Mango & Coconut Honeydew Milk Tea Recipe

Brew tea

Bring 300 ml hot water just off boiling and steep 2 tsp black tea leaves (or 2 strong tea bags) for 4–5 minutes. Strain leaves/bags and discard. Allow brewed tea to cool for 10 minutes.

Add milk

Stir 150 ml whole milk into the warm tea until combined. If you prefer a creamier texture, warm the milk slightly before combining. Chill combined tea in the refrigerator or an ice bath until cold (about 15–20 minutes).

Prepare mango-coconut honey blend

In a blender add 1 cup diced ripe mango, 2 tbsp honey, and 60 ml canned coconut milk. Blend on high until very smooth (about 45–60 seconds). Taste and adjust sweetness with up to 1 tbsp more honey if needed.

Prepare honeydew purée

Place 1 cup diced honeydew melon in the blender and pulse 6–8 times until a slightly chunky purée remains (or blend fully smooth if preferred). If honeydew is very watery, strain briefly through a fine sieve to remove excess liquid to avoid diluting the tea.

Combine fruit components

Fold about 4 tbsp of the mango-coconut purée into the honeydew purée to marry flavors; reserve remaining mango-coconut purée for layering and topping.

Fill two tall glasses with ice (about 1/2 cup ice per glass). Divide the honeydew-mango fruit purée between the glasses, spooning it to form a bottom layer (about 2–3 tbsp per glass).

Pour the chilled milk tea slowly over the back of a spoon into each glass, about 150 ml tea per glass, leaving room at the top for the remaining mango-coconut purée.

Spoon 1–2 tbsp of the reserved mango-coconut honey purée on top of each glass to create a bright floating layer and stir gently if you want an even flavor through the drink.

Garnish each glass with a few fresh mint leaves and a pinch of toasted coconut flakes. Serve with a wide straw or stirrer and enjoy chilled.