Mango Shake | Mango Milkshake

Mango shake is a delightful way to cool off in the summers, especially when there’s an abundance of mangoes. It is sweet as a nectar with a refreshing flavor from a pinch of cardamom. With just three simple ingredients from your pantry, it will take hardly 5 minutes to make it. Drink it cold and you’ll be in a mango coma till the very last sip, I promise.

Mangoes and Summer

Mangoes take me back to summers in India. We would break for our summer vacations and the mangoes would start to flood the markets in all colors and varieties. It is one of my favorite fruits and I love to eat one the native way, without the use of any fancy knives or forks. Just give me a mango and a plate and I’ll happily devour it, savoring every bit of juice that oozes out.

When there’s a surplus of mangoes, we always find different ways to savor the fruit. From Shrikand, Aam Ras to mango ice cream and mango milkshake. Of all of them, mango shake is probably the most common all over India. It is sweet, refreshing and very filling indeed. My dad always said that we should drink a glass a milk if we ate a mango to reduce the body heat. Well, this hits two stones in one go, in the sense that it cools the body heat as well as tastes absolutely delightful.

I’ve had my fair share of mango shakes both in India and in the US. Like everyone else, I enjoy it cold. I visited a fusion Indian restaurant in Kansas City once and ordered the mango shake. I took one sip and I knew I found my favorite mango shake ever. It was very refreshing, and I realized there was a subtle hint of cardamom teasing my palate ever so slightly without unleashing its full flavor profile. I finished the entire milkshake in one go. I started experimenting with the recipe at home and came up with this version.

Check out other refreshing non-alcoholic drinks recipes

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This Mango Shake

• Is refreshing
• Can be made in 5 minutes or less
• Will be a treat for all ages
• Is an amazing way to use up extra mangoes
• Can be made using store-bought mango pulp
• Can be made Vegan by replacing dairy milk with a plant-based milk

Ingredients for Mango Shake

Mangoes

Choose mangoes that have little to no fiber. Alphonso mangoes taste the best and is my favorite for this mango milkshake. However, you can use Kesar or Ataulfo varieties (If you are in the US). Basically, try to get hold of a variety that is on the sweeter side with no fiber. The taste of your mango shake depends on the mangoes you use. So choose wisely. You can also use store-bought mango pulp if you can’t get hold of good quality mangoes.

Milk

Using whole milk yields the creamiest milkshake. However, you can use reduced fat milk or even plant-based milk. The mango shake will just be a tad thinner. If you are using plant-based milk, add a handful of soaked cashews to make it creamy. Whatever milk you use, make sure it is ice cold.

Sugar

Any type of preferred sweetener would work. I’ve used regular granulated sugar. Keep in mind that if you use a dark sweetener the color of your mango shake won’t be vibrant orange.

Cardamom

Cardamom is an optional ingredient but I highly recommend it. Just a pinch of cardamom is needed and it elevates the already delicious milkshake to another level.

Step-by-Step Method to make the Mango Shake

Cut the mangoes and scoop out of the flesh from it like in the picture below.

You can cut the mango vertically on either flat sides. Now make horizontal and vertical cuts inside the flesh, taking care not to cut the mango skin (or your hand) in the process.

Now, take a spoon and scoop out the cut mango pieces. Easy, right? Discard the skin.

In a blender, add the cut mangoes, and the cold milk. Make sure the milk is very cold to reduce the refrigeration time later. If possible have it in the freezer for half an hour at least.

Add a pinch of cardamom powder. Do not add more than a pinch. You have to let the mango flavor dominate this mango milkshake. Cardamom should linger in the background giving this shake a refreshing taste.

Add the sugar. Taste the mango before adding your sweetener. Adjust it accordingly. If the mangoes are very sweet you can reduce the quantity of sugar or increase it if the mangoes are sour. I added 2 tablespoons as my mangoes were very sweet.

Optionally, you can also throw in 2-3 of ice cubes to the blender jar. If you like a Frappuccino-like mango shake, add about ½ a cup of ice.

Blend everything till smooth, ensuring there are no lumps in your mango shake. Refrigerate it before serving if you haven’t added ice. I like to skip ice as it dilutes the richness of the mango shake. I prefer to refrigerate it for half an hour before drinking it.

Feel free to top it with mango ice cream or vanilla ice cream before serving.

Can I make this Mango Shake using Mango pulp?

Yes, you can use store-bought or premade mango pulp. Use 1 cup in place of 2 mangoes or 2 cups of cut mangoes.

Can I make this Mango Shake Vegan?

Yes, just replace dairy milk with any plant based milk. If you are using plant-based milk, add about 10-15 soaked cashews to make it creamy.