Pour the water into a large stockpot and bring it to a boil. Turn off the heat and add the tea bags. Let the bags steep for 10 minutes and then remove them. Do not squeeze. Stir in the sugar until dissolved.
Pour the mixture into a large pitcher and chill for 2 hours. Meanwhile, arrange the chopped mangoes and strawberries in the compartments of two ice cube trays. Then, pour 1-3/4 cups of the tea over the fruit and freeze for three hours, or until solid.
While the ice is freezing, pour 2-1/4 cups of tea into another pitcher, add the orange and pineapple juices, as well as the lemonade, and put the mixture back into the refrigerator until serving time.
When you're ready for the tea, pour the tea mixture into a large pitcher or punch bowl and add the ice cubes. Serve immediately.
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