- 3 level cups Mangoes ripe, juicy, preferably without fiber (I used Kesar - a very sweet and deeply yellow variety) – Scooped to measure 3 level cups.
- 1 cup Coconut Milk Thick, the first extract if squeezing it yourself
- 2 tbsp Sugar preferably Caster Sugar
- Mint dry leaves to garnish
- 1 tsp Coconut Cream per serving, to garnish
- Salt Optional, to taste (preferably kala namak/black salt or pink salt