Mango Peach Iced Tea (Printable)

A cool, fruity iced tea featuring mango, peach, and fresh mint for a naturally vibrant drink.

# 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
09 - 1 small bunch fresh mint leaves
10 - Mango and peach slices for garnish

# Directions:

01 - Bring 4 cups water to a boil. Remove from heat, add tea bags, and steep for 5 minutes. Remove tea bags and allow tea to cool completely.
02 - In a blender, combine diced mango, diced peaches, honey or agave syrup, and lemon juice. Blend until smooth.
03 - Strain the fruit purée through a fine mesh sieve into a pitcher to remove fiber particles if desired.
04 - Add the cooled tea to the pitcher with the fruit purée. Stir thoroughly to combine.
05 - Add 2 cups cold water and 1 cup ice cubes. Stir well to chill and dilute to desired strength.
06 - Add half of the mint leaves to the pitcher and muddle gently to release aromatic oils and flavor.
07 - Refrigerate for at least 15 minutes until thoroughly chilled.
08 - Pour over fresh ice cubes in glasses. Garnish with mango and peach slices and additional fresh mint leaves.

# Expert Tips:

01 -
  • It tastes like summer in a glass, but comes together in under 30 minutes without any fussy technique.
  • The fruit purée method means you're actually drinking the nutritional goodness, not just steeping flavors.
  • One batch makes enough for the whole crew, and it gets better as it sits because the mint keeps developing.
02 -
  • Canned or frozen fruit won't give you that fresh, dimensional flavor—the farmer's market fruit really does matter here, so time this recipe for peak peach and mango season.
  • Don't skip the lemon juice even if you think the fruit is sweet enough; it acts like a flavor enhancer and prevents the drink from tasting flat or one-note.
03 -
  • Brew your tea a full day ahead if you can—it actually mellows and develops more depth, which counterintuitively makes the fruit flavors pop even brighter.
  • If your sieve is too fine and the purée clogs, just let it sit and drip naturally rather than pushing it through, which introduces unwanted bitterness from the fruit skins.
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