Boil 2 cups of water in a saucepan. Add black tea bags or loose leaf tea and steep for about 10 minutes. Remove tea bags and set aside to cool.

In a separate saucepan, boil 2 cups of water. Add diced mango and cook for about 10 minutes, mashing the mango to create a puree.

Strain the mango mixture into a pitcher, discarding solids. Pour in the cooled brewed tea and mix.

While warm, add honey and stir until dissolved. Adjust sweetness as necessary.

Allow to cool to room temperature, then refrigerate until cold. Serve over ice, optionally garnished with mango slices.