Peach Mango White Iced Tea


I just can’t get enough of fresh summer peaches these days.

Right now, peaches are at the peak of their season, at the peak of their sweet and juicy flavor, and constantly on sale at the grocery store.

So I’ve been snapping them up left and right and putting them in everything.

Like this peach mango iced tea.


I love peach tea, but I was looking at the ingredients in my favorite packaged brand.

It’s made with things like: Peach Concentrate, Sucralose, Ascorbic Acid, Acesulfame Potassium.


I try to eat fresh, whole foods and then drink that?


So I tried a homemade version, and it really is delicious.

I find that adding fresh fruit to your iced tea adds that hint of flavor and sweetness, so you don’t feel the need to add tons of sugar or artificial sweetener.


I’m a big fan of tea, but even Chris, who gets by in life without any caffeine (how is this possible!?), loves this iced tea.


What you’ll end up with after making this recipe:

the tonic for your mid-July, tired-of-plain-old-water thirst.


This iced tea is light and really fresh tasting.

The hint of sweet mango and peach is very nice with the white tea.


It’s light, fresh, whole, and all-natural!

Here’s the recipe for Peach Mango White Iced Tea:

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Peach Mango White Iced Tea

  • Author: Jen Elizabeth's Journals
  • Category: Smoothies & Beverages


Total Time: 55 minutes
Inactive: 45 minutes
Prep: 5 minutes
Cook: 5 minutes
Yield: 8 servings (1 serving is about 1 1/2 cups)


  • 12 cups purified water
  • 56 White Tea bags
  • 2 peaches, pitted and diced
  • 1 cup chopped frozen mango, thawed
  • 1 tablespoon plus 1/4 cup granulated sugar


  1. Boil the 12 cups of water in a large saucepan or stock pot. Remove from the heat.
  2. Steep the white tea bags about 5 minutes, then discard tea bags. Transfer tea to a large mixing bowl. Allow the tea to sit until it cools to room temperature, about 45 minutes.
  3. Meanwhile, to a small mixing bowl, add the chopped peaches, thawed mango, and 1 tablespoon sugar. Allow the fruit to macerate, or sit until it’s softened and formed juices.
  4. Transfer the fruit with juices to a large pitcher. Pour the cooled tea into the pitcher. Add 1/4 cup sugar. Using a large wooden spoon, stir to combine.
  5. Chill in the refrigerator and serve over ice.



For Related Recipes, Check Out:

Frozen Mango Peach Smoothie

Peaches and Coconut Cream Pops

Detox Smoothie- Triple Berry Chia




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Recipe rating


  1. July 16, 2013 / 9:38 pm

    I am a huge fan of bottled peach ice tea, this would be 100x better 🙂

    Choc Chip Uru

    P.S. To prepare for my exams now I won’t be commenting for around 4 weeks – See you in a month my friend 🙂

  2. July 17, 2013 / 12:39 am

    Peach. Mango. Iced tea. All of my Summer favorites in one refreshing glass. Nicely done! Great photos too! =]

  3. June 16, 2014 / 7:22 pm

    Sounds yummy. Can’t wait to try it our pool side.

  4. November 9, 2015 / 5:34 pm

    I love this recipe. I love it with black tea also.

  5. Kim
    July 5, 2019 / 9:32 am

    Can you use honey?

    • Jen Elizabeth's Journals
      July 5, 2019 / 1:56 pm

      Hi Kim, I’ve never tried honey in this recipe, but I’d guess it would work well. If you’re up for experimenting: normally I use an exact substitution with honey and sugar (so keep the 1/4 cup plus the 1 tablespoon). Because of the thick texture, it may be easiest to stir in the honey right before you add the tea bags (when the water is still hot)😄

  6. Willow
    October 5, 2021 / 10:01 pm

    It might be a dumb question, but this will be my first time making iced tea. Why do we need to boil the water? It seems much more effective to just add the teabags to lukewarm water (we’d still need to leave it a while longer to steep) so that it doesn’t need 45 mins to cool.

    • Jen Elizabeth's Journals
      October 9, 2021 / 8:30 am

      I love to steep tea in hot (but not boiling) water. So I think this will work just fine😀