Mango Strawberry Iced Tea Recipe

This Strawberry Mango Iced Tea is a homemade fruit‑infused green tea that’s sweet, tangy, and super easy to make. It’s great for busy days or budget‑friendly party drinks, and you can prep it the night before so it’s ready whenever you need a cool pick‑me‑up.

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Quick Summary

• Prep time: 10 mins (plus overnight steep)
• Cook time: 0 mins
• Flavor: fruity, mellow, lightly sweet
• Great for: chill afternoons, batch drinks, fridge-friendly

Why I Like This Recipe

It was hot, I had fruit that was about to turn, and I didn’t wanna drink plain water again. So yeah, this came together kinda lazily. And somehow… it slapped. I just dumped it all in a big bowl, forgot about it, and the next day? Boom. Fancy tea that tastes like you put in effort (but you really didn’t).

Ingredients

• About 1 liter cold water
• 2 tbsp agave syrup (or honey, maple syrup, whatever you’ve got)
• 2 green tea bags
• Tiny pinch baking soda (trust me — it smooths the tea)
• 1 tbsp lemon juice (fresh, if you’ve got it)
• ½ lb strawberries, diced
• 1 ripe mango, diced
• Ice cubes

How To Make Mango Strawberry Iced Tea

1. Mix the base: Grab a big bowl or pitcher. Add water, agave syrup, baking soda, and stir. Toss in the tea bags.
2. Add fruit: Chop up your mango and strawberries into little bites and throw ’em in. Add the lemon juice too.
3. Steep: Cover and let it chill in the fridge overnight — at least 12 hours. Don’t rush it.
4. Finish & serve: Fish out the tea bags. You can serve it like that with fruit pieces, or…
5. Optional blend: Blend the whole thing if you want it smoother. Then strain and chill for another hour.
6. Pour over ice and sip like you meant to make this all along.

Tips for Success

• Use ripe fruit — it’ll make a big difference in sweetness and flavor.
• That pinch of baking soda? It cuts the bitterness. Don’t skip it.
• Green tea can go bitter if steeped hot. This cold version avoids that.
• Want it sweeter? Just add more syrup after it’s done.
• Blend + strain = smoother, more “drink-y” tea. Whole fruit = fun bits in your cup.

Storage and Reheating

• Fridge: Store in a sealed pitcher for 2–3 days. Give it a stir before pouring.
• Freezer: You can freeze leftovers into ice cubes for the next batch — fancy AND smart.
• Reheating: Not a hot drink, but you can microwave it if you’re weird like that.

Frequently Asked Questions

• Q: Can I use black tea instead of green?
  A: Yeah, just note it’ll be stronger and more tannic. Still tasty.
• Q: Is the baking soda really necessary?
  A: Not mandatory, but it does mellow the bitterness. Especially if your tea sits a while.
• Q: Can I skip the mango?
  A: Sure, just double up on strawberries or toss in another fruit — peach is nice.
• Q: Do I need to steep it for 12 hours?
  A: It works best that way, but you can do a quick version — hot steep the tea, cool it fast, and let the fruit sit for 1–2 hrs.
• Q: How do I make it more like a lemonade vibe?
  A: Add more lemon juice and cut the tea back a little. Instant tea-lemon hybrid.

Common Mistakes and How to Dodge Them

• Not chopping fruit small enough: Big chunks look pretty but won’t flavor the tea as much. Go small for more flavor.
• Skipping the chill time: Rushing it = weak tea. Let it sit overnight if you can.
• Forgetting to strain if you blend: Unless you like pulp in your teeth. Strain it.
• Oversteeping hot tea: If you try a hot brew, don’t leave the bags in too long. It’ll go bitter real fast.
• Thinking it needs sugar: Agave (or honey) is smoother. Sugar works too, but try the others first.

Nutrition Facts (Per Serving)

• Calories: 60 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 10 mg
• Potassium: 110 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Sugars: 13 g
• Protein: 0 g