Begin by boiling 1 cup of water in a small saucepan over medium heat. Once the water reaches a rolling boil, add your black tea bags and steep for about 3 minutes. Remove the tea bags and stir in honey to taste while the tea is still warm. Allow the tea to cool to room temperature.

While the tea cools, peel and cut your ripe mango into small pieces. Place the mango chunks in a blender with ½ cup of water. Blend until you achieve a smooth, thick puree resembling nectar.

Using a fine mesh sieve, strain the blended mango puree over a bowl or pitcher to separate the pulp from the nectar. Use the back of a spoon to press and extract as much of the liquid as possible.

Fill tall glasses with ice cubes. Pour the cooled tea into each glass until they are about two-thirds full. Top each glass with the fresh mango nectar.

Garnish each glass with fresh mango slices or a sprig of mint. Serve immediately.