Mango Jasmine Milk Tea Recipe

1. Brew the jasmine tea

Bring 3 cups of water to a gentle boil, then remove from heat and let sit ~30 seconds (target ~90°C / 195°F). Add 2 jasmine tea bags and steep for 3–5 minutes depending on desired strength (3 minutes = light, 5 minutes = stronger).

2. Remove the tea bags, gently squeeze them against the side of the pot to extract liquid (avoid bitterness), and transfer the brewed tea to a heatproof container. Let cool to room temperature, then chill in the fridge until cold (about 10–15 minutes) or use ice in assembly to cool quickly. You should have ~3 cups brewed; reserve 2 cups for the drinks.

3. Make the mango syrup

In a small saucepan combine 1 cup ripe mango puree, 1/4 cup granulated sugar, and 2 tablespoons water. Warm over medium-low heat, stirring frequently until the sugar fully dissolves (about 3–5 minutes). Do not boil vigorously — a gentle simmer is fine. Once sugar is dissolved and mixture is slightly thickened, remove from heat and stir in 1 tablespoon fresh lime juice. Taste and adjust sweetness or acidity if needed. Let cool to room temperature. This yields about 1 cup of syrup; measure out 6 tablespoons for the two servings and refrigerate any leftover up to 5 days.

4. Assemble the milk tea

Prepare two tall glasses. Divide 2 cups of cooled brewed jasmine tea between them (1 cup per glass). Add 3 tablespoons of the prepared mango syrup to each glass (6 tbs total). Stir gently to combine.

5. Add cold whole milk: pour 3/4 cup (6 tbs) of milk into each glass (total 1.5 cups). Stir once to integrate the milk with tea and mango syrup. If you prefer a creamier drink, increase milk by up to 2 tbs per glass.

6. Add ice: fill each glass with ice cubes (about 1 cup per glass) and give the drink one final stir to chill and combine. Alternatively, you can combine tea, mango syrup, milk and ice in a cocktail shaker, shake vigorously for 8–10 seconds, then strain into glasses for a frothier texture.

7. Taste and adjust: if you want it sweeter, add 1/2–1 tablespoon extra mango syrup per glass. For brighter acidity, add a few drops of lime juice.

8. Top each glass with fresh mango slices and a mint sprig. Serve immediately with a wide straw or spoon to enjoy the mango bits and creamy jasmine milk tea together.