2 ripe mangoes, peeled and chopped
2 pieces crystallized ginger, about 1 ounce
1 cup nonfat buttermilk
One 8-ounce container nonfat vanilla yogurt
Handful of chipped ice
In a blender, purée the fruit and ginger, scraping down the sides as necessary. Add the buttermilk, yogurt and ice and purée until smooth and frothy.