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Mango-Peach Breakfast Lassi

From: bonappetit.com

2 pounds mangoes (2–3), peeled, seeded, cut into 1/2-inch pieces (3 cups packed)
2 peaches, cut into 1/2-inch pieces (2 cups)
1 cup plain Greek yogurt
1/2 cup skim milk
1 teaspoon grated ginger
Honey (optional)
4 fresh mint leaves (optional)

Combine mangoes, peaches, yogurt, milk, ginger, and 1/2 cup cold water in a blender and purée until smooth. Add honey to taste, if using, and blend again, adding more water if thinner consistency is desired. Pour into glasses (with or without ice) and garnish with mint. DO AHEAD: Can be made 1 day ahead. Cover and chill.