Begin by boiling 1 cup of water in a kettle. Once boiling, remove from heat and steep black tea bags (or loose leaf tea) for about 3 minutes.

Stir in 2 tablespoons of honey until fully dissolved and set aside to cool.

Peel and chop the mango into smaller pieces, then blend with ½ cup of water until smooth.

Pour the blended mango mixture through a fine sieve into a bowl, pressing the pulp to extract the nectar.

Fill tall glasses with ice and pour cooled tea until two-thirds full, then top with freshly strained mango nectar.

Garnish each drink with sliced fresh mango or a sprig of mint for a tropical touch.