Make refreshing mango iced tea at home with readily available ingredients. A delicious summer drink that is easy to customize and store.
- Ingredients Required
- How To Make Mango Iced Tea
- My Tried and True Tips
- FAQs Related To Mango Iced Tea
- More Mango Recipes
- Mango Iced Tea Recipe
I am a BIG fan of iced tea. During the summer season, a huge pitcher of either lemon iced tea or orange iced tea is always sitting in my refrigerator.
If you are a mango lover like me, then you must try mango-flavoured iced it – so easy to make and tastes simply exquisite.
Mango Iced Tea is a delightful summer drink that combines the robust flavour of tea with the sweet, juicy goodness of mangoes. Whether you’re hosting a summer gathering, lounging by the pool, or simply looking to cool down, this mango iced tea is sure to become your go-to drink.
Reasons I Love Homemade Iced Tea
- easy to store
- budget-friendly
- preservative free
- highly customizable
- vegan and gluten-free
- requires only 4 – 5 ingredients
Ingredients Required
- Tea Leaves – I prefer using Indian milk tea or black tea leaves for making iced tea decoction. Black Tea gives a strong taste to the iced tea. You can use green tea leaves or Earl Grey tea leaves as well.
- Sweetener – To sweeten the iced tea add a tiny bit of granulated sugar. If you are watching calories then use honey or brown sugar. Or if the mango puree is sweet enough, skip sugar altogether.
- Mango Puree: You can blend fresh mango pulp or use canned mango puree to flavour the iced tea. Make sure the mango puree is sweet and not sour. You can use this mango puree to make various mango recipes .
- Other Ingredients: Water, Ice Cubes, Mint Leaves
How To Make Mango Iced Tea
Step 1: Brewing the Tea
- Boil the Water in a large pot.
- Steep the Tea : Remove the pot from heat and add the tea bags or leaves.
- Let them steep for 3 – 5 minutes, depending on your desired strength. The longer the steeping time, the stronger the tea flavour will be.
- Sweeten the Tea (Optional) : Add sugar, honey or agave syrup while the tea is still warm, stirring until fully dissolved or add it while the water is boiling.
- Cool the Tea : Strain the tea or remove the bags. Allow the tea to cool to room temperature.
Step 2: Combining and Serving
- Mix the Tea and Mango Syrup in a large pitcher. Stir well to ensure they’re thoroughly mixed.
- Add Lemon Juice (Optional) : For a tangy twist, add 1-2 tablespoons of lemon juice to the pitcher. This adds a refreshing citrus note that complements the mango flavour beautifully.
- Serve Over Ice : Fill glasses with ice cubes and pour the mango iced tea over them.
- Garnish : To make your drink even more appealing, garnish with fresh mint leaves, mango slices, and lemon slices.
My Tried and True Tips
- Tea Variety : While black tea provides a strong base that pairs well with mango, you can experiment with green or white tea for a lighter, more delicate flavour.
- Do not steep tea for too long. It will result in a bitter taste.
- Adjust Sweetness : The sweetness level can be adjusted to your liking. Taste the mixture before serving and add more syrup or honey if needed.
- Chill Time : For best results, let the iced tea chill in the refrigerator for at least an hour before serving. This allows the flavours to meld together beautifully.
There is only one reason for iced tea tasting bitter – boiling or steeping the tea for too long in the water. The steeping time for tea leaves is not more than 5 – 6 minutes. Also, always add lemon or fruit puree after cooling down the iced tea and not to the hot tea decoction.
Remove the skin of the ripe mango. Collect the pulp in a bowl. Discard the stone. Transfer the mango pulp to a blender. If required, add a tablespoon of sugar. Blend to a smooth consistency without using any water. Use this mango puree to flavour the iced tea or make virgin mango mojito .
Yes, you can use the canned mango puree. Taste the puree before making the iced tea and adjust the amount of sweetener accordingly. Most purees are sweet enough, hence there is no need to add the sweetener separately.
More Mango Recipes
- Mango Oats Smoothie
- Mango Chia Pudding
- Mango Ice Cream
- Mango Yogurt
- Mango Mojito
- Mango Salsa
- Mango Lassi
Get all my Mango Recipes here
Ingredients
- ▢ 4 Cup water
- ▢ 1 tablespoon granulated white sugar or to taste
- ▢ 1 tablespoon black tea (chai patti)
- ▢ ½ Cup sweet mango puree
- ▢ 1 lemon, juiced
Ingredients For Serving:
- ▢ 5 – 6 ice cubes
- ▢ 5 – 6 fresh mint leaves
Instructions
- Boil water and sugar in a saucepan. Turn off the heat once sugar is dissolved.
- Add the black tea leaves or the tea bags. Cover the pan with a lid. Steep the tea for 3 – 5 minutes depending on your desired strength. The longer the steeping time, the stronger the tea flavour will be.
- Filter the tea in a jar, and discard the leaves. Allow the brewed tea to cool down. Keep in the refrigerator for 1 – 2 hours.
- Once iced tea is chilled, add mango puree and stir well to ensure they’re thoroughly mixed.
- For a tangy twist, add 1-2 tablespoons of lemon juice to the pitcher. This adds a refreshing citrus note that complements the mango flavour beautifully.
- For serving, add ice cubes and mint leaves in each glass. Pour chilled mango iced tea and serve.
Recipe Notes:
- I prefer using Indian milk tea leaves or black tea for making iced tea decoction. You can use green tea leaves or Earl Grey tea leaves as well.
- You can blend fresh mango pulp or use canned mango puree to flavour the iced tea. Make sure the mango puree is sweet and not sour in taste.
- You can add a variety of fruit flavours to the iced tea.
- Do not steep or boil tea for too long in the water else iced tea decoction will taste bitter.
- You can refrigerate mango iced tea for 1 – 2 days but it starts changing colour and taste.
Nutrition
We follow a strict NO SPAM Policy
Mango Iced Tea Recipe
Equipment
- Saucepan
Ingredients
- 4 Cup water
- 1 tablespoon granulated white sugar or to taste
- 1 tablespoon black tea (chai patti)
- ½ Cup sweet mango puree
- 1 lemon, juiced
Ingredients For Serving:
- 5 - 6 ice cubes
- 5 - 6 fresh mint leaves
Instructions
- Boil water and sugar in a saucepan. Turn off the heat once sugar is dissolved.
- Add the black tea leaves or the tea bags. Cover the pan with a lid. Steep the tea for 3 - 5 minutes depending on your desired strength. The longer the steeping time, the stronger the tea flavour will be.
- Filter the tea in a jar, and discard the leaves. Allow the brewed tea to cool down. Keep in the refrigerator for 1 - 2 hours.
- Once iced tea is chilled, add mango puree and stir well to ensure they’re thoroughly mixed.
- For a tangy twist, add 1-2 tablespoons of lemon juice to the pitcher. This adds a refreshing citrus note that complements the mango flavour beautifully.
- For serving, add ice cubes and mint leaves in each glass. Pour chilled mango iced tea and serve.
Notes
- I prefer using Indian milk tea leaves or black tea for making iced tea decoction. You can use green tea leaves or Earl Grey tea leaves as well.
- You can blend fresh mango pulp or use canned mango puree to flavour the iced tea. Make sure the mango puree is sweet and not sour in taste.
- You can add a variety of fruit flavours to the iced tea.
- Do not steep or boil tea for too long in the water else iced tea decoction will taste bitter.
- You can refrigerate mango iced tea for 1 - 2 days but it starts changing colour and taste.
Nutrition
This paneer in white gravy is known as safed paneer or paneer kali mirch – a rich, and creamy Indian curry. Be sure to watch the video!
- About Paneer in White Gravy
- Ingredients You’ll Need
- Watch Paneer Kali Mirch Video
- Paneer Kalimirch Recipe
About Paneer in White Gravy
Paneer Kali Mirch is a popular Indian curry served at many restaurants worldwide. The mouth-melting vegetarian curry with delicate flavours and subtle spices is perfect for every taste bud.
Black Pepper is known as ‘kali mirch’ in Hindi. It is the key ingredient in this white gravy. Hence, the dish got its name from the spice itself – Paneer Kali Mirch. This creamy white sauce is quite a versatile one I have used it creatively in a few curry recipes in my upcoming cookbook .
Paneer in white gravy is a great change from heavily spiced paneer makhani , chana masala , or kadai paneer . If you are scared of Indian spices and their heat, start with subtle curries like paneer in white gravy.
Ingredients You’ll Need
To make restaurant-style kali mirch paneer at home, you need:
- Paneer (Cottage Cheese) – You need fresh paneer cubes (cottage cheese). You can buy a block of paneer and cut it into cubes. Or buy readymade paneer cubes. Or use homemade paneer and cut it into pieces.
- Cashews – The creamy texture of the gravy comes from the cashews. We are using them for making the masala for the white gravy. Hence, you need skinned, unsalted white cashews.
- Milk – Instead of cream, we use milk to make the sauce.
- Onion, Ginger , Fresh Coriander
- Seasoning – Black Pepper Powder, Garam Masala , Kauri Methi (Dry Fenugreek Leaves), Salt
- Ghee or any other cooking oil
Serving Suggestion
Paneer Kali Mirch is an indulgent Indian main course with Mughlai-style flavour. Serve it with soft and pillowy naan , lachha paratha, roomali roti or cumin rice along with simple kachumber salad or sliced onions.
Watch Paneer Kali Mirch Video
More Paneer Recipes
- Dhaba Style Matar Paneer
- Paneer Tikka Pulao
- Paneer Jalfrezi
- Paneer Curry
- Paneer Cutlet
- Chilli Paneer
Ingredients
- ▢ 250 gram paneer (cottage cheese)
- ▢ 2 tablespoon julienned ginger
- ▢ 1 Cup milk
- ▢ 1 teaspoon garam masala ( see recipe )
- ▢ 1 teaspoon black pepper powder
- ▢ Salt to taste
- ▢ 4 tablespoon cooking oil or ghee
- ▢ ¼ Cup Kasuri Methi (dry fenugreek leaves)
Ingredients For Paste:
- ▢ 1 Cup onion, roughly chopped
- ▢ ¼ Cup cashews
- ▢ 1 Cup water
Instructions
Prep Work For Paneer Kali Mirch:
- Cut paneer into bite size cubes. Soak in lukewarm water. This step will soften the paneer and gives it mouth melting texture.
- Heat 1 ¼ cup of water. Add onion, cashew, and ginger. Boil for 5 – 6 minutes to soften the ingredients. Turn off the heat. Allow to cool down a bit.
- Transfer ingredients to a blender. Grind to a smooth paste. Use boiled water if required.
Make Paneer Gravy:
- To prepare the gravy, heat oil in a saucepan or kadhai over medium flame. Once the oil is hot enough, add sliced ginger. Fry for a minute or till ginger turns light pink in color.
- Add the onion paste made above and fry the paste stirring continuously. We need oil to start separating from the masala. This usually takes 5 – 6 minutes over low – medium heat.
- Once the oil gets separated from the masala add black pepper, garam masala, half of kasuri methi, and stir to combine. Cook for 10 – 20 seconds. Do not add salt at this stage.
- Next, add milk. Stir to combine. Allow the milk to simmer for 3 – 5 minutes or till the gravy thickens. We need a thick, creamy gravy.
- Once the gravy thickens, add paneer cubes, leftover kasuri methi, and salt to taste. Mix nicely. Cover the pan with a lid. Cook paneer kali mirch for 5 – 6 minutes.
- Garnish with fresh coriander leaves.
- Serve paneer kali mirch warm with paratha or naan .
Recipe Notes:
- Soaking paneer in warm water makes it soft.
- Do not add too much water to grind onion and cashews. We need a thick paste.
- Make sure not to add salt before adding milk. Else, milk will curdle. Add salt at the last stage.
- Add approximately ¼ Cup of water in the gravy if it seems too thick.
Nutrition
We follow a strict NO SPAM Policy
