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mango hibiscus lemonade spring drink

Mango Hibiscus Lemonade

Love refreshing drinks with a beautiful twist? This Mango Hibiscus Lemonade Tea is calling your name! It’s perfect for anyone craving a cool, flavorful drink that’s bursting with spring vibes. The combination of sweet mango, tart hibiscus, and tangy lemonade is simply divine. Trust me, you’ll be obsessed with this recipe for a few reasons.

mango hibiscus lemonade
  • Perfectly Balanced Flavors: The sweetness of the mango cuts through the tartness of the hibiscus lemonade, creating a delightful flavor explosion in every sip.
  • Gorgeous Color: The vibrant red hue from the hibiscus is stunning, making this tea a feast for the eyes as well as the taste buds.
  • Easy to Make: This recipe comes together in minutes with minimal ingredients, making it ideal for busy weeknights or weekend brunches.
  • Hibiscus tea: I like to use dried hibiscus flowers because they tend to be more flavorful than pre-made tea bags. You can find them in the loose leaf tea section of most grocery stores. If you do use tea bags, you might need a few extra for a strong hibiscus flavor.
  • Mango: Ripe mangoes are key! When you press the mango gently, it should give a little. If it’s rock hard, it’s not ready yet. If it’s super soft and mushy, it might be past its prime. Aim for a mango that’s slightly soft with a little give.
  • Lemonade: Fresh-squeezed lemonade is amazing in this recipe, but a good quality store-bought one works just fine too. I recommend avoiding sugary lemonades with artificial flavors – a more natural lemonade will complement the other ingredients better.
  • Mango syrup (optional): This is totally optional, but sometimes mangoes can vary in sweetness. If your mango isn’t as sweet as you’d like, a splash of mango syrup can really boost the flavor without overpowering the other ingredients. I recommend using a natural mango syrup with no artificial flavors or colors.
mango hibiscus lemonade in a glass

1. Make the Hibiscus Tea Lemonade Ice Cubes:

In a saucepan, combine the dried hibiscus flowers (or tea bags) with 4 cups of water. Bring to a boil, then reduce heat and simmer for 5 minutes. Tip: If using tea bags, remove them after steeping.

2. While the Tea Cools, Mash the Mango:

Peel and slice the ripe mango. In a separate bowl, use a fork or potato masher to mash the mango until it has a slightly chunky consistency.

3. Combine Lemonade and Hibiscus Tea for Ice Cubes:

Once the hibiscus tea is cool, combine it with 2 cups of lemonade in a pitcher or container.

Pour the mixture into ice cube trays and freeze for at least 2 hours, or until solid.

4. Brew the Tea for the Drink:

While the ice cubes freeze, prepare a fresh batch of hibiscus tea. In a saucepan, combine 1/2 cup dried hibiscus flowers (or 2-3 tea bags) with 2 cups of water. Bring to a boil, then reduce heat and simmer for 5 minutes. Tip: Again, remove tea bags after steeping.

Let the brewed tea cool slightly.

5. Assemble the Refreshing Drink:

Fill two glasses with hibiscus tea lemonade ice cubes.

Divide the mashed mango between the glasses.

Pour the cooled hibiscus tea over the ice cubes and mango in each glass.

6. Sweeten to Taste (Optional):

Taste the drink and adjust the sweetness to your preference. Add a splash of mango syrup (if using) and additional lemonade, a little at a time, until you reach your desired flavor.

7. Garnish and Enjoy (Optional):

For an extra refreshing touch, garnish your drink with a mint sprig or a slice of fresh mango.

Let the tea cool completely. This can take about 30 minutes.

mango hibiscus lemonade in a mason jar

This refreshing tea is best enjoyed fresh, but you can store leftover components for future use:

  • Hibiscus Tea Lemonade Ice Cubes: These can be stored in the freezer for up to 2 months. Once frozen, transfer the ice cubes to a sealed container or zip-lock bag to prevent freezer burn.
  • Leftover Brewed Hibiscus Tea: Let the cooled tea completely cool in the refrigerator. Store it in an airtight container for up to 3 days.

Related Recipes You’ll Love!

Mango Hibiscus Lemonade

Recipe by Tania Faysal


Prep time


Cooking time



This vibrant and flavorful tea is perfect for a warm spring day. The combination of tart hibiscus, sweet mango, and tangy lemonade creates a delightful and refreshing drink. Plus, it’s easy to make with a few simple ingredients!


  • For the Hibiscus Tea Lemonade Ice Cubes:
  • 1 cup dried hibiscus flowers (or 4-5 hibiscus tea bags)

  • 4 cups water

  • 2 cups lemonade (fresh-squeezed or good quality store-bought, avoid sugary varieties)

  • For the Tea:
  • 1/2 cup dried hibiscus flowers (or 2-3 hibiscus tea bags)

  • 2 cups water

  • 1 ripe mango, mashed

  • Mango syrup (optional)

  • Lemonade (additional), to taste

  • Optional Garnishes:
  • Mint sprigs

  • Mango slices


  • Make the Hibiscus Tea Lemonade Ice Cubes: Brew the hibiscus tea according to package instructions (using 1 cup flowers or 4-5 tea bags and 4 cups water). Let it cool completely. Combine the cooled hibiscus tea with 2 cups of lemonade. Freeze in ice cube trays until solid.
  • Make the Tea: Brew another batch of hibiscus tea using 1/2 cup flowers or 2-3 tea bags and 2 cups of water. Let it cool slightly.
  • Mash the Mango: In a separate bowl, mash the ripe mango until slightly chunky.
  • Assemble the Drink: Fill a glass with hibiscus tea lemonade ice cubes. Add the mashed mango, then pour in the brewed hibiscus tea.
  • Sweeten to Taste: If desired, add a splash of mango syrup and additional lemonade to taste.
  • Garnish (Optional): Add a mint sprig or a slice of fresh mango for an extra touch.

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