A refreshing smoothie that is super simple to make. The perfect way to cool down after a hot curry.
- 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