Start by boiling 1 cup of water in a small saucepan over medium heat. Once boiling, remove from heat and steep 2 black tea bags or 2 teaspoons of loose leaf tea for about 3 minutes until the tea is rich in color and aroma. After steeping, remove the tea bags or strain out the loose leaves; allow the tea to cool completely.

While the brewed tea is still warm, mix in 2 tablespoons of honey to sweeten the tea. Stir well until the honey is fully dissolved. Once fully incorporated, let the tea cool to room temperature before transferring it to the refrigerator to chill for about 10–15 minutes.

Meanwhile, take a ripe mango and cut it into small pieces, ensuring you remove the pit. Place the mango chunks in a blender along with ½ cup of water and blend until smooth.

Strain the blended mango mixture through a fine sieve or cheesecloth over a large container to achieve a silky mango nectar.

Fill serving glasses halfway with ice cubes. Pour the chilled tea into each glass until they are approximately two-thirds full.

Carefully pour the fresh mango nectar over the back of a spoon into the glasses, creating a beautiful gradient effect.

Garnish each glass with a few slices of fresh mango on the rim and serve immediately.