Peel and cut the mango, removing the stone.
Split the pomegranate in halves and pound the peel to release the pomegranate arils or use pre-shelled pomegranate.
Beat both fruits in a blender with a little water. Strain or strain through a chinois.
Add the resulting cream to a bowl with the sugar/sweetener and ice and whip.
Serve in a wide-mouthed glass with a decoration of pomegranate arils.
