Begin by boiling about 4 cups of filtered water in a kettle until it reaches just below boiling point (around 180°F). Remove from heat and steep 4 green tea bags or 4 teaspoons of loose leaf green tea for about 3 minutes. Keep an eye on it to prevent bitterness, then remove the tea bags and let the brewed tea cool to room temperature or chill it in the refrigerator.

While the tea cools, prepare the tropical fruit blend. In a blender, combine 1 cup of fresh mango chunks and 1 cup of pineapple bits. Blend until smooth, creating a vibrant mixture. If preferred, you can use ready-made mango and pineapple juice. Pour this fruit mixture into a large pitcher, followed by 2 cups of coconut water, stirring well to combine.

Once the green tea is chilled, fill tall glasses with ice cubes. Pour the tropical fruit mixture over the ice, leaving enough space to add the cooled green tea on top.

To elevate the presentation, garnish each glass with a slice of fresh pineapple or a sprig of mint. Serve immediately.