Heat the water to 75–80°C (167–176°F), do not boil. Add the white tea bags and steep for 3–4 minutes. Remove the tea bags without squeezing and let the tea cool to lukewarm.
Add the strip of lemon peel to the warm tea and let infuse for 5 minutes, then remove. This step is purely aromatic — no acidity.
While the tea is still warm, stir in 2 tablespoons of honey until fully dissolved. Taste and add up to 1 additional tablespoon only if needed. Let the tea cool to room temperature.
Add the mango cubes and basil leaves to a blender. Blend briefly just until smooth and aromatic. Do not overblend or heat the mixture — the basil should remain fresh and green, not dominant.
Strain the mango–basil mixture through a fine-mesh sieve into a bowl or measuring jug. Do not press the pulp. Discard the solids and keep the smooth, aromatic liquid.
Stir 200–240 ml of the strained mango basil liquid into the cooled tea. Taste and adjust carefully — the drink should be softly tropical and herbal, not thick or sweet.
Refrigerate for 1–2 hours until fully cold and integrated.
Fill glasses with ice, pour over the chilled basil mango white iced tea, and garnish with fresh basil leaves and mango cubes.
