Hot air hit my face as I opened the door and stepped outside. “It’s going to be a hot one,” I mumbled to myself as I turned to look at the thermometer hanging on the stucco wall. Yep, 84 degrees and it was only 10:30 in the morning. “Time to go back inside and make a big pitcher of iced tea!”
A while back I posted a recipe for Boston Iced Tea. Today’s recipe is another fruit-flavored tea that’s thirst quenching and super easy to make. Make sure you double the recipe, though, because it’s a good one to have on hand during the hot days of summer!
Mango Iced Tea
Recipe courtesy of Bobby Flay
Ingredients:
1-1/2 quarts cold water
6 high quality black tea bags
2 cups mango nectar
Sugar
1/4 cup fresh mint leaves
Thinly sliced mango
Directions:
Bring water to a boil, turn off heat and add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves. Pour over ice and garnish with mango slices.
Serves 4.
Linnell’s Notes:
1. I use 2 of Lipton’s family-sized ice tea bags.
2. I’ve made this using mango juice and mango nectar. The results are slightly better using the nectar – a tiny bit more sweet and a more pronounced mango flavor.
3. One tablespoon of sugar is all I add to the tea and nectar solution, but I don’t like my iced tea too sweet.
4. Let the flavored tea cool before refrigerating and definitely serve it chilled.
5. Omit the mint only if you absolutely hate mint! The mint leaves lend a wonderful, cooling, fresh taste to the tea.
6. Instead of garnishing with thin slices of mango, I added frozen mango chunks that I’d purchased in a large bag at Costco.
7. The fruit flavors in this recipe and the Boston Iced Tea recipe can be easily adapted – just substitute different flavors of nectar for this recipe or frozen concentrate for the Boston Iced Tea recipe.
Enjoy and stay cool!
What about this? 
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