Boil 2 cups of water in a kettle or saucepan. Once boiling, remove from heat and steep 4-6 black tea bags in the water for about 10 minutes. Remove the tea bags and let the pitcher cool.

In a separate saucepan, combine the remaining 2 cups of water with 1 ripe diced mango. Bring to a boil, then simmer for about 10 minutes, mashing the mango into a puree.

Strain the mango puree through a fine mesh sieve into the pitcher containing the brewed tea. Add 2-4 tablespoons of honey, stirring until fully dissolved.

Let the tea cool at room temperature for about 10-15 minutes. Fill tall glasses with ice and pour the cooled tea over. Garnish with extra mango slices or mint if desired.