Mango Hibiscus Iced Tea
A stunning two-layer drink made with creamy mango purée and tangy hibiscus tea. Easy to make, beautiful to serve, and perfect for any summer party or gathering.
Equipment
- Tea kettle or small saucepan
- Blender
- Airtight container
- Tall clear glasses for serving
Ingredients
- 2 tablespoons dried hibiscus flowers
- 5 cups boiling water
- 1 large ripe mango
- 1 tablespoon fresh lemon juice
- 2 tablespoons agave syrup
- 1 tablespoon water
- 1 cup ice (plus more for serving)
Instructions
- Brew the hibiscus tea. Add 2 tablespoons of dried hibiscus flowers to a tea kettle or heat-safe pitcher. Pour in 5 cups of boiling water. Let steep for 10–15 minutes, then let cool to room temperature. Transfer to the fridge and chill completely (at least 30 minutes, or overnight).
- Make the mango purée. Slice the mango and scoop the flesh into a blender. Add 1 tablespoon lemon juice, 2 tablespoons agave syrup, and 1 tablespoon water. Blend until completely smooth. Transfer to an airtight container and refrigerate until ready to serve.
- Assemble the drinks. Add 2–3 tablespoons of mango purée to the bottom of a tall clear glass. Add a generous handful of ice on top. Slowly pour the chilled hibiscus tea over the ice to create the two-layer effect. Stir just before drinking and enjoy!
Notes
- If fresh mango is not in season, frozen mango (thawed) or store-bought mango purée work perfectly.
- Both the hibiscus tea and mango purée can be made 1–2 days ahead and stored in the fridge.
- For a sparkling version, use sparkling water in place of hibiscus tea, or top the finished drink with a splash of club soda.
- To scale for a party, double or triple all ingredients. Set up a self-serve station with the purée, ice, and tea so guests can build their own.
- For the best layers, make sure the hibiscus tea is fully chilled before pouring, and add plenty of ice between the mango and tea layers.