Homemade Mango Iced Tea – Fresh & Fruity!

This Homemade Mango Iced Tea is one of my favorite drinks to make when I want something cool, naturally sweet, and bursting with tropical flavor. Made with real mango and brewed black tea, it’s the perfect combination of fruity freshness and classic iced tea depth. Whether I’m relaxing on the porch or serving guests, this iced tea always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it tastes like summer in a glass. The ripe mango adds a bright, juicy sweetness that pairs beautifully with the smooth, slightly bitter black tea. It’s refreshing, easy to make in batches, and way better than anything store-bought. Plus, I can adjust the sweetness and strength exactly the way I like.

Ingredients

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

ripe mangoes (peeled, pitted, and chopped)
black tea bags
water (for brewing and blending)
honey or sugar (adjust to taste)
lemon juice (optional for brightness)
ice
mint leaves or mango slices (for garnish, optional)

Directions

1. I bring water to a boil, then steep the black tea bags for about 5–7 minutes, depending on how strong I want the tea. I remove the bags and let the tea cool to room temperature.

2. In a blender, I puree the chopped mango with a bit of water until smooth. If I want a very smooth tea, I strain the mango puree through a fine mesh sieve.

3. In a large pitcher, I mix the cooled tea with the mango puree.

4. I stir in honey or sugar, tasting and adjusting the sweetness as I go. I add a splash of lemon juice if I want a little tang.

5. I chill the tea in the fridge for at least 1 hour.

6. I serve it over ice and garnish with fresh mint leaves or extra mango slices if I like.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Calories: Around 90 kcal per serving (varies with sweetener)

Variations

Sometimes I add green tea instead of black for a lighter flavor, or mix in passion fruit or pineapple juice for a tropical twist. I’ve also made a sparkling version by topping it with club soda or sparkling water just before serving. And for a fun frozen treat, I freeze it into popsicles during summer.

Storage/reheating

I store leftover mango iced tea in a covered pitcher in the fridge for up to 3 days. I stir it well before serving since the mango can settle at the bottom. This tea is best served cold, and I don’t recommend reheating—it’s meant to be refreshing and icy.

FAQs

Can I use bottled mango juice?

Yes, but I prefer using fresh mango for the best flavor and texture. If I use bottled juice, I choose one without added sugar and adjust the sweetener accordingly.

What kind of tea works best?

I use black tea for a bold, balanced flavor. English breakfast or Assam are great options. Green tea or white tea also work if I want a milder taste.

How do I make it less sweet?

I start with a small amount of honey or sugar and taste as I go. Ripe mango adds natural sweetness, so sometimes I skip added sweeteners altogether.

Can I make this ahead of time?

Absolutely. I often make a big batch the night before and chill it overnight so the flavors really blend.

Is this tea caffeinated?

Yes, if I use black or green tea. For a caffeine-free version, I swap in herbal tea like rooibos or chamomile.

Conclusion

Homemade Mango Iced Tea is fresh, fruity, and incredibly easy to make. I love how it brings together the boldness of tea with the tropical sweetness of mango for a drink that’s as refreshing as it is flavorful. It’s a perfect summer staple that I’ll be sipping on all season long.