Begin by boiling 2 cups of water in a saucepan. Once boiling, remove it from heat and steep 2 black tea bags or the equivalent loose-leaf tea for about 10 minutes in a large pitcher.

In a separate saucepan, bring another 2 cups of water to a boil. Add diced ripe mango, reducing the heat to a simmer for about 10 minutes. Mash the mango with a fork to create a puree.

Once the mango mixture has cooked, strain it through a fine-mesh sieve directly into the pitcher with the brewed tea. Add honey to taste, stirring gently until fully dissolved.

Allow the Mango Iced Tea to cool at room temperature for a few minutes. Transfer it to the refrigerator to chill completely, about 15-20 minutes. Serve in tall glasses over ice and garnish with additional mango slices if desired.