- 2 ripe mangoes (about 3/4 pound each) or 1 mango and 1 banana
- 2 pieces crystallized ginger, about 1 ounce
- 1 cup lowfat buttermilk
- One 8-ounce container lowfat vanilla yogurt
- Handful of chipped ice
To cut mango into pieces, stand it on end and slice the flesh off both sides of the central pit. Lay each half on a cutting board and with the tip of your knife, score the flesh in a cross-hatch pattern. Pushing from the skin side, turn inside out so that the mango flesh pops up; slice it off the skin. Also cut off the remaining flesh from around the pit and remove the skin.