-togethers or backyard happy hours.

However you make it, don’t be afraid to experiment. This recipe is flexible, forgiving, and always refreshing.

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