Dragon Fruit Mango Iced Tea Recipe – Easy Summer Cooler

Last Updated on 6 months ago by Neha Deshmukh

Dragon Fruit Mango Iced Tea Recipe – Easy Summer Cooler

Hey everyone! If you’re anything like me, you’re always on the lookout for a refreshing drink to beat the Indian summer heat. I stumbled upon this Dragon Fruit Mango Iced Tea a few summers ago, and it’s been a total lifesaver ever since. It’s vibrant, flavorful, and surprisingly easy to make. Trust me, this isn’t your average iced tea!

Why You’ll Love This Recipe

This Dragon Fruit Mango Iced Tea is the perfect blend of sweet, tangy, and refreshing. It’s a beautiful drink – the dragon fruit gives it this gorgeous pink hue – and it’s packed with antioxidants. Plus, it’s a fantastic way to use up ripe mangoes and that dragon fruit you’ve been eyeing at the market. Honestly, it just feels like summer in a glass!

Ingredients

Here’s what you’ll need to whip up this delightful cooler:

• ?? cup crushed ice
• 4 oz (about 120ml) brewed green tea or black tea
• 2 scoops red or purple dragon fruit pulp (about 100g)
• 2 scoops mango pulp or puree (about 100g)
• ?? lemon extract or lemon slices (about 1/2 lemon)
• 1 teaspoon monk fruit extract (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Dragon Fruit: Varieties and Flavor Profile

Dragon fruit, also known as pitaya, comes in a few different varieties. Red-fleshed dragon fruit (like I use here) has a mildly sweet, almost kiwi-like flavor. White-fleshed dragon fruit is a bit more subtle. Purple dragon fruit is also available and offers a slightly more intense flavor.

Tea Selection: Green vs. Black Tea

I usually go for green tea for a lighter, more refreshing taste. But black tea works beautifully too, especially if you prefer a bolder flavor. Assam or Darjeeling would be lovely choices! Feel free to experiment and see what you like best.

Mango Pulp: Fresh vs. Store-Bought

Fresh mango pulp is amazing if you have it! Just peel and blend a ripe mango until smooth. But good quality store-bought mango pulp works perfectly well, especially when mangoes aren’t in season. Just make sure it doesn’t have any added sugar if you’re watching that.

Monk Fruit Extract: A Natural Sweetener Option

I love using monk fruit extract because it’s a natural, zero-calorie sweetener. But you can easily substitute it with honey, maple syrup, or even regular sugar, to taste. Adjust the amount depending on how sweet you like your tea!

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, brew your tea. Steep your green or black tea leaves (or a tea bag) in hot water for 5-10 minutes. Then, strain it and let it cool completely. This is important – you don’t want the ice to melt instantly!
2. Now, grab a tall glass and fill it with crushed ice. I like a generous amount!
3. Add the dragon fruit pulp and mango pulp to the glass.
4. Squeeze in some lemon juice, or add a splash of lemon extract. This brightens up the flavors beautifully.
5. Pour the cooled brewed tea over the ice and fruit mixture.
6. If you’re using it, add the monk fruit extract and stir gently to combine.
7. Finally, garnish with a sprig of fresh mint and serve immediately with a straw. Enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Achieving the Perfect Tea Strength: Don’t be afraid to experiment with the steeping time to get the tea strength just right. A stronger brew will stand up better to the fruit flavors.
• Blending the Fruit Pulp for Smoothness: If your dragon fruit or mango pulp is a little chunky, give it a quick blend with a splash of water until it’s smooth. This will give your iced tea a more luxurious texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan if you use a vegan-friendly sweetener like maple syrup or agave nectar.
• Spice Level Adjustment (Adding Ginger or Cardamom): My friend Priya loves adding a tiny pinch of grated ginger or cardamom to her iced tea for a little warmth. It’s delicious!
• Festival Adaptation (Summer Solstice/Heatwave Refreshment): During the peak of summer, or for a summer solstice celebration, I sometimes add a few edible flowers to the garnish for an extra festive touch.

This recipe is also naturally gluten-free!

Serving Suggestions

This iced tea is fantastic on its own, but it also pairs well with light snacks like fruit salad, biscuits, or even a spicy chaat. It’s perfect for a lazy afternoon, a summer party, or just when you need a little pick-me-up.

Storage Instructions

This iced tea is best enjoyed immediately. However, you can store the tea concentrate (tea + fruit pulp) in the refrigerator for up to 24 hours. Just give it a good stir before serving. The ice will dilute it, so it’s best to add that right before you drink it.

FAQs

Let’s answer some common questions:

• Is this iced tea best served immediately? Yes, absolutely! The ice will melt and dilute the flavors over time.
• Can I use frozen dragon fruit or mango? Definitely! Just thaw them completely and drain any excess liquid before using.
• What if I don’t have monk fruit extract? What can I substitute? Honey, maple syrup, agave nectar, or regular sugar all work well. Start with a teaspoon and adjust to your liking.
• Can I make a larger batch of the tea concentrate ahead of time? Yes, you can! Just multiply the tea and fruit pulp ingredients and store the concentrate in the refrigerator for up to 24 hours.
• How can I adjust the tartness of the iced tea? Add more or less lemon juice to taste. You can also use a sweeter variety of mango.