Boil 2 cups of water in a kettle. Add black tea bags and steep for 10 minutes.

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

Mash the softened mango to create a smooth puree, about 5 minutes.

Strain the mango mixture into the pitcher with steeped tea, removing any pulp.

Add honey to the mango-infused tea, stirring until fully dissolved.

Let the tea cool to room temperature and then chill in the refrigerator for at least 30 minutes.

Serve over ice, garnished with fresh mango slices or a sprig of mint.