Boil 1 cup of water in a kettle until boiling. Add black tea bags and steep for about 3 minutes. Remove tea bags and allow to cool to room temperature.

After the tea has cooled, stir in honey to taste and mix well until dissolved.

Slice the ripe mango in half, remove the pit, and cut flesh into chunks. Blend with ½ cup of water until smooth.

Strain the blended mango through a fine sieve or cheesecloth into a bowl, pressing down to extract as much juice as possible.

Fill tall glasses with ice, pour in the cooled sweetened tea until two-thirds full, and top off with the strained mango nectar.

Garnish each glass with fresh mango slices or mint leaves and serve immediately.