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Homemade mango hibiscus iced tea with vibrant ruby hibiscus and fresh mango chunks over ice.
Hannah Cooking

Mango Hibiscus Iced Tea

A refreshing mango hibiscus iced tea with bright tropical sweetness and floral tartness. This caffeine-free summer drink is naturally sweetened, antioxidant-rich, and perfect for hot days.
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Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Drinks, Healthy beverage
Cuisine: American, Latin-Inspired, Tropical
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Hibiscus Tea
  • ¼ cup dried hibiscus flowers also called flor de jamaica
  • 4 cups cold water for overnight brew
  • 2 tablespoon honey or agave adjust to taste
  • 1 whole lime, juiced brightens flavor
Mango Layer
  • 2 cups mango chunks fresh or frozen
  • 1 cup water for blending
  • 2 tablespoon honey optional
  • ½ whole lime, juiced balances sweetness
For Serving
  • ice cubes fill glasses
  • mango slices garnish
  • lime wheels garnish
  • fresh mint optional

Equipment

  • 1 Large pitcher For cold-brewing hibiscus
  • 1 Fine-mesh strainer To remove hibiscus flowers
  • 1 Blender For smooth mango puree
  • 1 Tall serving glasses Best for layered effect
  • 1 Large spoon For slow pouring/layering

Method
 

  1. Add hibiscus flowers to a pitcher with cold water, cover, and refrigerate 8–12 hours.
  2. Strain hibiscus, stir in honey and lime juice.
  3. Blend mango with water until smooth; add honey and lime.
  4. Refrigerate both mixtures until very cold.
  5. Fill glass with ice, pour mango layer halfway up.
  6. Slowly pour hibiscus tea over spoon to create layers.
  7. Add mango slices, lime wheels, and mint before serving.
    Homemade mango hibiscus iced tea with vibrant ruby hibiscus and fresh mango chunks over ice.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used