Description
A refreshing and vibrant Mango Hibiscus Iced Tea perfect for cooling down on hot summer days. This delightful drink combines the tartness of hibiscus flowers with the sweet, tropical flavor of ripe mango, sweetened naturally with honey or agave syrup. Easy to prepare and wonderfully hydrating, it’s a perfect beverage to serve chilled over ice and garnished with fresh mint leaves.
Ingredients
Scale
Tea Base
- 2 cups water
- 1/4 cup dried hibiscus flowers
Flavoring
- 1 ripe mango, peeled and diced
- 1/4 cup honey or agave syrup (adjust to taste)
To Serve
- Ice cubes
- Fresh mint leaves for garnish (optional)
Instructions
- Boil Water: Bring 2 cups of water to a boil in a saucepan to prepare the base for the hibiscus tea.
- Steep Hibiscus Flowers: Add 1/4 cup of dried hibiscus flowers to the boiling water and allow to steep for about 10 minutes, releasing a tangy, floral flavor and rich color.
- Strain Tea: Pour the brewed hibiscus tea through a fine mesh strainer into a pitcher, discarding the soaked hibiscus flowers to ensure a smooth beverage.
- Add Mango and Sweetener: Stir the diced ripe mango and 1/4 cup honey or agave syrup into the warm tea until the sweetener dissolves completely, infusing the tea with tropical sweetness.
- Cool and Chill: Let the tea mixture cool down to room temperature, then place the pitcher in the refrigerator to chill thoroughly before serving.
- Serve: Pour the chilled mango hibiscus tea over ice cubes in glasses and garnish with fresh mint leaves if desired for a refreshing finish.
Notes
- Adjust the amount of honey or agave syrup to suit your preferred sweetness level.
- For a smoother texture, you can blend the mango before adding to the tea.
- Use fresh mint leaves to add a bright, aromatic flavor to your iced tea.
- The tea can be stored in the refrigerator for up to 3 days.
- To make this recipe vegan, choose agave syrup instead of honey.
