Begin by boiling 2 cups of water in a kettle. Pour the hot water over 2 black tea bags in a heat-resistant pitcher. Steep for 10 minutes.

In a medium saucepan, combine 2 cups of water with one ripe diced mango. Bring to a gentle boil, then simmer for 10 minutes, mashing the mango occasionally.

Strain the mango puree through a fine-mesh sieve into the pitcher with the steeped tea, pressing the puree to extract as much liquid as possible.

Add 2 tablespoons of honey to the mixture and stir until dissolved. Allow to cool at room temperature for a few minutes.

Fill tall glasses with ice cubes and pour the chilled tea over the ice. Garnish with fresh mango slices or mint if desired.