Inspired by our post earlier this week on Ayurvedic eating and a few gorgeously ripe mangos that we had knocking about. The key here is to have really ripe mangos which helps with adding sweetness. The recipe incorporates all the ayurvedic rasas: sweet, salt, sour, pungent and even bitter (thanks to the cinnamon being simultaneously being a sweet, bitter and pungent spice). This makes a great light breakfast, in between meal snack or works with a light evening meal (if you’ve had a big lunch). As with all drinks in Ayurveda, this should be served at room temperature.