Peel the mango. Take the flesh from the stone and cut in large pieces. Blend with a mixer. Peach and apricots, pour into a saucepan, pour them with hot water and leave for 30 seconds. Drain them and cool fruit under running water. Peel them, cut in large pieces and add them to the mango. Pour of lemonade as only to cover the fruit. Beat all smooth puree. Add remaining lemonade and stir some more. Pour nathe pita in tall glasses. At the bottom you can put crushed ice, decorate the glasses with a sprig of mint or lemon balm.