Place 2 large glasses in the freezer for 30 minutes.
Cut the fruit from the mango, discarding the skin. Place the fruit into a blender with the remaining ingredients and blend on high until smooth.
Half fill the glasses with ice, pour over the smoothie, top with chopped mango and serve.
TipFor a Dairy Free Calypso® ginger smoothie, replace the yoghurt with ¾ cup chilled coconut water or coconut milk.
TipFor a Calypso® mango & raspberry smoothie, replace the yoghurt with coconut water and add 125g Perfection Raspberries to the blender with remaining ingredients.