Ginger Mango Iced Herbal Tea

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 6 cups / 1.4 L)
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes (including chilling)

Quick Ingredients

• 4 cups (960 ml) water
• 2 tbsp freshly grated ginger (about 20 g)
• 4 bags mild herbal tea (chamomile, lemongrass, or citrus blend) or 4 tsp loose-leaf
• 2 medium ripe mangoes, peeled and diced (about 2 1/2 cups / 375 g)
• 2–4 tbsp honey, agave, or sugar, to taste
• 2 tbsp freshly squeezed lime juice (optional, but bright)
• 1 cup (240 ml) cold water
• 2 cups ice cubes, plus more for serving
• Extra mango slices or lime wedges for garnish (optional)

Do This

• 1. Peel and dice mango; peel and grate ginger.
• 2. In a saucepan, bring 4 cups water and grated ginger to a boil; simmer 3 minutes.
• 3. Turn off heat, add herbal tea, and steep 8–10 minutes; strain into a heatproof pitcher.
• 4. Stir in honey (and lime juice, if using) while the tea is still warm.
• 5. Blend diced mango with 1–1 1/2 cups of the warm tea until smooth; strain if you like it very silky.
• 6. Combine mango puree with remaining tea, add 1 cup cold water and 2 cups ice; stir well.
• 7. Chill 45–60 minutes, then serve over ice with mango or lime garnish.

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Why You’ll Love This Recipe

• Refreshing and light, but with a cozy ginger warmth that works in any season.
• Uses simple pantry and produce items: herbal tea, fresh mango, and fresh ginger.
• Easily adjustable: make it sweeter, more tart, or extra-gingery to match your taste.
• Make-ahead friendly for parties, meal prep, or a pitcher in the fridge all week.

Grocery List

• Produce: 2 medium ripe mangoes, fresh ginger root, 1 lime (optional)
• Dairy: None
• Pantry: Mild herbal tea (bags or loose leaf), honey or agave or sugar, ice cubes, water

Full Ingredients

For the Ginger–Mango Tea Base

• 4 cups (960 ml) water
• 2 tbsp freshly grated ginger (about 20 g), peeled
• 4 bags mild herbal tea (such as chamomile, lemongrass, citrus-ginger, or mint)
  
  or 4 tsp loose-leaf herbal tea in an infuser
• 2–4 tbsp honey, agave nectar, or granulated sugar, to taste
• 2 tbsp freshly squeezed lime juice (about 1 small lime), optional but recommended

For the Mango Puree

• 2 medium ripe mangoes, peeled and diced (about 2 1/2 cups / 375 g mango flesh)
• 1–1 1/2 cups (240–360 ml) of the warm ginger–herbal tea from above (for blending)

To Finish & Serve

• 1 cup (240 ml) cold water
• 2 cups ice cubes, plus additional ice for serving
• Extra mango slices or cubes, for garnish (optional)
• Lime wedges, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the mango and ginger

Start by getting all of your fresh ingredients ready. Peel the mangoes, then slice the flesh away from the pit and cut it into rough chunks. You should end up with about 2 1/2 cups (375 g) of diced mango. Set aside a few thin slices or small cubes for garnish if you like. Peel a piece of fresh ginger using the edge of a spoon, then finely grate it using a microplane or the smallest holes on a box grater until you have 2 tablespoons. If you do not have a grater, you can very finely mince the ginger with a knife.

Step 2: Make the ginger herbal infusion

Place a medium saucepan on the stove and add 4 cups (960 ml) water and the grated ginger. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to maintain a gentle simmer and cook for about 3 minutes. This brief simmer pulls out the ginger flavor and warmth without making it too spicy. After 3 minutes, turn off the heat completely. Immediately add the herbal tea bags (or your infuser filled with loose-leaf tea) to the hot ginger water.

Step 3: Steep and strain the tea

Let the herbal tea and ginger steep together for 8–10 minutes. The longer it steeps, the stronger and slightly more intense the flavor will be. For a mild, smooth herbal tea, 8 minutes is usually perfect; go closer to 10 minutes if you like a bolder brew. When the time is up, remove the tea bags, gently squeezing them over the pot to capture extra flavor without forcing out too much bitterness. Pour the hot tea through a fine-mesh sieve into a heatproof pitcher to strain out most of the ginger pieces. You should have about 3 1/2–4 cups of fragrant tea. Stir in 2–4 tablespoons of honey (or your chosen sweetener) and the lime juice, if using, while the liquid is still warm so it dissolves easily. Taste and adjust the sweetness now.

Step 4: Blend the mango with some of the tea

Add the diced mango to a blender. Ladle in 1–1 1/2 cups (240–360 ml) of the warm ginger–herbal tea from the pitcher. You only need enough liquid to help the mango blend smoothly. Blend on high until the mixture is completely smooth and bright orange-yellow. If you prefer an ultra-silky iced tea with no pulp at all, pour this mango mixture through a fine-mesh sieve into a bowl or directly back into the pitcher, pressing gently with a spoon. If you like a bit of texture and body, you can skip straining and keep the natural thickness of the mango.

Step 5: Combine, dilute, and chill

Pour the blended mango mixture into the pitcher with the remaining ginger–herbal tea. Add 1 cup (240 ml) of cold water to lighten and balance the flavors, then add 2 cups of ice cubes. Stir well until the ice begins to melt and the drink turns a rich, golden-orange color. Taste again and adjust: add more sweetener if you prefer it sweeter, a splash more lime juice if you want extra brightness, or a little more cold water if the flavor feels too intense. Place the pitcher in the refrigerator and chill for 45–60 minutes, or until thoroughly cold. The mango and ginger flavors will continue to meld as it chills.

Step 6: Stir and serve over ice

Just before serving, give the pitcher a good stir; the mango may settle slightly at the bottom as it chills. Fill glasses with fresh ice. Pour the ginger–mango herbal tea over the ice, leaving a little room at the top of each glass. Garnish with a slice of mango and a lime wedge, or even a thin slice of fresh ginger on the rim, if you want to highlight the flavors. Serve immediately while icy cold and enjoy the balance of gentle herbal notes, sweet mango, and warm ginger.

Pro Tips

• Choose ripe mangoes: The better your mango, the better your tea. Look for fruit that gives slightly when pressed and smells fragrant at the stem end.
• Control the ginger heat: For a milder drink, reduce the ginger to 1 tablespoon or steep for only 5–6 minutes. For more kick, add another teaspoon or simmer it for an extra minute before turning off the heat.
• Avoid bitterness: Herbal tea is forgiving, but very long steeping times can still taste harsh. Start tasting around 8 minutes and stop steeping once the flavor is pleasantly full.
• Sweeten gradually: Add part of the sweetener while warm, then chill and taste again. Cold drinks taste less sweet, so you may want a touch more after chilling.
• Batch it: This recipe doubles easily. Use a large pitcher and allow a little extra chilling time for a bigger batch.

Variations

• Sparkling Ginger–Mango Iced Tea: Replace the 1 cup (240 ml) cold water with chilled sparkling water or club soda. Add it just before serving to keep the bubbles lively.
• Coconut Twist: Swap half of the cold water (1/2 cup / 120 ml) for unsweetened coconut water for a tropical, slightly creamy note that pairs beautifully with mango.
• Mango–Mint Cooler: Use a mint-based herbal tea and add a handful of fresh mint leaves to the hot tea while steeping. Strain as directed for a minty, cooling version.

Storage & Make-Ahead

Store the ginger–mango iced herbal tea in a covered pitcher or jar in the refrigerator for up to 3 days. The flavors may intensify slightly over time, especially the ginger, and some separation is normal: just stir or shake before serving. For best texture, keep the tea and ice separate; add fresh ice to glasses instead of storing ice in the pitcher, which can water the drink down. You can prep the ginger–herbal tea base up to 2 days ahead and blend in the fresh mango on the day you plan to serve for the brightest fruit flavor.

Nutrition (per serving)

Approximate values for one of 4 servings (about 1 1/2 cups / 360 ml), using 2 medium mangoes and 3 tbsp honey: about 95 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 5 mg sodium; 24 g carbohydrates; 2 g fiber; 21 g sugars; 1 g protein. Actual nutrition will vary based on the size and ripeness of the mangoes and the type and amount of sweetener you use.