If using fresh 成熟的新鲜或冷冻芒果，去皮并切块, peel and cut the flesh away from the pit. You need about 1½ cups of cubed 1 ½ cups 成熟的新鲜或冷冻芒果，去皮并切块. If using frozen 1 ½ cups 成熟的新鲜或冷冻芒果，去皮并切块, measure out 1½ cups and let it thaw for 5 minutes — it should still be cold but not rock-hard.

Add the 1 ½ cups 成熟的新鲜或冷冻芒果，去皮并切块, 1 cup 普通全脂酸奶，冷藏；全脂效果最佳, ½ cup 全脂牛奶，冷藏；可添加更多以调整浓稠度, 2 tbsp 糖；如芒果非常甜，可减少或省略, and ¼ tsp 磨碎的豆蔻 to a blender. If using 1 tsp 玫瑰水，可选但传统做法, add it now.

Blend on high speed until completely smooth and creamy, about 45–60 seconds. Stop and scrape down the sides if needed.

Taste and adjust: add more 2 tbsp 糖；如芒果非常甜，可减少或省略 if needed, more ½ cup 全脂牛奶，冷藏；可添加更多以调整浓稠度 if you prefer a thinner consistency, or a small squeeze of fresh lime juice if the 1 ½ cups 成熟的新鲜或冷冻芒果，去皮并切块 is very sweet and you want a brighter flavor.

Add 4 pieces 冰块，可选；如使用冷冻芒果或预冷配料，可省略 and blend for another 20–30 seconds if you want it extra cold and frothy.

Pour into two tall glasses. If garnishing, dust a small pinch of 磨碎的豆蔻 over the top, and drizzle a few strands of 番红花丝，用1 tsp 温牛奶浸泡5分钟 milk over the surface. Serve immediately.