Bring 2 cups of water to a rolling boil in a kettle or saucepan. Remove from heat and steep the tea bags for about 10 minutes. Remove tea bags once done.

In a medium saucepan, combine the remaining 2 cups of water with the diced mango. Bring to a boil, then reduce heat and simmer, mashing the mango occasionally, for about 10 minutes.

Strain the mango mixture into the pitcher of brewed tea using a fine mesh sieve to remove fibrous parts.

Stir in honey to the strained mixture while warm, adjusting to taste.

Allow the mixture to cool to room temperature, then chill in the fridge for at least 20 minutes.

Fill tall glasses with ice and pour the chilled mango iced tea over, garnishing with mango slices or mint leaves.