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Mango Hibiscus Iced Tea

Mango Hibiscus Iced Tea

A refreshing and vibrant iced tea combining the tartness of hibiscus flowers with the tropical sweetness of ripe mangoes. Perfect for a hot summer day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 glasses
Course: Beverage, Summer Drink
Cuisine: Fusion
Calories: 120
Ingredients Method Notes

Ingredients
  

Tea Base
  • 4 cups Water
  • 1/2 cup Dried Hibiscus Flowers (Sorrel)
  • 2 Tea Bags (Black or Green) Optional, for extra caffeine
Mango Flavoring
  • 1 cup Mango Puree From ripe fresh or frozen mangoes
  • 1/2 cup Sweetener Adjust to taste (e.g., simple syrup, agave, or sugar)
  • 1 Lime Juice of Freshly squeezed
For Serving
  • To Fill Ice Cubes
  • Garnish Fresh Mint Sprigs

Method
 

Instructions
  1. Bring 4 cups of water to a rolling boil in a medium saucepan.
  2. Remove the water from the heat. Add the dried hibiscus flowers and the optional tea bags. Cover the saucepan and let it steep for 10-15 minutes, depending on desired strength.
  3. Strain the hibiscus tea mixture using a fine-mesh sieve into a heat-proof pitcher, discarding the solids. The liquid should be a deep ruby red.
  4. While the tea is still warm, stir in the mango puree and your preferred sweetener until fully dissolved. Allow the mixture to cool to room temperature.
  5. Once cooled, stir in the fresh lime juice. Taste and adjust sweetness or tartness as necessary.
  6. Fill serving glasses completely with ice cubes. Pour the Mango Hibiscus Iced Tea over the ice. Garnish each glass with a sprig of fresh mint before serving immediately.

Notes

For the best flavor, use very ripe, sweet mangoes. If preparing ahead of time, store the tea concentrate in the refrigerator for up to 3 days before mixing and serving over ice.