Peel the mango, cut the flesh off the stone and dice. Score the thick skin of the pomegranate several times from the stem to the base of the flower, remove the skin. Remove the fruit cores between the parting skins.
Wash the mint and remove the leaves.
Puree the mint, mango, lemon and orange juice. Spread the pomegranate seeds over four glasses. Pour in the mango smoothie.