We love mangoes. Period. Ever since the summer started, we have been gorging on varieties of mangoes! From the popular Alphonso to local variants like Rumani, Banganapalli, Raspuri, Sendura, Malgova, Himapasand, Sugar Baby, Badami and Mallika – we have had it all. It is like our little after-dinner dessert – these sweet mangoes. We are trying to make the best use of this summer season and the mangoes by buying them in bulk.
I have been making a few mango recipes over the last couple of weeks and before the summer is gone, I wanted to post them here 🙂 The first one is a very simple recipe – Mango Milkshake! I have fond memories of preparing/having mango milkshake from my childhood days. We stayed in a small government quarter with a small kitchen. During the summer holidays, Amma would bring a bucket of cold water and we would dip two thick, long bed-sheets into the water and use them to cover the windows and balcony. A hot sticky summer afternoon would turn nice and pleasant just like that. No air conditioners! The sister and I would cut mangoes and blend them along with milk and sugar. Amma would tell over and over not to add hot milk, to prevent it from curdling 🙂 We would not wait for the milkshake to chill in the fridge and drink it by glasses. Aahh the good old childhood days 🙂
Today’s recipe is very simple and slightly different from the usual milkshake. Along with cold milk, I also used a scoop of vanilla ice cream. This milkshake or ice cream shake is so creamy and thick that it is finger licking good. I kept the sugar quantity to a minimum given mangoes were sweet and I added ice cream too. If you want a simple, low cal recipe – simply skip the ice cream or use a low fat one. Now onto the recipe 🙂
To make Mango Milkshake | Mango Ice Cream Shake
What I used –
- Mango Pulp, 5 cups (or from one large Mango)
- Cold Milk, ½ cup
- Sugar, 3-4 tsp
- Vanilla Ice Cream, 1 or 2 scoops (as required)
How I made –
1. In a blender, add mango pulp/cut pieces along with sugar and blend until quite smooth. Don’t add any water.
2. Add milk and whisk/blend for a few seconds until the shake is quite thick and frothy. Add a scoop or two of vanilla ice cream and blend/whisk again for 10 secs.
3. Serve cold immediately 🙂
- Adjust the quantity of sugar as per preference. If your mango is sour, add more sugar.
- Don’t add hot/warm milk to the mango pulp. The milk immediately curdles with the acidity of mango pulp.
- Vanilla Ice cream is optional but makes the milkshake very creamy.
- Don’t over blend after adding the ice cream. Whisk gently for few seconds.