Add the cubed mango to a blender with ½ cup water and the honey. Blend until completely smooth and set aside.
Bring the remaining 2½ cups water to a boil. Remove from heat, add the green tea bags, and steep for 8–10 minutes. Squeeze the tea bags well, discard them, and let the tea cool completely.
Stir the cooled green tea together with the mango puree until evenly combined. Chill while preparing the lemonade.
In a small saucepan, combine the sugar and ½ cup water. Bring to a boil, stirring until fully dissolved. Remove from heat and cool slightly.
Roll the lemons firmly on the counter, then juice until you have about ¾ cup fresh lemon juice, keeping the pulp but removing seeds.
In a pitcher, combine the lemon juice, sugar syrup, and 2 cups ice-cold water. Stir well.
Fill glasses halfway with ice. Pour mango green tea to halfway up the glass, then top with lemonade.
Garnish with fresh mint and a mango wedge if desired. Serve immediately.
