Same pot, a different tree
Wildcrafted in Mexico, these whole dried mango leaves come in a 0.75 oz bag of about 20 servings and in a 2 oz bag. The bag shows no method we can read, so the steps here come from the product description. Four leaves, rinsed, go into a pot of water on high heat, off the flame at the boil, then cooled and strained.
If you already keep guanábana leaves, note that the two are made differently: the 1.05 oz soursop bag simmers four to five leaves in a cup for a quarter of an hour. Count on four mango leaves for each pot when you pick a size. The small bag is enough to learn whether you like it. The 2 oz bag holds nearly three times the leaf, and it is the one to keep in your cupboard once the pot goes on every week.
In the YERBERO collection, Hoja de mango is filed under M in the herbolario A–Z, next to Frijol mayocoba.