Recipe courtesy of Stephen Phillips

South African Mango Rooibos Mint Punch

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  • Yield: 12
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12 oz. dark rum

32 oz. rooibos tea* (4 to 5 tea bags)

8 oz. mango juice

16 oz. fresh mango, cut into cubes

Fresh mint leaves, for garnish


  1. Make rooibos tea the night before the party by soaking 4-5 tea bags in 32 oz. of warm water. Refrigerate overnight. 
  2. The day of the party, discard tea bags and combine the rest of the ingredients in a punch bowl or pitcher. Serve over ice and garnish each drink with a mint leaf.

Cook’s Note

*Rooibus tea is also called South African red tea or just red tea and is available at most heath food stores.