Iced Yellow Mango, Lime, and Hibiscus Tea Soda with Mint and Pink Peppercorn
An original, vibrant, and highly aromatic drink that combines yellow mango puree, a bold hibiscus infusion, fresh lime juice, mint, and a subtle touch of pink peppercorn, finished with sparkling water for a light and refreshing fizz.
Ingredients
- 300 g ripe yellow mango, diced (without peel ni hueso)
- 12 g dried hibiscus flowers (for infusión)
- 250 ml water (for the infusión)
- 80 ml fresh lime juice (freshly squeezed)
- 60 ml agave syrup (ajustar to taste)
- 10 g fresh mint leaves (more extra for decorar)
- 2 g pink peppercorn (lightly machacada)
- 750 ml well-chilled sparkling water (for terminar the bebida)
- 400 g ice (for servir)
- 40 g thin lime slices (for decorar opcionalmente)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Place the water in a small saucepan and heat it until nearly boiling, about 195°F to 205°F (90°C to 96°C). Remove from the heat, add the dried hibiscus flowers, and let steep for 8 minutes.
- 2
2. Strain the hibiscus infusion and let it cool to room temperature. Then refrigerate until thoroughly chilled, ideally around 39°F to 43°F (4°C to 6°C).
- 3
3. Meanwhile, add the yellow mango, lime juice, agave syrup, fresh mint, and pink peppercorn to a blender. Blend until very smooth.
- 4
4. Add the chilled hibiscus infusion to the blender and blend briefly again just to combine without losing the mint aroma.
- 5
5. Fill 4 glasses with ice. Divide the mango-hibiscus mixture among the glasses, filling each about halfway or slightly more.
- 6
6. Top each glass with the well-chilled sparkling water and stir gently with a long spoon to keep the bubbles lively.
- 7
7. Garnish with thin lime slices and extra fresh mint leaves. Serve immediately very cold, ideally between 35°F and 45°F (2°C and 7°C).
Chef tips
If you want a smoother texture, strain the blended mixture before serving. Chill the glasses for 10 minutes to keep the soda fizzy for longer.
Substitutions
You can substitute the agave syrup with simple syrup or honey if you do not need a vegan version. The pink peppercorn can be omitted for a milder profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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