1 cup diced Ataulfo mango (this is about how much mango you get from one large mango – use whatever amount you have, whether it is 1 1/4 cup or 3/4 cup, or something in between)1/2 to 3/4 cup milk (depending on how thick you like it)1/2 cup plain whole-milk yogurt2 tsp light brown or white sugar1/8 tsp ground cardamom
2 ice cubes
Place all ingredients in the top part of a blender. Cover tightly and blend until smooth. Pour into two chilled glasses. Serve immediately.
Adapted from chefheidifink.com