Mango Green Tea
A bright, dairy-free fruit tea — fresh mango and a lightly brewed green tea base, shaken over ice for a refreshing, fragrant cooler.
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 2 drinks
- Level
- Easy
By Maya Chen
Method
- 01
Brew the green tea: steep the tea in water cooled to around 80°C for 2–3 minutes, no longer, then remove the leaves so it doesn't turn bitter. Let the tea cool.
- 02
Blend most of the mango cubes with the sugar or syrup and the lime juice until smooth, reserving a few cubes for the glass.
- 03
Taste the mango puree and adjust the sweetness and lime to balance — it should be sweet with a clear citrus lift.
- 04
Spoon the reserved mango cubes into the bottom of two glasses and add a generous handful of ice.
- 05
Divide the mango puree between the glasses, then top up with the cooled green tea.
- 06
Stir or shake briefly to combine, and serve with a wide straw.
Mango green tea is the refreshing counterpoint to the rich milk teas — bright, fruit-forward and completely dairy-free. It leans on ripe mango for sweetness and perfume, with a light green tea base providing just enough backbone to keep it from being plain fruit juice.
It comes together in minutes and adapts easily: fresh, frozen or canned mango all work, and a wide straw lets you scoop the fruit at the bottom of the glass.
Light tea, ripe fruit, a squeeze of lime
The balance here is delicate. Brew the green tea gently — cooler water, a short steep — so it stays clean rather than bitter, because a harsh base fights the fruit. Blend ripe mango with a little sugar and, crucially, fresh lime, which sharpens the sweetness and stops the drink turning cloying. Build it over ice with a few mango cubes in the bottom, top with the cooled tea, and keep milk well away so the fruit stays vivid.
