Drinks

Mango iced tea spritzer

Name: Mango iced tea spritzer recipe
Yield: 1 (see notes)
Ingredients: 45ml cooled strong black tea (see notes); 20ml lemon juice; Ice cubes, to shake and serve; 45ml chilled soda water; Mint sprig, to garnish; 450g mango; 40.00 ml runny honey, or to taste

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1 (see notes)

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by Cara Devine

CONTRIBUTOR

Feb 14, 2024

Make use the season's mango bounty with this refreshing iced tea. See notes for how to turn this bubbly drink boozy.

45ml cooled strong black tea (see notes)
20ml lemon juice
Ice cubes, to shake and serve
45ml chilled soda water
Mint sprig, to garnish

Mango puree

1 (450g) large mango, chopped, plus extra cubes to garnish
2 tbs runny honey, or to taste

Method

1.

For the puree, whiz the mango and honey in a food processor until smooth (the amount of honey depends on how ripe the mango is, but remember, this is the ‘sweet’ component of the cocktail, so it should be slightly sweeter than if you were just eating it on its own).
2.

Add tea, juice and 60ml mango puree to a shaker with a few ice cubes. Shake well, then double-strain over fresh ice into a large glass. Add soda water and stir. Garnish with skewered mango cubes and a mint sprig.

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Recipe Notes

For the tea, steep 1 tea bag per 100ml boiled water for about 5 minutes – you want some astringency but not for it to be overly bitter. English breakfast tea works well, or substitute your favourite black tea. Mango puree makes 225ml and will keep in an airtight container in the fridge for up to 3 days. For a larger batch, multiply by the number of serves you need and add the tea and mango directly to the processor, in the same proportions as for an individual drink. Whiz and strain over ice, then add soda. For an alcoholic spritz, add a shot of gin or white rum.