Begin by boiling 2 cups of filtered water in a kettle. Once boiling, pour the water over 2 black tea bags placed in a large pitcher. Allow the tea to steep for about 10 minutes.

In a medium saucepan, combine the remaining 2 cups of water and 2 ripe mangoes, diced into chunks. Bring to a rolling boil, then reduce to a simmer. Cook for approximately 10 minutes, mashing the mango to create a puree.

Place a fine mesh strainer over the pitcher of tea. Pour the mango puree into the strainer and press down to extract all the liquid.

Add your desired amount of honey for sweetness to the pitcher, stirring until dissolved. Adjust the sweetness to your preference.

Allow the tea to cool to room temperature, then refrigerate for at least 30 minutes. Serve chilled over ice, garnished with fresh mango slices or mint leaves.