Drain pineapple, reserving juice. Cover and chill the juice. Peel mango and cut in half (cutting around seed). Remove seed; discard. Cut mango into chunks. Peel and slice banana. In a medium freezer-proof bowl combine pineapple, mango, and banana. Cover and freeze 2 hours or until firm. At serving time, in blender container combine reserved pineapple juice, frozen fruit, and pineapple yogurt. Blend until smooth. With blender running, add ice cubes, one at a time, through opening in lid. Add enough ice cubes to fruit mixture to equal a total fruit-ice measure of 4 cups. Blend until smooth. Serve immediately. Garnish with fresh mint and cubed mango, if desired. Makes 4 (8-ounce) servings.