Peel, pit and chop the mango. Place in blender with yogurt, milk or water, ice and sugar. Blend to a puree. Serve as is or over ice.
Notes
When I cannot get fresh Alphonso mangoes I often substitute canned Alphonso mango puree. I like to freeze the puree in smaller ½ cup or 1 cup quantities for easy access when needed.
Recipe by at https://aglobalkitchen.com/2013/06/02/summer-is-here-mango-and-rhubarb-lassis/