- 2 c. canned mango pulp (preferably from Alphonso mangoes)
- 3 c. plain yogurt
- 2 tbsp. sugar
- 2 c. water
- Ice cubes
- Puree mango, yogurt, sugar, and water in a blender. Serve in glasses over ice. Canned mango can be purchased at ethnic food stores; if unavailable, substitute Ceres’s mango juice and omit the water.