Mango Crush & Orange Sherbet Summer Punch

by Kalah Garcia
Last Updated:

Why You’ll Love It

The tropical mango and pineapple notes from Mango Crush Tea pair beautifully with the creamy, citrusy sweetness of orange sherbet. The sherbet also adds a frothy texture, keeping the punch light and fun.

This drink is caffeine-free and crowd-friendly — and thanks to the tea base, it’s hydrating and flavorful without being overly sweet.


Ingredients (Serves 8–10)

  • 8 tsp Mango Crush loose leaf tea (or about 4 heaping tablespoons)
  • 8 cups filtered water
  • 1 quart orange sherbet
  • 1 cup pineapple juice (optional, for extra tropical sweetness)
  • Fresh fruit for garnish (orange slices, mango cubes, pineapple chunks)
  • Ice as needed

Instructions

Brew the Tea

  • Heat water to about 200°F (just off boiling).
  • Add Mango Crush tea leaves to a large heatproof pitcher or teapot.
  • Steep for 10–12 minutes for a strong, flavorful brew.
  • Strain out the leaves and let the tea cool completely. For best results, refrigerate until chilled.

Prepare the Punch

  • In a large punch bowl, combine the chilled tea with pineapple juice (if using).
  • Add scoops of orange sherbet directly into the bowl. The sherbet will slowly melt, adding creaminess and sweetness.

Add Garnishes

  • Float fresh orange slices, mango cubes, pineapple chunks, or berries on top for color and flavor.

Serve

  • Add ice as needed to keep it chilled.
  • Ladle into glasses, making sure each serving gets a little fruit and a bit of sherbet.

Tips & Variations

  • For an adult version, add a splash of rum or coconut liqueur.
  • Make it sparkling by topping each glass with a bit of chilled ginger ale or sparkling water right before serving.
  • If you want a less sweet version, swap half the sherbet for frozen mango chunks.
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