Mango Peach Iced Tea (Printable)

A bright and fruity mango-peach iced tea enhanced with fresh mint for refreshing sipping.

# What you'll need:

→ Tea Base

01 - 4 cups water
02 - 4 black 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 more for serving
09 - 1 small bunch fresh mint leaves
10 - Mango and peach slices for garnish

# How to make it:

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 tea to cool to room temperature.
02 - Combine diced mango, diced peaches, honey or agave syrup, and fresh lemon juice in a blender. Blend until smooth.
03 - Pour the fruit purée through a fine mesh sieve into a pitcher to remove excess fibers, if desired.
04 - Add the cooled tea to the pitcher with the strained fruit purée. Stir thoroughly to combine.
05 - Add 2 cups cold water and 1 cup ice cubes to the pitcher. Stir well to chill and adjust dilution to your preference.
06 - Add half of the fresh mint leaves to the pitcher and gently muddle to release the mint's natural oils and flavor.
07 - Refrigerate the pitcher for at least 15 minutes until thoroughly chilled.
08 - Pour the iced tea over additional ice cubes in serving glasses. Garnish each glass with mango and peach slices and fresh mint leaves.

# Expert suggestions:

01 -
  • It tastes like summer in a glass without any complicated steps or fancy equipment you don't already have.
  • The natural sweetness from the fruit means you're in total control of how much sugar actually goes in your drink.
  • You can make a whole pitcher in less time than it takes to run to a café, and it costs a fraction of the price.
02 -
  • Over-steeping your tea bags is the biggest mistake—even five extra minutes turns it bitter and overpowers the delicate fruit flavors, so set a timer and stick to it.
  • Blending frozen fruit instead of fresh makes the drink watery because all that ice melts immediately when added to warm tea, so always use room-temperature ripe fruit.
03 -
  • If you can't find perfectly ripe mangoes and peaches, frozen ones work beautifully—thaw them completely, drain any excess liquid, and blend them exactly the same way for results that honestly taste even more concentrated.
  • The secret to a drink that tastes restaurant-quality is making sure everything is absolutely cold before you serve it, so chill your glasses in the freezer for ten minutes while you're pouring, and the whole experience feels elevated.
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