Ingredients

• 2 Indian Alphonso mangoes
• in season from April (or use canned puréed mangoes)
• 250–300ml/9–10½ fl oz cold milk
• ½–1 tsp runny honey
• or to taste
• according to the size and sweetness of the mangoes
• ice cubes
• to serve

Directions

• Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise.
• Cut around the stone to take off as much flesh as possible
• capturing all the running juices in a bowl.
• Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.
• Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way
• so serve in small glasses.