Peel and cube 1 large ripe mango — about 300 g prepared fruit. Add to a blender with ½ cup (120 ml) cold water and 2 tablespoons honey. Blend until completely smooth with no fibrous texture. The purée should be thick, vividly colored, and intensely aromatic — clearly smelling like ripe mango. Set aside. If the fruit is underripe and the purée tastes flat or slightly starchy rather than sweet and fragrant, the finished drink will reflect that directly — mango ripeness is the most important variable and cannot be corrected with extra honey.

Bring the remaining 2½ cups (600 ml) water to a boil, then remove from heat immediately and rest for 2–3 minutes before adding the green tea bags. Brewing at full boiling temperature produces harsh bitterness that competes with the mango and makes the citrus taste sharp rather than bright. Add 3 green tea bags and steep for 3–4 minutes only. Longer steeping creates noticeable astringency. Remove the bags gently without squeezing to avoid releasing bitter tannins. Allow the tea to cool completely before combining with the mango purée.

Stir the cooled green tea thoroughly into the mango purée until evenly blended with no visible separation. The mixture should look vivid orange-yellow and smell primarily of fresh mango with a subtle tea undertone. Transfer to the refrigerator and chill while preparing the lemonade. Even 30 minutes of chilling noticeably improves flavor cohesion compared with assembling everything at room temperature.

Combine ⅓ cup (65 g) white sugar and ½ cup (120 ml) water in a small saucepan over medium heat. Bring to a gentle boil, stirring until the sugar dissolves completely — about 2 minutes. Remove from heat immediately. Continued boiling reduces the syrup and may introduce faint caramel notes that dull the citrus. Allow to cool fully before use.

Roll the lemons firmly on the countertop before cutting to increase juice yield. Squeeze until you have about ¾ cup (180 ml) fresh lemon juice. Remove seeds but keep the natural pulp, which adds texture and aromatic brightness that bottled juice lacks.

In a separate pitcher, combine the lemon juice, cooled syrup, and 2 cups (480 ml) ice-cold water. Stir well and taste. The lemonade should be clearly tart with balanced sweetness. Adjust with a small extra squeeze of lemon or a splash more syrup if needed. Keep this component separate until serving.

Fill glasses generously with ice. Pour the chilled mango green tea base halfway, then slowly top with lemonade to create a visible layered gradient. The density difference naturally produces a striking visual effect. Garnish with fresh mint and a mango wedge if available. Serve immediately — the layers begin to merge within minutes and the drink looks most impressive right after assembly.