Boil 2 cups of water in a kettle or saucepan over medium-high heat. Once boiling, add the black tea bags and steep for 10 minutes before removing them.

Chop a ripe mango into small pieces. In a separate saucepan, combine it with 2 cups of water. Bring to a boil, then reduce to simmer for 10 minutes, mashing periodically.

Carefully strain the mango mixture through a fine-mesh sieve into the pitcher with the brewed tea, pressing to extract as much puree as possible.

Stir in honey while the mixture is still warm until dissolved. Adjust sweetness to taste.

Allow to cool for 10 minutes, then refrigerate for at least 30 minutes before serving over ice, garnished with mango slices.