This is fantastic with hot, spicy Indian food, as well as at a brunch. Use vanilla ice-cream if you cannot find yogurt ice-cream.
120ml (4 fl oz) mango, or mango and apple, juice
3 small scoops yogurt ice-cream
Combine the juice and ice-cream in the blender for 30 seconds or so, until unctuous, thick and full of bubbles. Pour into a tall glass and serve immediately.
If you like, garnish with thin apple slices - which you have rolled in lemon juice to stop them going brown - and sprigs of mint.