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Refreshing Mango Hibiscus Iced Tea

A vibrant and light iced tea combining the tart, floral notes of hibiscus with the sweet, tropical flavor of fresh mango.
Print Recipe
Prep Time 10 minutes
Chilling Time 1 minute
Total Time 1 minute
Servings: 6 glasses
Course: Beverage, Drink
Cuisine: Fusion, Tropical
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

For the Hibiscus Tea Base
  • 6 cups water for brewing tea
  • 0.5 cup dried hibiscus flowers or 6-8 tea bags
  • 0.25 cup granulated sugar or simple syrup optional, adjust to taste
For the Mango Infusion
  • 1 large, ripe fresh mango for blending
  • 1 cup additional water for blending mango
For Assembly
  • Ice cubes
  • cubes of fresh mango diced, for garnish

Equipment

  • Large pot
  • Fine-mesh sieve
  • Blender
  • Large pitcher

Method
 

  1. Bring 6 cups of water to a boil. Remove from heat. Add hibiscus flowers/tea bags and sugar (if using). Cover and steep for 10-15 minutes. Strain and cool completely.
  2. Peel and dice the large fresh mango. Set aside 1/2 cup of cubes for garnish. Blend the remaining mango flesh with 1 cup of water until smooth.
  3. Pour the blended mango mixture through a fine-mesh sieve, pressing on the solids to extract all juice. Discard pulp.
  4. Combine the cooled hibiscus tea and strained mango juice in a large pitcher. Stir well. Adjust sweetness if needed.
  5. Refrigerate for at least 1 hour until thoroughly chilled (the thin, viscous, watery consistency aids quick chilling).
  6. Fill tall glasses with ice. Pour the chilled iced tea over the ice. Add the reserved mango cubes to each glass for garnish. Serve immediately.

Notes

Do not over-steep the hibiscus tea to avoid bitterness. Use simple syrup or sugar to balance the tartness. The final drink should have a light, thin, viscous, watery consistency, perfect for refreshing.