Basil Mango White Iced Tea
Soft iced white tea infused with lemon peel and finished with a fresh basil–mango smash. Tropical, herbal, and delicately floral — a botanical summer drink with clean structure and zero heaviness.
Prep Time : 20 min
Cook Time : 5 min
Servings : 8
20 min
5 min
8
Ingredients
Mango Basil Smash
• 2 ripe mangoes, peeled and cubed (about 350–400 g flesh)
• 1 packed cup fresh basil leaves (about 20–25 g)
Botanical & Sweetening
• 1 strip lemon peel (yellow part only, no white pith)
• 2–3 Tbsp mild honey, to taste — this one on Amazon
To Serve
• Ice
• Fresh basil leaves
• Mango cubes
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Directions
- Brew the White Tea
Heat the water to 75–80°C (167–176°F), do not boil. Add the white tea bags and steep for 3–4 minutes. Remove the tea bags without squeezing and let the tea cool to lukewarm. - Add Lemon Aroma
Add the strip of lemon peel to the warm tea and let infuse for 5 minutes, then remove. This step is purely aromatic — no acidity. - Sweeten Lightly
While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature. - Prepare the Mango Basil Smash
Add the mango cubes and basil leaves to a blender. Blend briefly just until smooth and aromatic. Do not overblend or heat the mixture — the basil should remain fresh and green, not dominant. - Strain the Smash
Strain the mango–basil mixture through a fine-mesh sieve into a bowl or measuring jug. Do not press the pulp. Discard the solids and keep the smooth, aromatic liquid. - Combine
Stir 200–240 ml of the strained mango basil liquid into the cooled tea. Taste and adjust carefully — the drink should be softly tropical and herbal, not thick or sweet. - Chill
Refrigerate for 1–2 hours until fully cold and integrated. - Serve
Fill glasses with ice, pour over the chilled basil mango white iced tea, and garnish with fresh basil leaves and mango cubes.
*Notes :
- Basil must stay green and aromatic, not cooked — blending it with mango protects its freshness.
- Mango provides most of the sweetness; honey is only a fine-tuning tool.
- Lemon peel is a lift, not a flavor — remove it on time.
- White tea must remain present; if it disappears, you used too much smash.
- Best enjoyed within 24 hours for clean aroma and color.
Nutrition Facts
( per ~200 serving )
Calories
~40 kcal
Protein
0 g
Fat
0 g
Carbs
~10 g
Calories
~40 kcal
Protein
0 g
Fat
0 g
Carbs
~10 g
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Basil Mango White Iced Tea
Ingredients
Method
- Heat the water to 75–80°C (167–176°F), do not boil. Add the white tea bags and steep for 3–4 minutes. Remove the tea bags without squeezing and let the tea cool to lukewarm.
- Add the strip of lemon peel to the warm tea and let infuse for 5 minutes, then remove. This step is purely aromatic — no acidity.
- While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
- Add the mango cubes and basil leaves to a blender. Blend briefly just until smooth and aromatic. Do not overblend or heat the mixture — the basil should remain fresh and green, not dominant.
- Strain the mango–basil mixture through a fine-mesh sieve into a bowl or measuring jug. Do not press the pulp. Discard the solids and keep the smooth, aromatic liquid.
- Stir 200–240 ml of the strained mango basil liquid into the cooled tea. Taste and adjust carefully — the drink should be softly tropical and herbal, not thick or sweet.
- Refrigerate for 1–2 hours until fully cold and integrated.
- Fill glasses with ice, pour over the chilled basil mango white iced tea, and garnish with fresh basil leaves and mango cubes.
Notes
- Basil must stay green and aromatic, not cooked — blending it with mango protects its freshness.
- Mango provides most of the sweetness; honey is only a fine-tuning tool.
- Lemon peel is a lift, not a flavor — remove it on time.
- White tea must remain present; if it disappears, you used too much smash.
- Best enjoyed within 24 hours for clean aroma and color.