clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Hein van Tonder
  • Yield: 1 .5 liters 1x


  • 1250 ml boiling water
  • 4 rooibos tea bags
  • 1 cup apple juice
  • 2 fresh mangoes
  • 1 apple
  • 2 peaches
  • a few torn sprigs of mint
  • fresh raspberries and mint leaves for garnish
  • ice cubes


  1. Make the tea by steeping the teabags in the boiling water for about 15 minutes for a good strong tea. Remove the teabags and place the tea in the fridge for at least 4 hours to chill.
  2. Peel one mango and chop into chunks. Liquidize with a quarter cup of tea to a smooth pulp. Add to the chilled tea and whisk to mix well.
  3. Peel the other mango and cut into small cubes. Slice the apple and peaches into thin slices. Add to the tea and mango mixture with a few torn sprigs of mint.
  4. Place the tea back into the fridge and let it chill for another 2 hours for the flavours to blend.
  5. When ready to serve give it a good mix, and pour into shortish glasses with a few cubes of ice. Garnish with a few raspberries and mint.
  • Category: Iced Tea
Scroll To Top