Mango Hibiscus Elixir Mocktail Recipe
This bright and refreshing drink combines sweet mango with tangy hibiscus tea for a perfect alcohol-free option at any gathering.
Equipment
- Large pitcher (64 oz capacity)
- Tea infuser or fine mesh strainer
- Wooden spoon
- Measuring cups and spoons
- Blender
- Ice cube trays
- Tall serving glasses
Ingredients
- 4 cups filtered water
- 1/4 cup dried hibiscus flowers
- 2 ripe mangoes peeled and chopped
- 1/4 cup honey or agave nectar
- 2 tablespoons fresh lime juice
- 1 cup coconut water
- Ice cubes
- Fresh mint leaves for garnish
- Lime wheels for garnish
Instructions
- Bring water to a boil in a pot. Add hibiscus flowers and steep for 10 minutes.
- Strain the tea and let it cool to room temperature.
- Place chopped mangoes in a blender with honey and lime juice. Blend until smooth.
- Mix the mango puree with the hibiscus tea in a large pitcher. Add coconut water and stir well.
- Refrigerate for at least 2 hours until chilled.
- Fill glasses with ice cubes. Pour the mango hibiscus mix over ice.
- Garnish each glass with mint leaves and lime wheels before serving.
Notes
The mocktail stays fresh in the fridge for up to 3 days.
For a sweeter drink, add more honey or agave nectar to taste.
Replace fresh mangoes with 2 cups of frozen mango chunks when fresh ones aren't available.
Make ice cubes from hibiscus tea to prevent the drink from getting watered down.
Strain the mango puree through a fine mesh strainer for a smoother texture.