Mango Tango

Tropical & Brisk  

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Blender's Notes:

Mango Tango is a fresh take on the classic tradition of flavored black teas. This blend of crisp Ceylon and fresh passion fruit and mango creates a light and fruity combination that is great any time of year. It brews into a deep, reddish liquor with a heady, bright aroma that lends itself to versatility; a steamy pot will warm you up when it's cold out while an iced cup will keep you cool on hot summer days.


  • Premium mango black tea
  • Brisk black Ceylon tea with a mango twist
  • Makes great gourmet iced tea!
  • Sample ~ 5 servings
  • Bulk 1/4 LB ~ 50 servings
  • Bulk 1 LB ~ 220 servings
  • Caffeine: High

Ingredients: black tea, mallow flowers, marigolds, mango & passionfruit flavoring

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Price: $3.00

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Steeping Guide
1 tsp
3-5 min
Per 8 oz. water

Black Tea

  • Uplifiting, yet reduces Stress Hormone Levels
  • Anti-Bacterial, Anti-Viral
  • Anti-Oxidant, Anti-Aging
  • Calorie-free, Fat-free, Gluten-free
  • Black Tea is known to banish fatigue, stimulate mental powers, and raise energy levels. It has been shown to reduce stress hormone levels and acts as a nerve sedative, frequently relieving headaches. Black tea contains a number of vitamins considered essential for maintaining health, including Carotene, a precursor to vitamin A, has antioxidant and protective properties, Vitamin B1 and Panothenic Acid, Vitamin C and Vitamin B6.

    Black Tea also contains antioxidants which may help to protect your body from the ravages of aging and environmental effects. Because they are allowed to ferment completely before drying, most black teas are especially rich in those polyphenols which have been shown to be effective against dementia in aging as well as AIDS related dementia. These compounds penetrate the blood brain barrier and have also been found to reduce blood cholesterol levels.

    Black tea is known for its antiviral and antibacterial properties. It can be topically applied to cuts, bruises and burns, and is famous for its sunburn relief and has been shown to have a positive effect on preventing tooth decay and gum disease.

    * These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

    Tango Tea
    This is an iced tea cocktail, perfect for summer.
    INGREDIENTS: 1 tsp MANGO TANGO tea leaves; 2 slices (or a quarter cup) mango; a sprig of mint; honey (to taste); 2 oz Fruit Brandy or Cognac. For a non–alcoholic version of this drink, substitute 2 c. white grape juice for brandy/cognac.
    PREPARATION: Steep tea leaves in 8 oz boiling water for 5 minutes, then strain. Chill at least four hours or overnight. Blend mango, mint and honey. Add tea and 2 oz. Fruit Brandy or Cognac to fruit mixture, pour over ice, and enjoy! Makes two 6–oz cocktails

    Apple–Mango–Honey Iced Tea
    Our summer favorite... once you try this, you’ll never go back to an ordinary sweet tea!
    INGREDIENTS: 3 cups water, boiling; 3 tsp MANGO TANGO leaves; ⅓ cup honey; 3 cups apple juice; 2 – 4 cups ice cubes.
    PREPARATION: Steep tea leaves in hot water for 5 minutes. Strain, and stir in honey and juice. Mix until honey is dissolved. Chill and serve over ice. Serves: 6 – 8

    Mango Tango Rub
    Great Rub on Pork & Fish. Finely chop the following ingredients in your blender:

    2 TBS MANGO TANGO tea leaves
    1 TBS Cilantro
    1 TBS salt
    1 tsp red chile pepper
    1 tsp garlic powder
    ½ tsp white pepper
    1 tsp wasabi
    1 tsp chile powder

    Mango Tangy Pumpkin Butternut Soup
    INGREDIENTS: 2 TBS olive oil; ⅓ cup sweet onion, finely chopped (½ onion); 1 tsp minced garlic; 14 oz MANGO TANGO Concentrate; ½ tsp Cayenne Pepper (grounded); 1 tsp Coriander; 3 TBS brown sugar; 1 can pumpkin puree (15 oz); 1 can butternut squash (15 oz); 1 cup heavy cream
    PREPARATION: Heat the olive oil over medium–high heat in a 4 qt pot. Add onions & garlic, stirring often until light brown & softened, about 3–4 minutes. Add MANGO TANGO concentrate, cayenne pepper, coriander & brown sugar and stir for 1–2 minutes. Add pumpkin, butternut squash puree & whisk in the heavy cream until liquefied & simmer on low until ready to serve. Yields: 6–8 servings, Prep Time: 10 minutes, Cook Time: 20 minutes.

    Mango Tango Couscous
    INGREDIENTS: 3 teaspoons MANGO TANGO leaves steeped in 1 cup boiling water; ½ cup water; ½ cup fresh or non–concentrated orange juice; ½ cup raisins; 1 ripe banana (sliced thin); ¼ cup maple syrup or alternative liquid sweetener; ½ teaspoon ground cinnamon; 1 cup couscous (preferably whole wheat).
    PREPARATION: Place all ingredients in a saucepan and stir. Bring to a boil over medium–high heat. Reduce heat, cover and simmer for 5 minutes. Remove from heat, let sit in pan for 10 minutes. Fluff with a fork and serve hot.

    The flavors of end–of–summer vegetables are enriched and lifted with a tea–based sauce. The classic Provencal assortment takes on a rich and exotic taste when cooked in this fragrant tea.
    INGREDIENTS: 1 Tablespoon MANGO TANGO loose leaves; 3 cups water; 4 Japanese eggplants; 2 medium tomatoes, peeled, seeded and cubed; 1 medium onion, chopped; 1 medium zucchini, chopped; Salt and pepper to taste; Grated fresh ginger root to taste, about 1 Tablespoon; a pinch of dried chili powder and sugar.
    PREPARATION: Steep the tea in boiling water for 5 minutes, then drain and set aside. Char the eggplants on top of the stove or under the broiler. Butterfly by splitting them lengthwise, keeping both parts attached. Place in a baking pan and stuff with the tomatoes. Scatter the zucchini and onions over tomatoes and season with salt, pepper, and grated fresh ginger. Pour the brewed tea over all and bake uncovered at 350°F, basting occasionally. Cook for about 30 minutes, or until vegetables are tender. Add the chili powder and sugar as desired. The resulting mélange of vegetables is blackish purple with patterns of light green zucchini and red tomato. Most of the sauce will be absorbed, but any remaining sauce can be reduced further to a glaze and poured over the dish. Serves: 4 as main dish, 8 as side dish.

    Orange–Mango Tango Duck
    INGREDIENTS: 2 Boneless duck breast halves; ¾ cup chopped shallots; 2 ¼ cups chicken broth; 1 ½ cups fresh or non–concentrated orange juice; 4 teaspoons MANGO TANGO leaves; 1 TBS honey, 3 TBS diced butter, salt and pepper to taste.
    PREPARATION: Preheat oven to 450 F. Pierce skin of duck all over with fork and sprinkle duck with salt and pepper. Place duck, skin side down, in a heated skillet to brown (about 4 minutes). Turn duck breasts over and continue to cook for another 2 minutes. Remove and place in a roasting pan, then continue to cook in 450 F oven to desired doneness, about 20 minutes for medium–rare. Meanwhile, heat the drippings left in the skillet over medium. Add shallots and sauté until golden. Remove discarded drippings. Add broth, orange juice and MANGO TANGO leaves. Bring to boil. Reduce to about 1 cup and strain. Return liquid to same skillet and add honey; simmer 2 minutes. Whisk in butter and add salt and pepper to taste. Slice thin and serve with sauce.

    Mango Tango Citrus Tart
    Taking advantage of the mellow character of the Ceylon tea leaves in Mango Tango, the filling for this tart acquires its attractive butterscotch color from the reddish hue of the tea, which is steeped not in water but in fresh lemon juice. (Note: Be aware that this filling is designed to be meltingly soft. If you wish a firmer, sweeter final product, reduce the lemon juice to 6 tablespoons.)
    INGREDIENTS: DOUGH: One half pound (8 oz) unsalted (sweet) butter at room temperature; one quarter cup sugar; zest of half lemon; 1 large egg; three quarter cups all–purpose flour. FILLING: Half cup freshly squeezed lemon juice; 4 TBS MANGO TANGO tea leaves; zest of 1 lemon; 2 Large eggs plus 2 egg yolks from Large eggs; three quarter cups white sugar; one quarter pound (4 oz) unsalted (sweet) butter. GARNISHES (optional): Natural, unsalted pistachio nuts, finely chopped; crystallized ginger, thinly sliced; or candied lemon slices.
    PREPARATION: DOUGH: Cream the butter until soft and fluffy. Add the sugar and zest and mix to blend. In a small bowl, break the egg and stir lightly, then blend it into the mix. Add flour and mix just until it disappears. Place on a lightly floured surface. Knead briefly and flatten into a disc, about one half inch thick. Wrap and refrigerate until firm. While the dough is chilling, make the filling. FILLING: In a small, non reactive saucepan, bring the lemon juice and tea leaves to a boil. Remove from heat and steep for 3 minutes. Sieve the mixture into a small bowl, pressing hard on the tea leaves to extract as much of the liquid as possible. Reserve the liquid but discard the leaves. In a double boiler, bring 3 inches of water to a boil. Place the liquid plus the lemon zest, eggs, egg yolks, sugar and butter into the top saucepan, acting as a double boiler. Reduce the heat to medium so that the water is just simmering. Whisk constantly until the mixture is the thickness of mayonnaise, making sure to scrape the mixture well from the sides of the bowl. Put the mixture through a fine–meshed sieve to remove any lumps and set aside to cool to room temperature. Remove the dough from the refrigerator. On a lightly floured surface, roll dough to 14 inch round about one fourth inch thick. Slide a metal spatula under the dough to make sure it is not sticking to the rolling surface. Roll up over the rolling pin and ease into an 8 inch diameter, false bottomed tart pan, pressing the dough firmly into the fluted sides of the pan. Prick with a fork at 1 inch intervals all around the base of the tart. Chill until frozen, about 30 minutes. (Note: If there is any remaining dough, you can prepare shortbread cookies to bake on the side). While the dough is in the freezer, preheat oven to 400°F. Remove tart pan from freezer and bake on middle rack of oven for about 35 minutes, or until golden brown. Cool. Spread filling evenly in a half–inch layer and decorate with the garnishes of your choice. Serve when cooled to room temperature. Yields 6 servings.
    Note: The recipe provides enough dough for both the tart and about 20 shortbread cookies.

    Baked Apple Tango
    INGREDIENTS: 3 teaspoons MANGO TANGO steeped in 12 oz boiling water; one pinch of cinnamon, or ¼ cup honey, sugar or agave; 6 apples (macintosh works best)
    PREPARATION: Steep the MANGO TANGO leaves and cinnamon in the boiling water for 6–7 minutes. Peel and core the apples, and cut in half. Place the apple halves face down in a baking dish. Add the tea infusion, then dot with your choice of sweetener. Bake at 275 F for about 1 hour, or until apples are very tender. Goes great with ice cream or gelato!

    Rate this product!

    I love the Mango Tango tea!! So far the best tea I have ever tasted. Very smooth and fruity. Definitely my drink of choice when I'm sitting on the beach this summer.—Jodi
    Great iced or hot. This tea has an excellent, fruity flavor that's not too overwhelming. I highly recommend it.—David S.
    This has been my Wife's goto for Tea every day. It is as described, smooth, fruity and satisfying.—Cveridis
    As a newbie to the tea world, this is by far my favorite so far. I did add a teaspoon of honey and the flavors were amazing. —Mango Tango
    This is one of mine & my daughter's favorites. Love it hot, cold and in my steeping travel tumbler—Lois
    First of all, aside from Earl Gray, I never really enjoy flavored tea. To my surprise, I can't get enough of this tea. I've been starting and ending my days with Mango Tango. I've been enjoying it at work, too!—Dave
    a great flavor - one of the best I've had - great to enjoy as ice tea—JR
    This tea is great in every situation - Breakfast, breaks, and evening. —MattITMan
    If everyone would just stop what they were doing and brew some Mango Tango, breathe in the aroma and take a sip, the world would be a better place. Seriously the flavor of the mango and passion fruit is on point, pairing it with Ceylon was the right choice; this tea is a new favorite of mine. —Cindy
    This tea needs no introduction. Every sip from first to last is bursting with mango flavor! And yet it's not too sweet. Fabulous! —baronessblossom
    Pretty good tea, but had a sweet taste as if sweetened with artificial sweetener.—stargram
    This tea is absolutely delicious! I can taste the mango and although I've only had it hot I can tell this will be a very good cold tea,as well.—MaJe
    This tea is absolutely amazing. I normally don't drink my tea warm until it's snow on the ground here but this tea has changed my life. Don't get me wrong, it's equally amazing iced but I've changed my drinking ways due to this tea. Great job The Tea Spot! Sandy—Sandy
    I just received my sample package of black teas. I absolutely love the mango tango tea, the light fruity aroma is amazing! Thank you!!!—Ericka
    Maybe the most refreshing iced tea yet!! Love this iced, and hot, but best in my Steep and Go bottle. Enjoy it brewed a couple of times with no loss of flavor, just right for a great bit of tropical twist to your day.—Cynthia
    Perfect iced tea for the summer. LOVE the flavor. One of my favorites. I always have some in the fridge.—cole70
    This was my first order for loose tea from any place, and I wanted something for brewing iced tea in my 3-quart Mr. Coffee Iced Tea Maker. I went with 12 heaping teaspoons of leaves for the whole 3-quart batch and it was great! I might try 2 less teaspoons for the next batch to see if I can stretch the leaves a bit :-). Absolutely love the flavor and was exactly what I was looking for and imagined from the product description.—joelq
    The best part of this tea is that it's great hot - and still great after it cools down. I'm always pleasantly surprised when I go to drink my thermos in the afternoon and the now "ice" tea tastes just as it did when it was hot in the morning.—iswimlikeafish
    I got this little surprise in my order. Mango Tango sample. I waited a very long time before I tried it because I was sure I didnt like Mangos LOL. Well, I was WRONG I LOVE MANGOs ... I cant get enough of Mangos now LOL.. this tea has hooked me, and will now be on my next order. I am drooling just thinking about it.—D McCraw
    I brewed this in the Iced Tea Pitcher and put sliced peaches in the infuser as suggested. It was a nice treat, especially in the hot weather we have been experiencing. Great tea for fruit lovers.—Janice
    The Blender's Notes are spot on. One of my favorites from The Tea Spot.—Jamie
    I am constantly amazed at the quality of the Tea Spot's blends. I cannot decide whether I like this more than their Lady Lavender blend. It depends on what my mood is, I suspect. A lovely, lovely blend. The Ceylon is the perfect base for this blend, which is excellent both hot and iced.—Jen
    I love this tea. It's the best iced tea I've ever had. Perfect balance of flavors.—Angie
    I love tropical teas, and mango and passionfruit are always delicious, but so hard to find. This tea is great hot in winter if I want to feel like I'm in the 'tropics', or in the summer its an amazing iced tea that is full of flavor but not overly sweet!—Mel
    Refreshingly good, esp cold!!—Gail
    My favorite so far. But be careful, don't oversteep...or it will taste bitter.—Brigette Sumeraj
    This is one of my favorites. I really like the flavor. It makes great ice tea also. I enjoy this enough to buy by the pound.—Barbara Whalen
    Delicious! Perfect sweet/tart ratio. I love it!—Linda Povlock
    Mango Tango will make you want to Dance! Tastes great on the rocks or steamy hot. The flavor is fun and fantastic.—Jody Mashensic
    I swear this tea has more of a kick than my usual cup of joe!! I skeptically picked up the yellow tin at my grocery store the other day, and was pleasantly surprised by the fun mango taste. This tea is not like any tea I’ve tried before. The flavor is intense and so yummy ☺—Eric
    I LOVE MANGO TANGO!!! It is very fruity and is my favorite tea so far =)—Cory Tanner
    A fabulous fruity tea. Hot, is good, but when iced, it's somehow like a vacation in a glass. Amazing! It gives me a steady energy that breaks up my afternoons. I cannot get enough of this in the summer, though to be honest, I don't like it as much in winter. It's still fabulous and tasty!—Amy L