Mango Milk Tea Recipe

Brew the tea

Bring 500 ml water to a near boil (about 95°C / 203°F). Remove from heat and steep 2 tablespoons of black tea (or 2 tea bags) for 4–5 minutes for a robust flavor. Strain out tea leaves or remove tea bags and allow the brewed tea to cool slightly, about 10 minutes.

Prepare the mango puree

Place 1.5 cups peeled, cubed ripe mango into a blender. Add 1 tablespoon lemon juice (to brighten flavor) and puree until smooth, about 30–45 seconds. If your mango is very fibrous, press the puree through a fine-mesh sieve for a smoother texture.

Make sugar syrup

Dissolve 2 tablespoons granulated sugar in 2 tablespoons hot water, stirring until clear. Taste and adjust sweetness; you can add an extra 1 teaspoon sugar if you prefer sweeter milk tea. Stir the syrup into the mango puree until fully combined.

Combine tea and milk

In a large pitcher, combine the slightly cooled brewed tea with 1 cup whole milk and 2 tablespoons heavy cream. Stir in 1 teaspoon vanilla extract. Taste and adjust — if the mix tastes weak, add a little more brewed tea; if too strong, add milk to balance.

Mix mango with milk tea

Add the mango-sugar puree into the milk-tea mixture. Whisk or shake vigorously until fully integrated and homogenous. If you prefer a two-layer textured drink, reserve 2–4 tablespoons of mango puree for topping or swirling.

Fill two tall serving glasses with ice (about 1/2 cup ice per glass). Pour the mango milk tea over the ice, dividing evenly. If reserved, spoon 1–2 tablespoons mango puree on top of each glass and gently swirl for a marbled effect.

Garnish each glass with 1–2 mango slices and 2 mint leaves if using. Serve immediately with a wide straw or long spoon to stir before drinking.