I guess I should offer my apologies to all who despise peaches.
Because it’s looking more and more like my site will become an ode to summer peaches over the next few weeks.
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 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 an addiction to 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:
- Serving size: 8
- Calories: 32
- Fat: 0
- Saturated fat: 0
- Trans fat: 0
- Carbohydrates: 8.3g
- Sugar: 8.3g
- Sodium: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Inactive: 45 minutes
Prep: 5 minutes
Cook: 5 minutes
Yield: 8 servings (1 serving is about 1½ cups)
- 12 cups purified water
- 5-6 White Tea bags
- 2 peaches, pitted and diced
- 1 cup chopped frozen mango, thawed
- 1 tablespoon plus ¼ cup granulated sugar
- Boil the 12 cups of water in a large saucepan or stock pot. Remove from the heat.
- 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.
- 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.
- Transfer the fruit with juices to a large pitcher. Pour the cooled tea into the pitcher. Add ¼ cup sugar. Using a large wooden spoon, stir to combine.
- Chill in the refrigerator and serve over ice.
*I estimate approximate neutron information using the Verywell Recipe Nutrition Calculator.