There’s something undeniably refreshing about a tall glass of mango iced tea on a warm afternoon. The sweet tropical flavor of ripe mangoes blends beautifully with the bold, brisk taste of black tea, creating a drink that’s as vibrant in color as it is in flavor.

I first crafted this homemade mango iced tea after returning from a summer trip where I had tasted a similar drink at a beach café. I wanted to recreate that moment—the sun on my skin, the sea breeze in the air, and that cool sip of mango goodness. Now, it’s my go-to drink for barbecues, picnics, and even quiet afternoons on the porch. Let me show you why it might become yours too.

Why You'll Love This Homemade Mango Iced Tea

Get ready to meet your new favorite summertime beverage. This mango iced tea is not only delicious but also surprisingly simple to make at home.

First, it’s wonderfully refreshing and naturally sweet. Thanks to ripe mangoes, you don’t need much sugar—just enough to enhance the fruit’s natural flavor without overpowering it.

It’s also budget-friendly and better than store-bought. Skip the bottled teas with preservatives and make your own for a fraction of the price using real fruit and tea bags you probably already have in your pantry.

Another reason to love it? It’s easy to customize. Whether you prefer green tea instead of black, or like a little fizz from sparkling water, this recipe is a perfect base to experiment with.

Finally, this mango iced tea is an entertainer’s dream. Serve it in a pitcher with fresh mango slices and mint sprigs, and you’ve got a showstopper for your next brunch or garden party.

Once you’ve had your first sip, you'll understand why I keep a pitcher of this in my fridge all summer long.

Ingredients Notes

The beauty of this homemade mango iced tea is in its few but flavorful ingredients. Everything comes together to create a harmonious, tropical-inspired drink with minimal fuss.

Mangoes are the star here. You want them ripe and juicy for the best flavor and natural sweetness. I prefer using Ataulfo or Kent mangoes for their smooth, non-fibrous texture. If fresh mangoes aren’t in season, high-quality frozen mango chunks will do the trick beautifully.

Black tea adds that essential base note of earthiness to balance the mango’s sweetness. English breakfast or orange pekoe tea bags work well, but you can also use loose-leaf if you have it. For a milder flavor, green tea is a great substitute.

Sugar, while optional, enhances the mango's natural sweetness and helps round out the flavors. You can adjust the amount depending on your preference or swap it for honey or agave syrup for a more natural alternative.

Lemon juice brings a bright acidity that keeps the drink from becoming too cloying. A little goes a long way here—just enough to add sparkle to each sip.

You’ll also need a blender or food processor to purée the mango, a mesh strainer to remove pulp if you prefer a smooth tea, and a large pitcher for serving and chilling. A good sharp knife and peeler will make mango prep much easier.

How To Make This Homemade Mango Iced Tea

Making mango iced tea at home is a simple and rewarding process. With just a bit of blending, brewing, and cooling, you’ll have a refreshing pitcher ready in no time.

Start by brewing your tea. Boil about four cups of water, then steep four black tea bags for around five minutes. If you like your tea stronger, let it steep a minute or two longer. Once done, remove the bags and allow the tea to cool slightly.

While the tea is brewing, prepare your mango purée. Peel and dice two large ripe mangoes, removing the pits. Add the chunks to a blender along with a splash of water and blend until completely smooth. If you prefer a silky texture, strain the purée through a fine mesh sieve to remove any fibrous bits.

In a large pitcher, combine the slightly cooled tea with the mango purée. Stir in two to four tablespoons of sugar, depending on how sweet your mangoes are and how sweet you want your tea. Add one to two tablespoons of freshly squeezed lemon juice to brighten everything up.

Fill the pitcher with cold water until you reach your desired strength—usually another three to four cups. Give everything a good stir and taste. Adjust sweetness or acidity if needed. Then pop the pitcher into the fridge and let it chill for at least an hour.

When you’re ready to serve, pour the mango iced tea over glasses filled with ice. Garnish with extra mango slices, lemon wheels, or a sprig of fresh mint for an elegant touch. The whole process takes about 15 minutes of active time and yields enough for 6-8 glasses.

Storage Options

Homemade mango iced tea stores beautifully, making it a great make-ahead option for parties or everyday sipping.

Store any leftovers in a sealed pitcher or glass bottle in the refrigerator. It will stay fresh for up to 3-4 days, though the mango flavor is best within the first two days.

If you plan to store it longer, consider keeping the mango purée and brewed tea separate until just before serving. This keeps the texture smooth and the flavor bright.

For a fun twist, you can freeze the tea in ice cube trays. Use the cubes later to chill fresh glasses of tea without watering them down.

To reheat (if using leftover brewed tea for a warm version), simply pour into a saucepan and warm gently over low heat. However, this recipe is truly meant to be enjoyed cold.

Variations and Substitutions

One of the best things about this mango iced tea is how adaptable it is. With a few simple tweaks, you can customize it to suit your taste or make use of what you have on hand.

If you’re not a fan of black tea, try green tea or even herbal teas like hibiscus or chamomile for a caffeine-free version. Each gives the drink a unique flavor twist while keeping it refreshing.

Swap the mango for other fruits like peach, pineapple, or passionfruit. These fruits blend well with tea and offer a similarly tropical flair.

Want a bit of sparkle? Use half still water and half sparkling water when mixing the final pitcher for a fizzy version. It makes the tea feel lighter and perfect for brunches or garden parties.

To make it more cocktail-friendly, add a splash of white rum or vodka and you’ve got a tropical iced tea cocktail that’s sure to impress your guests.

And if you’re watching your sugar intake, use stevia or monk fruit sweetener in place of regular sugar. The mango already brings a lot of sweetness, so you may find you need very little added at all.

Don’t be afraid to experiment. The joy of this recipe is that it invites creativity while delivering reliably delicious results.