Mango Peach Iced Tea (Printable)

A refreshing blend of mango, peach, and mint chilled to perfection for a cool, fruity drink.

# What You Need:

→ Tea Base

01 - 4 cups water
02 - 4 black tea bags or green 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 additional for serving
09 - 1 small bunch fresh mint leaves
10 - Mango and peach slices for garnish, optional

# How To Make:

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 the tea to cool to room temperature.
02 - Combine diced mango, diced peaches, honey or agave syrup, and lemon juice in a blender. Blend until completely smooth.
03 - Pour the fruit purée through a fine mesh sieve into a pitcher, pressing gently to remove excess fibers if desired.
04 - Add the cooled tea to the pitcher with the fruit purée. Stir thoroughly to combine.
05 - Pour 2 cups cold water and 1 cup ice cubes into 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 completely chilled.
08 - Pour the iced tea over additional ice cubes in serving glasses. Garnish with mango and peach slices and fresh mint leaves.

# Expert Tips:

01 -
  • It tastes like a fancy café drink but takes barely twenty minutes from start to first sip.
  • The natural sweetness of the fruit means you're not drowning in added sugar, just real flavor.
  • There's something almost meditative about muddling mint and watching it release that bright green scent.
02 -
  • Don't skip cooling the tea completely before mixing—hot liquid can separate the fruit purée and make the drink look less appealing.
  • The mint goes in twice: half muddled in the pitcher for background flavor, half fresh on top for that moment when you bring the glass to your lips and smell it first.
03 -
  • Freeze the fruit purée in an ice cube tray—you'll have instant flavor bombs to add to water or sparkling tea anytime, no blending required.
  • Make a big batch on Sunday and keep it in a glass pitcher in the fridge; it actually tastes better on day two when all the flavors have had time to really know each other.
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