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Pineapple Mango Iced Tea

Pineapple Mango Iced Tea

This pineapple mango iced tea proves that a genuinely refreshing summer recipe needs nothing beyond black tea, ripe fruit, and a blender doing most of the work. You follow the five-minute steep, the full strain, and the hour of chilling, and this iced tea rivals anything sold at a fancy juice bar for a fraction of the effort. Whether you drink it plain or dress it up with mint or ginger, this recipe turns a fading pineapple and a soft mango into the best glass of iced tea in the house.
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Prep Time 10 minutes
Cook Time 10 minutes
1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Drinks
Cuisine: American, Tropical
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups water
  • 4 black tea bags
  • 2 cups diced fresh pineapple
  • 2 cups diced ripe mango
  • 2 tablespoons honey (optional)
  • 2 cups ice cubes
  • 1 cup cold water
  • Pineapple wedges for garnish
  • Mango slices for garnish

Equipment

  • Medium saucepan
  • Blender
  • Fine mesh strainer
  • Large pitcher

Method
 

  1. Brew the tea
    You bring the water to a boil, remove the saucepan from the heat, and steep the tea bags for five minutes. Leaving the bags in far longer than that turns the tea bitter enough to strip paint.
  2. Blend the fruit
    You add the pineapple, mango, and cold water to a blender and blend until smooth. A few stubborn chunks that survive the blending stay between you and the blender.
  3. Strain the mixture
    You pour the fruit puree through a fine mesh strainer into a large pitcher, pressing it gently with a spoon to extract every bit of juice. Skipping this step leaves a noticeably pulpy texture in the finished tea.
  4. Combine
    You pour the brewed tea into the pitcher with the strained fruit juice, stirring in honey if the taste needs it.
  5. Chill
    You place the pitcher in the fridge for at least an hour, since warm tea poured over ice melts everything instantly and leaves the drink watery.
  6. Serve
    You fill individual glasses with ice cubes and pour the chilled tea over the top.

Recipe Notes

  • Black tea bags: I use the cheap ones since they get blended with fruit anyway and the fancier blends do not add much here.
  • Pineapple: I use fresh pineapple when I have one on hand. Frozen pineapple substitutes at the same amount if chopping a whole one feels like too much work.
  • Mango: I only use ripe, soft mango, since underripe mango tastes closer to a bland potato than actual fruit.
  • Honey: I taste the tea before adding this, since the fruit already brings a lot of natural sweetness on its own.