Bring 4 cups of filtered water to a rolling boil in a large pot over high heat.

Once boiling, remove from heat and stir in ½ cup of dried hibiscus flowers, cover, and steep for 10 minutes.

Strain the tea into a pitcher using a fine-mesh sieve.

While tea is warm, add ½ cup of sugar and stir until dissolved.

Squeeze in the juice of 2 fresh limes and stir well.

Pour in 2 cups of cold water and stir gently.

Peel and dice one ripe mango, blend until smooth, then combine with the hibiscus tea.

Chill the blended tea in the refrigerator for about 1 hour.

Serve over ice and garnish with fresh mint leaves.