Pineapple-Mango Hibiscus Iced Tea Punch

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A floral and tropical iced tea punch combining tart hibiscus with sweet mango and pineapple flavors. This recipe, ready in about 15 minutes, brings together dried hibiscus flowers, boiling water, pineapple juice for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 120 calories and feeds 8, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 cup dried hibiscus flowers
• 4 cups boiling water
• 2 cups pineapple juice
• 1 1/2 cups mango nectar
• 1/4 cup fresh lime juice
• 2 tbsp honey
• 3 cups ice cubes
• 1/2 cup pineapple wedges
• 1/4 cup mint leaves

The shaker and jigger we’d mix this with → Best Bar Tools for 2026: Shakers, Jiggers & Strainers Worth Buying

Instructions

1. Step 1: Steep 1/4 cup dried hibiscus flowers in 4 cups boiling water for 10 minutes until the liquid turns a deep ruby red and fragrant, then strain out the flowers.
2. Step 2: While the tea cools, whisk together 2 cups pineapple juice, 1 1/2 cups mango nectar, 1/4 cup fresh lime juice, and 2 tablespoons honey until the honey dissolves completely.
3. Step 3: Combine the cooled hibiscus tea with the fruit juice mixture in a large pitcher and stir well.
4. Step 4: Add 3 cups ice cubes to chill the punch rapidly and stir gently.
5. Step 5: Garnish with 1/2 cup pineapple wedges and 1/4 cup fresh mint leaves for a fresh, tropical aroma before serving.