Peel the mangos and cut them into chunks.

Whisk the sugar and salt together.

Put your blender jar on your scale and zero the scale. Add eight ice cubes, then add enough water to equal 240 g. If you don't have a scale, add the ice cubes to a measuring cup and add enough water to equal one cup.

Zero the scale again, and add 360 g (1 1/2 c) of the Silk yogurt alternative.

Place the blender jar into the base and add the sugar mixture, mango chunks, and rose water.

Put the blender lid on tightly, and blend until smooth. Pour over ice and serve immediately.