Step 1: The Concentrated Brew

Bring 2 cups of water to a boil. Pour the hot water into a heat-proof pitcher and add your tea bags. Let them steep for 10 minutes. This is longer than a standard cup of hot tea because we want a strong "concentrate" that won't lose its character once ice is added.

Step 2: Extracting the Essence

While the tea steeps, peel your mango and dice the flesh into small pieces. Place the mango bits into a saucepan with the remaining 2 cups of water. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 10 minutes. As it cooks, use a fork or a potato masher to crush the mango into a thick, vibrant pulp. This "cooking" process releases the natural sugars and creates a deep fruit infusion.

Step 3: The Blend

Place a fine-mesh strainer over your pitcher of brewed tea. Pour the hot mango mixture through the strainer, using a spoon to press all the liquid and fine pulp through while discarding the fibrous bits. Add your 2 tablespoons of honey while the liquid is still warm to ensure it dissolves completely. Stir well.

Step 4: Chill and Serve

Allow the mixture to cool to room temperature before placing it in the refrigerator. When you are ready to serve, fill a glass to the brim with ice cubes. Pour the mango tea over the ice and garnish with a few fresh mango slices or a sprig of mint.