Mango-Raspberry Iced Tea

Mango-Raspberry Iced Tea in two glasses and a pitcher

Ripe raspberries and tropical mango make this Mango-Raspberry Iced Tea a go-to summertime sipper.

Mango-Raspberry Iced Tea
  • 6 cups water
  • 6 English breakfast tea bags
  • 2 cups mango nectar
  • 3 tablespoons honey
  • 1½ cups fresh mango slices
  • 2 cups fresh raspberries
  • Garnish: fresh raspberries, fresh mango, fresh mint sprigs
  1. Bring 6 cups water to a boil; add tea bags and steep for 3 to 5 minutes or until desired level of strength. Stir in mango nectar and honey.
  2. Pour tea into a pitcher. Add mango slices. Chill in refrigerator for at least 1 hour.
  3. Stir in raspberries right before serving. Pour into glasses filled with ice. Garnish with raspberries, mango, and mint, if desired.

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