Mango Peach Iced Tea (Printable Version)

A fruity blend of mango, peach, and mint served chilled for a bright, cooling drink.

# List of Ingredients:

→ Tea Base

01 - 4 cups water
02 - 4 black tea bags

→ Fruit Purée

03 - 1 large ripe mango, peeled and diced
04 - 2 ripe peaches, pitted and diced
05 - 2 tablespoons honey or agave syrup
06 - 1 tablespoon fresh lemon juice

→ To Serve

07 - 2 cups cold water
08 - 1 cup ice cubes, plus more for serving
09 - 1 small bunch fresh mint leaves
10 - Mango and peach slices for garnish, optional

# Directions:

01 - Bring 4 cups of water to a boil in a saucepan. Remove from heat, add tea bags, and steep for 5 minutes. Remove tea bags and allow tea to cool to room temperature.
02 - In a blender, combine diced mango, diced peaches, honey or agave syrup, and lemon juice. Blend until smooth consistency is achieved.
03 - Pour the fruit purée through a fine mesh sieve into a pitcher to remove fiber particles, if desired for smoother texture.
04 - Add the cooled tea to the pitcher containing the fruit purée. Stir thoroughly to combine.
05 - Add 2 cups cold water and 1 cup ice cubes to the pitcher. Stir well to chill and dilute to desired taste.
06 - Add half of the fresh mint leaves to the pitcher and gently muddle to release aromatic oils and flavor.
07 - Refrigerate the mixture for at least 15 minutes until thoroughly chilled.
08 - Pour over additional ice cubes in serving glasses. Garnish with mango and peach slices and fresh mint leaves.

# Expert Advice:

01 -
  • It tastes indulgent and complex, but comes together in less time than it takes to chill a wine glass.
  • You can feel good serving it to guests because it's naturally sweetened fruit with zero pretension.
  • The flavor balance between tart lemon and honeyed fruit somehow makes you want to drink more, not less.
02 -
  • If your fruit isn't ripe, your tea will taste thin no matter what else you do—ripeness is non-negotiable here, so buy fruit that smells fragrant and yields ever so slightly to thumb pressure.
  • Steeping tea longer than 5 minutes or brewing it in already-boiling water turns it bitter and ruins the delicate fruit balance; always let water cool for 30 seconds before adding tea bags.
  • Adding mint directly to the pitcher hours ahead of serving makes it turn dark and mushy—wait until you're ready to chill, muddle gently, and always serve with fresh mint sprigs on the glass for that bright pop.
03 -
  • Buy mango and peaches a day or two before you plan to make this, let them sit on the counter at room temperature, and they'll develop maximum sweetness and flavor intensity—cold storage delays ripening and mutes the taste.
  • Always taste the fruit puree before adding tea to check your sweetness level, because different fruit has different sugar content, and adjusting now is easier than fixing it in a pitcher of finished drink.
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