Iced Mango Hibiscus Tea

Finding a refreshing drink that’s both naturally sweet and good for you can feel like searching for a needle in a haystack. Between sugary sodas and artificial fruit drinks taking up entire grocery store aisles, it’s hard to spot beverages that won’t send your blood sugar through the roof – especially when you’re trying to keep the whole family happy on hot summer days.

That’s where this mango hibiscus tea comes in: it’s naturally sweetened, super easy to make in big batches, and can be tweaked to suit everyone’s taste preferences, from the kids who love it extra sweet to those who prefer a more subtle flavor.

What Kind of Mango Should I Use?

For this refreshing tea, you’ll want to pick a mango that’s perfectly ripe to get the best natural sweetness and flavor. The most common varieties you’ll find at the grocery store are Tommy Atkins, Ataulfo (also called honey mangos), or Kent – any of these will work great in this recipe. You can tell a mango is ready to use when it gives slightly when gently squeezed and has a sweet, fruity smell near the stem. If your mango is a bit firm, you can speed up ripening by placing it in a paper bag with a banana for a day or two. Just avoid using mangos that are too soft or have brown spots, as they might be overripe and affect the fresh taste of your tea.

Options for Substitutions

This refreshing drink can be customized with several easy swaps:

• Dried hibiscus blooms: If you can’t find hibiscus blooms, you can use 4 hibiscus tea bags instead. In a pinch, you could also use cranberry juice (about 1 cup) mixed with water, though the flavor profile will be different.
• Mango: Fresh mango is best, but you can use 1 cup of frozen mango chunks. If mangoes aren’t available, try peaches or nectarines for a similar sweet-tart flavor.
• Agave nectar: Feel free to swap this with honey, maple syrup, or simple syrup. Start with 1½ tablespoons and adjust to taste, as sweeteners vary in intensity.
• Lemon juice: Lime juice works just as well, or you can use orange juice for a sweeter citrus note. Use the same amount as called for in the recipe.
• Ice cubes: For a slushier drink, try using crushed ice. You can also freeze some of the prepared tea into ice cubes to avoid diluting your drink.

Watch Out for These Mistakes While Making

The biggest mistake when brewing hibiscus tea is using water that’s too hot, which can make the tea taste bitter – instead, let boiling water cool for about 2 minutes before pouring it over the hibiscus flowers, and steep for no longer than 5 minutes. When it comes to the mango puree, using underripe fruit will result in a bland, fibrous mixture that won’t blend smoothly – make sure your mango yields slightly when gently pressed and has a sweet aroma at the stem end. Another common error is adding the mango mixture to hot tea, which can dull its fresh flavor and bright color – always let your hibiscus tea cool completely before combining with the fruit puree. For the best flavor balance, taste and adjust the sweetness before adding ice, since the melting ice will dilute the drink over time.

What to Serve With Mango Hibiscus Tea?

This refreshing drink pairs wonderfully with light snacks and treats that won’t overpower its fruity-floral taste. A plate of butter cookies or shortbread makes for an excellent afternoon tea companion, while coconut macaroons bring out the tropical notes of the mango. For a casual brunch setup, serve this tea alongside some lemon scones or mini muffins. If you’re hosting a summer gathering, try pairing it with fresh fruit skewers or small cucumber sandwiches – the cool, crisp flavors work really well with the tea’s sweet-tart profile.

Storage Instructions

Keep Cool: Pour your mango hibiscus tea into a sealed pitcher or container and pop it in the fridge. It’ll stay fresh and tasty for up to 3 days. The flavors actually get better after a day as they have time to mingle together!

Prep Ahead: You can make the hibiscus tea base up to 5 days ahead and keep it in the fridge. When you’re ready to serve, just blend in the fresh mango mixture. This makes it super convenient when you’re planning to serve it at a gathering or want to enjoy it throughout the week.

Serve: Give the tea a good stir before serving, as the fruit pieces might settle at the bottom. Pour over fresh ice cubes for the best taste. If you notice any separation, just give it a quick shake or stir, and it’ll be good as new!

Preparation Time	15-20 minutes
Cooking Time	5-10 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 180-220
• Protein: 1-2 g
• Fat: 0-1 g
• Carbohydrates: 45-50 g

Ingredients

• 2 tablespoons dried hibiscus blooms
• 5 cups hot water
• 1 large mango, ripe
• 1 tablespoon lemon juice
• 2 tablespoons agave nectar
• 1 tablespoon additional water
• 1 cup ice cubes
• Tea kettle
• Blender
• Sealed container

Step 1: Prepare the Hibiscus Tea

Add 2 tablespoons of dried hibiscus flowers to a tea kettle.

Pour in 5 cups of boiling water over the flowers.

Allow it to steep and cool down completely.

To expedite the cooling process, transfer the tea to the refrigerator after 30 minutes, letting it chill thoroughly.

Step 2: Make the Mango Purée

Slice a large ripe mango, removing the skin and pit.

Place the mango slices in a blender, adding a splash of lemon juice and agave syrup to taste.

Add a little water to assist with blending.

Blend the mixture until it becomes smooth.

Transfer the mango purée to an airtight container and store it in the refrigerator to chill.

Step 3: Assemble the Drink

In a glass, layer a portion of the chilled mango purée at the bottom.

Add a handful of ice cubes on top of the mango purée.

Pour the chilled hibiscus tea over the ice until the glass is filled.

Stir well to combine the flavors and enjoy your refreshing beverage!