2 mangoes, peeled, stones removed and chopped
350 ml (12 fl oz) creamy milk
150 ml (5 ½ fl oz) pineapple juice
15 g (¼ cup) chopped mint
6 ice cubes
mint sprigs, to garnish
Blend the mango, milk, pineapple juice, mint and ice cubes in a blender until smooth. Serve garnished with mint. Make 2 large glasses.