Step 1: Prepare the Tea Concentrate. In a large pitcher, add 2 cups of boiled water. Steep the tea bags (or loose leaf tea) in the hot water for about 10 minutes. This concentrates the tea flavor, providing a strong base for the iced tea. Remove the tea bags or strain the loose leaf tea, ensuring no tea leaves remain in the pitcher.

Step 2: Prepare the Mango Pulp. Cut the mango into small, manageable pieces. This step is easier if you use a sharp knife to score the mango flesh in a grid pattern, then scoop out the cubes. In a saucepan, combine the diced mango with the remaining 2 cups of water.

Step 3: Cook the Mango Mixture. Bring the mango and water mixture to a boil over medium heat. Once boiling, reduce the heat to low and continue cooking for about 10 minutes. During this time, use a fork or a potato masher to mash the mango into a pulp. This process extracts the maximum flavor from the mango and creates a rich, fruity nectar.

Step 4: Strain the Mango Nectar. Strain the mango pulp through a fine-mesh sieve into the pitcher containing the tea concentrate. This removes any fibrous pieces, leaving a smooth and flavorful liquid. Use a spoon to press the mango pulp against the sieve, extracting as much nectar as possible.

Step 5: Sweeten and Cool. Add honey (or sugar) to the pitcher and stir well until it is completely dissolved. Taste the tea and adjust the sweetness to your liking. Allow the mango iced tea to cool to room temperature before refrigerating. This prevents condensation and ensures the tea stays fresh.