Mango Shake – 3 Ingredients, 5 Minutes!
1 Jun
The lovelier something is, the scarcer it tends to be. Ripe mangoes are in season for only a short time. This is that heavenly time. And so we have the fruit in myriad ways – in mango raita, in mixed fruit rabri, in custard, or simply cubed. Mango shake becomes a regular breakfast drink for me while the mango season lasts.
What’s more – this drink is extremely easy to make if you have a blender on hand. It takes only 3 ingredients and is ready in a matter of minutes.
[ Jump to Recipe ↓ ]Note: This mango shake recipe uses the Banganpalli mango – a pulpy, non-fibrous, sweet variety of the fruit. You can substitute it with any other variety of mango that has a similar texture and flavor profile. In India, the Mallika, Kesar, Dasheri, Alphonso work very well in mango shake.
Ingredients:
[per glass]
- Milk – 2/3 glass, chilled
- Mango – 1/2 large mango (about 1 cup diced mango), chilled
- Sugar – add to taste; according to the sweetness of the mango. With a ripe Banganpalli, I add a teaspoon.
Equipment: Blender
How To Make Mango Shake:
Peel the mango and slice out the mango flesh. Discard the seed.
Place the mango slices and sugar in a blender. Top the mango slices with half the milk, and churn, till the sugar dissolves.
Add the remaining milk to the blender, and continue to churn for 30-60 seconds until smooth.
And that’s it. Mango shake is ready.
Serve chilled mango shake immediately. This thick cool drink can be had as a filling beverage along with breakfast, or by itself at any time. Especially wonderful on a hot summer day.
Tips:
You can alter the ratio of mango:milk in mango shake to your liking. Increasing the quantity of mango will give you a thicker, more richly colored drink.
The one thing that can make or break the end result of this recipe is the quality of the mango you put in it. The mango should be sweet and pulpy. Avoid unripe or semi-ripe mangoes at all costs!
Use chilled milk and mango when blending for best results.
FAQ:
Which mangoes are best for mango milkshake?
Opt for mangoes that are pulpy, non-fibrous, and sweet. Banganpalli, Alphonso, Dasheri work wonderfully in mango milkshake.
How can I make mango shake vegan-friendly?
Substitute milk with almond milk or coconut milk for a vegan mango shake.
Can mango shake be stored for later consumption?
Mango shake can be stored in an airtight glass container in the refrigerator after blending. Note that it’s best consumed within a day – milk and mango blended together do not store well for long. When ready to consume, give the bottle a good shake and then pour into glasses. Don’t freeze – thawing will spoil the texture of the milkshake.
Related Recipes:
Want to make the most of ripe mangoes this season? Try our chia mango pudding, sabudana coconut mango dessert, or the very lovely mango phirni.
If the mangoes available to you have not fully ripened yet, no fret: try making ginger jaggery mango chutney / mango salsa with semi-ripe mangoes, or aam panna / kairi chutney with unripe ones.
See our pick of must-try mango recipes on The Steaming Pot.
Quick-reference recipe card that you can save or print:
Mango Shake
Ingredients
- 2/3 glass Milk chilled
- 1/2 Mango about 1 cup diced mango, chilled
- 1 tsp Sugar adjust to taste, according to the sweetness of the mango
Instructions
- Peel the mango and slice out the mango flesh. Discard the seed.
- Place the mango slices and sugar in a blender.
- Top the mango slices with half the milk, and churn, till the sugar dissolves.
- Add the remaining milk to the blender, and continue to churn for 30-60 seconds until smooth.
- Mango shake is ready. Serve the drink chilled, immediately.
Notes
Substitute milk with almond milk or coconut milk for a vegan mango shake.
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