Blend frozen or fresh chopped mango, yogurt, milk, honey and salt until smooth. Christopher Testani for The New York Times Pour into glasses. For added luxury, top with cardamom powder and nuts.

Blanch the corn in boiling salted water until tender but not overcooked. 2. Drain, set aside and chill. 3. Dice the onions, spring onions, red bell peppers, raw mango, pineapple, avocado and celery to ...