This homemade peach mango iced tea is fruity, lightly sweet, and incredibly refreshing on a hot day. It combines freshly brewed tea with ripe peaches and mangoes, so you get plenty of real fruit flavor without relying on bottled syrup or artificial flavoring.
The recipe takes about 10 minutes of hands-on preparation and can be made with black tea or green tea. You can sweeten it with honey, maple syrup, or simple syrup—or leave out the sweetener when your fruit is naturally sweet.
I especially love making this iced tea when peaches and mangoes are in season. Their juicy sweetness softens the stronger flavor of the brewed tea, while a little lemon and fresh mint keep the drink bright and refreshing. Serve it over plenty of ice for summer parties, barbecues, or a relaxing afternoon at home.
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Why You’ll Love This Peach Mango Iced Tea
- Made with real fruit: Fresh peaches and mangoes give the tea a naturally fruity flavor without the need for flavored drink mixes.
- Easy to customize: Use black tea for a stronger flavor or green tea for a lighter drink. You can also adjust the sweetness based on how ripe your fruit is.
- Simple to prepare: The recipe requires only a few basic ingredients and about 10 minutes of active preparation.
- Perfect for entertaining: Make a pitcher ahead of time and keep it chilled until you are ready to serve it at a picnic, barbecue, or summer party.
Ingredients and Substitutions
- Tea: Black tea creates a stronger, more traditional iced-tea flavor and pairs especially well with sweet fruit. Green tea can be used for a lighter, more delicate drink. Avoid steeping either variety for too long, or the tea may become bitter.
- Mango: Use a ripe mango that gives slightly when gently pressed. A sweet, ripe mango provides plenty of tropical flavor and may reduce the amount of added sweetener you need.
- Peach: Choose a fragrant, ripe peach for the best flavor. You can leave the peel on because the fruit mixture will be blended and strained.
- Sweetener: Honey, maple syrup, simple syrup, or your preferred sweetener will work. Start with a small amount, taste the finished drink, and add more only when needed. Because the sweetness of fresh fruit varies, I recommend tasting the tea before adding sweetener; readers watching their added sugar can also review the CDC guidance on sweetened drinks.
- Lemon: Fresh lemon juice balances the fruit's sweetness and brightens the tea. Lime juice can be used instead.
- Mint: Fresh mint is optional, but it adds a cool, refreshing finish.
- Ice: Add ice to individual glasses rather than storing it in the pitcher, since melting ice can dilute the tea.
How to Make Peach Mango Iced Tea
- Step 1 - Brew the tea: Bring the water to a boil and pour it over the tea bags. Let the tea steep for 3–5 minutes. Remove the tea bags gently without squeezing them, since squeezing may make the tea taste bitter. Allow the brewed tea to cool to room temperature.
2. Step 2 - Blend the peach and mango: Add the chopped ripe mango and peach to a blender. Pour in a small amount of water and blend until the fruit mixture is smooth. The puree may still contain tiny pieces of peach skin, which will be removed in the next step.
3. Step 3 - Strain the fruit puree: Place a fine-mesh strainer over a bowl or measuring cup. Pour the peach-mango puree into the strainer and press it through with the back of a spoon. This removes the fruit skin and fibrous pulp, giving the iced tea a smoother consistency.
Top Tip
You can skip straining when you prefer a thicker, more fruit-forward drink.
4. Step 4 - Add the fruit puree: Add the strained peach-mango puree to a tall glass or pitcher. For a full pitcher, multiply the amount by the number of servings you are preparing.
5. Step 5 - Add ice and pour in the tea: Fill the glass with ice, then slowly pour the cooled brewed tea over the peach-mango puree. Stir well so the fruit mixture combines evenly with the tea.
Add lemon juice and your preferred sweetener at this stage. Start with a small amount, taste, and add more only as needed.
6. Step 6: Garnish and serve: Top the iced tea with fresh mango or peach pieces and a few mint leaves. Serve immediately while cold, or refrigerate the prepared tea without ice until ready to serve.
PRO TIPS
- Use fully ripe fresh fruit for the best flavor. You can also use canned peaches or mangoes packed in juice, but reduce the added sweetener as needed.
- Do not over-steep the tea; otherwise, it will turn bitter.
- Do not squeeze the tea bags.
- Cool the tea before combining it with the fruit puree.
- Start with less sweetener and add more after tasting. Adjust the sweetness once the tea cools, as that is when you'll know how much you need.
- Strain the puree for a tea-like consistency.
- Chill before adding ice so the drink does not become watered down.
- For a stronger fruit flavor, refrigerate the finished tea for 30–60 minutes before serving.
Variations
- Peach Mango Green Tea: Use green tea bags instead of black tea for a lighter, more delicate flavor. Steep the green tea for only 2–3 minutes to prevent bitterness.
- Sparkling Peach Mango Iced Tea: Prepare the fruit puree and brewed tea as directed, but replace part of the tea with chilled sparkling water just before serving. Add the sparkling water last and stir gently to preserve the bubbles.
- Ginger Peach Mango Iced Tea: Blend a small piece of peeled fresh ginger with the peach and mango. Start with about ½ inch of ginger, since its flavor can quickly overpower the fruit.
- Caffeine-Free Version: Use a caffeine-free herbal tea, such as rooibos or a mild fruit tea, instead of black tea. Check the package directions for the correct steeping time.
Storage and Make-Ahead Tips
Store peach mango iced tea in a covered pitcher in the refrigerator for up to 2 days. Keep it chilled without ice, then add ice just before serving so it does not become diluted.
The fruit puree may settle at the bottom, so stir the tea well before pouring. You can also prepare the brewed tea and fruit puree separately a day in advance and combine them before serving.
What to Serve with Peach Mango Iced Tea
. Serve it with my Thai noodle salad with peanut sauce or fresh Vietnamese spring rolls for an easy lunch. It also pairs beautifully with spicy Indian roasted corn on the cob, crispy air fryer zucchini fries, or a fresh orzo pasta garden salad.Serve this fruity iced tea with smoky charred corn chaat for an easy summer snack.
FREQUENTLY ASKED QUESTIONS
Yes. Thaw the fruit slightly before blending so it combines smoothly. Frozen fruit is a good option when fresh peaches or mangoes are not in season.
When peaches and mangoes are at their ripest, you can freeze extra fruit for future batches using the tips in the University of Minnesota Extension’s fruit-freezing guide.
Black tea produces a stronger, classic iced-tea flavor. Green tea makes the drink lighter and allows the fruit flavor to stand out more. Either will work.
No. You can blend the peach with its peel and strain the puree afterward. Peel it first when you prefer not to strain the fruit mixture.
Yes. When the peach and mango are very ripe, the drink may be sweet enough without additional sugar. Blend the tea and fruit first, taste it, and add sweetener only when needed.
The tea was likely steeped too long or the tea bags were squeezed after brewing. Steep the tea for approximately 4–5 minutes and remove the bags gently.
Store it in a covered pitcher in the refrigerator for up to 2 days. Stir well before serving because the fruit may settle.
Yes. Brew the tea and prepare the fruit puree up to one day ahead. Refrigerate them separately or combine them without ice, then add ice and garnishes before serving.
Peach Mango Iced Tea
Video
Ingredients
- 2 Cups Water
- 2 Tea Bags (Black/ Green)
- 1-2 tablespoon Sugar or Maple syrup/honey/sweetner, or as needed
- 1 Mango
- 1 Peach
- 2 cups Ice Cubes
- 4-5 Mint Leaves
- 1-2 tablespoon Lemon Juice
Equipment
Method
- Boil the water. Pour boiling water over the tea bags and steep for 4–5 minutes. Remove the tea bags without squeezing and let the tea cool.2 Cups Water, 2 Tea Bags (Black/ Green)
- Blend the mango, peach, and a small amount of water until smooth.1 Mango, 1 Peach
- Strain the fruit puree through a fine-mesh strainer, pressing it with the back of a spoon.
- Divide the puree between glasses or add it to a pitcher.
- Add ice and pour the cooled tea into the glasses.2 cups Ice Cubes
- Stir in lemon juice and sweetener to taste.1-2 tablespoon Sugar or Maple syrup/honey/sweetner, or as needed, 1-2 tablespoon Lemon Juice
- Garnish with fresh fruit and mint, then serve immediately.4-5 Mint Leaves
Notes
- Fresh, canned, or frozen peaches and mangoes both work. Thaw frozen fruit slightly before blending.
- If using canned fruit, choose fruit packed in juice rather than heavy syrup and reduce the added sweetener.
- Black tea gives a stronger, classic iced-tea flavor; green tea makes the drink lighter. Steep green tea for only 2–3 minutes.
- For a caffeine-free version, use rooibos or another mild herbal tea.
- The fruit puree can be made up to 1 day ahead and stored separately in the refrigerator.
- For a pitcher, mix the tea and puree before serving, but add ice, mint, and fruit garnishes directly to the glasses.
- The drink may separate as it sits because it contains real fruit. Stir well before serving.
- To make it sparkling, replace part of the brewed tea with chilled sparkling water and add it just before serving.
Nutrition
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Mention @chopthegreens or tag #chopthegreens!Did you make this peach mango iced tea? Tell me—did you go classic, extra fruity, or sparkling? Leave a comment below and share your favorite version!
Priya says
Thank you for posting this delicious summer drink. I tried it when my family came over & everyone loved it so much