Mango Rose Sunrise Iced Tea – A Gorgeous Drink with Tropical Flavor!

This Mango Rose Sunrise Tea is almost too pretty to drink—but once you take a sip, you’ll be glad you did!

With a soft pink rose-hibiscus layer at the bottom and a golden mango tea on top, it looks like a tropical sunrise in your glass.

Lightly floral, fruity, and naturally sweet, it’s a drink that turns heads at brunch or adds a little magic to your morning!

Why You Will Love This Recipe

• Looks stunning in the glass: With bold pink and golden layers, it’s a showstopper that’s perfect for photos or impressing guests.
• Light, floral, and tropical: The blend of rose, hibiscus, and mango creates a refreshing flavor that’s both soothing and energizing.
• Naturally caffeine-friendly: You can make it with green tea, herbal tea, or even decaf—great for any time of day.
• Simple ingredients, elegant result: It feels luxurious but uses easy-to-find ingredients you probably already have at home.
• Perfect for warm mornings or brunch: It’s cool, refreshing, and a beautiful alternative to plain iced tea or juice.

Ingredients

For this layered Mango Rose Sunrise Tea, each ingredient plays a role in both the look and flavor of the drink.

The hibiscus and rose petals create the bold pinkish-red bottom layer. Hibiscus gives a tart, cranberry-like note and a deep color, while rose adds a soft floral touch that lingers in the background.

You’ll want dried food-grade rose petals—make sure they’re meant for culinary use, not just potpourri. Fresh rose petals from unsprayed roses can work too, but the dried ones give a more concentrated flavor.

The mango brings natural sweetness and tropical warmth. Fresh ripe mango is best—juicy and slightly soft, but not mushy. It should be fragrant and golden inside.

If fresh mango isn’t available, you can use mango juice, but check that it’s pure juice without added sugar or artificial flavors. Blending fresh mango with green tea gives the golden layer a thicker, more velvety texture and a deeper taste.

Green tea forms the body of the top layer. Choose a green tea that’s smooth and not too grassy or bitter.

Sencha, jasmine green, or even a mild Chinese green tea work great. If you steep it too long or with water that’s too hot, it can go bitter—so stick with water around 175°F (about 80°C) and steep for 2–3 minutes max.

If you like a touch of sweetness, honey works really well. Add it while the tea is still warm so it dissolves easily. You don’t need much, just enough to lift the fruit and floral notes without overwhelming them.

Ingredients for 2-3 servings:

• 1 teaspoon dried hibiscus (or 1 hibiscus tea bag)
• 1 teaspoon dried rose petals (food grade)
• 2 green tea bags (or 2 teaspoons loose-leaf green tea)
• ½ cup ripe mango, cubed (or ½ cup mango juice)
• 1 to 2 teaspoons honey or sweetener (optional)
• 3 cups water
• Ice
• Fresh mango slice and rose petals for garnish (optional)

How to Make Mango Rose Sunrise Tea

Instructions:

1. Make the rose-hibiscus base: Boil 1½ cups of water and pour it over the hibiscus and rose petals. Let it steep for 5–7 minutes until you get a deep reddish-pink color. Strain it, then let it cool completely. Pop it in the fridge if you’re short on time.
2. Brew the mango tea layer: Heat another 1½ cups of water and steep your green tea for about 2–3 minutes. Remove the tea bags and blend this tea with your mango chunks (or stir in mango juice if you’re using that instead). Strain if you want a smoother texture. Let this layer cool down too.
3. Sweeten if you want: Add honey or your sweetener of choice while the teas are still warm. Taste and adjust—it should be lightly sweet but not overpowering.
4. Assemble the drink: Fill a tall clear glass with ice. First, pour in the rose-hibiscus layer until the glass is about halfway full. Then, very slowly pour the mango tea over the back of a spoon to float it on top. That’s how you get the layered sunrise look.
5. Garnish and serve: Top with a slice of fresh mango or a few dried or fresh rose petals if you’re feeling a little extra. Serve right away and watch those colors glow!

This recipe makes about 2 to 3 servings, depending on how big your glasses are.

If you’re using tall iced tea glasses with lots of ice, it comfortably serves 2. If you stretch it a bit or use smaller cups, you can get 3 servings out of it.

Want to make more? Just double the ingredients—it scales easily.

Additional Tips & Variations

• Mash a few strawberry slices and add them to the bottom of the glass for a stronger red color and fruity flavor.
• Add a splash of lemon juice for a little extra zing that brightens everything up.
• Use chilled green tea from the night before to save time—just add fresh fruit and you’re ready to go.
• Try steeping the tea with a slice of fresh ginger if you want a warm, spicy edge to balance the fruit.
• Turn it into a mocktail or cocktail—just add a splash of lime and your favorite light spirit like vodka or white rum.