Place mango in a high powered blender or food processor.
Blend until totally smooth and serve. If the puree is too thick you can add a little water or milk to thin, starting with 1 teaspoon or 1 Tablespoon, adding more as needed.
Store mango puree in the fridge for 3-4 days or in the freezer or up to 3 months. I like to freeze the puree in silicone ice cube trays or small freezer-safe jars so I can easily thaw small amounts when I want to use them.
I recommend thawing frozen puree in the fridge the night before you want to use it, but you can also thaw it quickly with a warm water bath.
Notes
Using 1 mango – you can try using 1 mango to make the puree, but I've found that 2 often works better in terms of having enough volume for blending or processing.
Frozen mango - frozen mango works too. Simply thaw and blend as the recipe instructs. 1 mango is about 1 1/2 cups of mango chunks.