40 minutes
A creamy and tropical Mango Milkshake made with ripe mangoes and your choice of milk, sweetened to perfection and optionally enhanced with vanilla or cardamom.
Ripe Mangoes, chopped
cups
Milk, chilled
cups
tablespoons
Vanilla Ice Cream, optional
0 scoops
Vanilla Extract, optional
teaspoons
Cardamom Powder, optional
pinches
Sliced Almonds, for garnish
tablespoons
1. Prepare Mangoes
Wash, peel, and chop the ripe mangoes into bite-sized pieces. If desired, freeze the mango pieces for 30 minutes for a chilled consistency or refrigerate for a few hours.
2. Blend Ingredients
In a blender, combine the chilled mangoes, milk, sugar, and optional vanilla ice cream. Add vanilla extract or cardamom powder if using. Blend until smooth.
3. Adjust Consistency
Taste the milkshake and adjust for thickness by either adding more milk or more mango pieces and blending again.
4. Garnish and Serve
Pour the milkshake into serving glasses and garnish with sliced almonds.
Varieties such as Alphonso, Kesar, or Ataulfo are known for their sweetness and minimal fiber. These varieties have a rich, creamy texture that blends smoothly. Make sure the mangos are ripe but not overripe to ensure a perfect balance of sweetness and acidity.
Start by blending the mango pieces and a small amount of milk to form a smooth puree. This ensures there are no mango chunks left when you add the rest of your ingredients. Then, blend in the ice cream and additional milk for a silky, integrated texture.
For an extra creamy shake, slice your mangos, spread in a single layer on a baking sheet, and freeze until solid. This ensures the fruit blends smoothly and the shake stays cold without needing too much ice, which can dilute the flavor.
Blend on a low setting to start, then increase the speed. This provides a smoother texture and helps avoid over-homogenizing, which can cause the shake to lose its airy lightness.
Use a high-quality vanilla or mango ice cream. This is the backbone of your milkshake’s texture and flavor.
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