Mango Crush & Orange Sherbet Summer Punch

by Kalah Garcia

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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