There’s something about a tall, chilled glass of Mango Hibiscus Iced Tea that feels like sunshine in a cup. Bright magenta hibiscus steeped to tart perfection pairs with the tropical sweetness of ripe mango, creating a drink that’s both refreshing and oddly comforting. I think of backyard brunches, long summer afternoons, and quiet moments on the porch when I sip this Mango Hibiscus Iced Tea — it smells floral and citrusy at first, then the mango shows up with a smooth, velvety sweetness that balances the hibiscus’ lively tang.
This recipe is exactly the kind of thing I make when I want a homemade beverage that looks as pretty as it tastes. It’s lovely for guests, perfect with spicy food, and a simple way to feel a little festive without fuss. If you enjoy bright, layered flavors and a drink that can double as a mocktail base, this Mango Hibiscus Iced Tea will quickly become a staple in your fridge. For inspiration on other hibiscus blends and fruity refreshments, I sometimes check out variations like a hibiscus lemonade refresher to switch up the citrus profile (see this hibiscus lemonade refresher).
Why you’ll love this recipe
- The color is gorgeous — deep pink that makes every sip feel celebratory.
- It’s quick to make but tastes like you spent all afternoon on it.
- The mix of tart hibiscus and sweet mango is perfectly balanced and very refreshing.
- It’s naturally dairy-free and easy to adapt for more or less sweetness.
- You can make a big batch for parties or a single glass for a relaxing moment.
How to make Mango Hibiscus Iced Tea
First, steep the hibiscus so you have a bright, floral base that’s slightly tart — this is when the kitchen starts to smell amazing. Next, blend ripe mango with a bit of lemon and agave to create a silky purée that brightens and sweetens the drink. Once both components are chilled, assemble glasses with mango purée, ice, and the hibiscus tea for a layered look and a refreshing balance of flavor. Finally, give the glass a good stir and enjoy immediately, or keep the components chilled separately for quick assembly later.
If you prefer to make this ahead, keep the hibiscus tea and mango purée refrigerated in separate airtight containers (I store mine in an airtight container to preserve the bright flavors). When guests arrive, all you have to do is pour, stir, and hand out straws.
Ingredients
- 2 tablespoons Dried Hibiscus Flowers
- 5 cups Boiling Water
- 1 Large Ripe Mango*
- 1 tablespoon Lemon Juice
- 2 tablespoons Agave Syrup
- 1 tablespoon Water
- 1 cup Ice
- Tea Kettle
- Blender
- Air-Tight Container
A quick note about the key ingredients: dried hibiscus flowers give the tea its vivid color and tart, cranberry-like flavor; choose good-quality, food-grade hibiscus for the cleanest flavor. A large ripe mango provides natural sweetness and a silky texture — varieties like Ataulfo or Kent blend wonderfully, but any ripe mango will do. Agave syrup adds gentle sweetness without overpowering the floral notes; honey or simple syrup are fine substitutes if you prefer. Lemon juice brightens the mango and helps keep the flavor balanced, while the small splash of water just helps the mango move through the blender smoothly.
If you need substitutes: use honey or maple syrup instead of agave; lime juice can replace lemon for a slightly more tropical tang. If you don’t have dried hibiscus, you can experiment with a strong brew of rooibos and add extra lemon, but the color and signature tartness will differ.
Directions
Add 2 tablespoons of dried hibiscus flowers to a tea kettle and pour in 5 cups of boiling water. Let the flowers steep until the tea cools down completely — I usually steep it for 20 to 30 minutes so the flavor really blooms and the color goes deep magenta. To speed up the cooling process, transfer the kettle or an intermediate pitcher to the fridge after 30 minutes, which helps when you’re trying to serve the drink soon.
While the hibiscus steeps, slice a large ripe mango and add it to a blender with 1 tablespoon of lemon juice, 2 tablespoons of agave syrup, and 1 tablespoon of water. Blend until smooth; you’re aiming for a velvety purée without fibrous chunks. Give it a quick taste to check the balance — if the mango isn’t sweet enough, a touch more agave will do the trick. Store the mango purée in an airtight container in the fridge so it stays bright and fresh.
When you’re ready to serve, fill a glass with about 1 cup of ice, add a generous spoonful or two of mango purée, and pour chilled hibiscus tea over it. Stir well so the mango swirls into the tea, creating pretty layers that mingle into a balanced drink. Taste and adjust — a squeeze more lemon or a drizzle of agave can tune the flavor to your liking. Enjoy immediately for the best texture and chill.
How to serve Mango Hibiscus Iced Tea
Serve this Mango Hibiscus Iced Tea in tall glasses or mason jars so the color gradient can show through. It’s perfect for brunches, pool parties, picnics, or as a non-alcoholic option at holiday gatherings. Pair it with spicy foods — think tacos, jerk chicken, or curry — to let the hibiscus’ tart notes cut through richness, or serve it alongside light pastries and fresh fruit for a sunny brunch spread.
For a fancier presentation, garnish each glass with a thin slice of mango or a sprig of mint. The visual cue of deep pink tea and golden mango makes this drink feel special; when you hand one to someone, they’ll notice the bright color and floral aroma before they take their first sip.
How to store Mango Hibiscus Iced Tea
Store leftover hibiscus tea covered in the refrigerator for up to 4–5 days. Keep the mango purée in an airtight container for up to 3 days; beyond that, the flavor slowly degrades and the texture can darken. If you want to make a large batch and keep it longer, freeze the mango purée in ice cube trays or freezer-safe containers for up to 3 months — thaw in the fridge and give it a quick stir before using.
Avoid freezing the combined drink; textures change when ice crystals form. When you’re ready to enjoy stored components, a quick stir and chill in the fridge will bring everything back to serving-ready condition. If the tea tastes flat after a couple of days, brighten it with a squeeze of lemon before serving.
Tips for perfect Mango Hibiscus Iced Tea
- Use very ripe mangoes for the silkiness and natural sweetness — underripe fruit will taste starchy and thin.
- Let the hibiscus steep long enough to release its color and tartness, but don’t over-steep for too long or it can turn very tart. I find 20–30 minutes is ideal.
- Keep the tea and mango purée separate until serving to retain the best texture and color.
- Taste as you go: small adjustments of lemon and agave will make a big difference.
- If the mango purée is too thick, add another splash of water to help it blend and layer nicely over ice. For inspiration with other hibiscus recipes and pairings, check out this cracked garlic steak tortellini sauce bliss idea for a savory menu match.
These are tricks I use every time I make this drink — they save time and always lead to a more balanced, restaurant-quality result.
Variations
- Sparkling Mango Hibiscus: Replace half of the chilled hibiscus tea with sparkling water for a fizzy version. Add the sparkling element right before serving to keep the bubbles lively.
- Mango Hibiscus Mocktail: Add a few drops of orange blossom water and garnish with edible flowers for a fragrant, non-alcoholic mocktail that feels elevated.
- Spiced Hibiscus Mango: Simmer the hibiscus with a cinnamon stick and a couple of cardamom pods while steeping for a warm spice undertone that’s lovely when serving during cooler months. Strain before chilling.
- Boozy Twist: Mix in a splash of white rum or tequila at serving time for a simple cocktail; adjust sweetness to balance the spirit.
- Low-Sugar Version: Skip the agave and use a mashed banana or a small amount of stevia to sweeten without added sugar — the mango’s natural sugars still keep it balanced.
Each variation keeps the core idea intact while offering a different vibe, whether you want bubbly, spiced, or boozy.
FAQs
Q: Can I make Mango Hibiscus Iced Tea with fresh hibiscus instead of dried?
A: Yes — fresh hibiscus calyces work well, though they can be harder to find. Use a slightly larger volume of fresh petals since they’re less concentrated than dried. Steep the fresh hibiscus until the water turns a deep pink and tastes tangy; then chill as usual.
Q: How can I make this recipe less tart?
A: Reduce the steeping time slightly or add a touch more agave to the mango purée. You can also add a bit more mango purée per glass to increase sweetness and mellow the hibiscus’ acidity. Tasting and small adjustments are the easiest way to get the balance you like.
Q: Is this drink kid-friendly?
A: Absolutely — it’s naturally caffeine-free and fruity, so kids often love the color and sweet-tart flavor. Just adjust the sweetness to their preference and serve in fun cups to make it feel special.
Q: Can I use frozen mango?
A: Frozen mango works just fine and is actually a convenient option year-round. Let it thaw slightly so your blender can handle it, or blend directly for a slushier texture. If using frozen, you might need a touch less water or agave depending on the mango’s sweetness.
Q: How long can I keep the prepared drink in the fridge?
A: Once combined with ice and served, drink it right away for the best texture. If you mix hibiscus tea and mango purée and store them separately, the tea lasts 4–5 days and the purée lasts about 3 days. Always keep both covered and cold.
Conclusion
I hope this Mango Hibiscus Iced Tea becomes one of those recipes you turn to for easy celebration and everyday refreshment. It’s simple to make, looks beautiful, and strikes a lovely balance between floral tartness and tropical sweetness. If you love exploring flavored teas and fruity blends, you might enjoy comparing commercial blends like the Smith Teamaker hibiscus mango iced tea for inspiration or a similar homemade take at Maria’s Munchies for another home cook’s approach. If you love this Mango Hibiscus Iced Tea, save it for later or share it with someone who’d enjoy it too.
For a commercial reference to a hibiscus mango blend, see Smith Teamaker’s Hibiscus Mango Iced Tea. For another homemade take and serving ideas, check out Mango Hibiscus Iced Tea – Maria’s Munchies.
Print
Mango Hibiscus Iced Tea
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and vibrant iced tea combining tart hibiscus and sweet mango, perfect for warm days and festive occasions.
Ingredients
- 2 tablespoons Dried Hibiscus Flowers
- 5 cups Boiling Water
- 1 Large Ripe Mango
- 1 tablespoon Lemon Juice
- 2 tablespoons Agave Syrup
- 1 tablespoon Water
- 1 cup Ice
- Tea Kettle
- Blender
- Air-Tight Container
Instructions
- Add the dried hibiscus flowers to a tea kettle and pour in the boiling water. Let steep until cooled for about 20-30 minutes.
- Slice the ripe mango and place it in a blender with lemon juice, agave syrup, and water. Blend until smooth to create a velvety purée.
- Once ready to serve, fill a glass with ice, add mango purée, and pour the chilled hibiscus tea over it. Stir well before enjoying.
- For storage, keep hibiscus tea and mango purée in separate airtight containers in the fridge until ready to serve.
Notes
Serve with a slice of mango or mint garnish for a festive look. Enjoy within the best texture conditions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Beverage
- Method: Blending and Steeping
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
