Slurp up a tall glass of this refreshing, creamy, and luscious mango shake made with fresh, ripe, seasonal mangoes, milk, sugar, and a touch of cardamom. This is a pretty simple and basic recipe for a mango shake with milk. Be sure to check out more delicious variations listed in the post below!
One of the best things about summers in India are mangoes. The sweet, golden, juicy mangoes are the only thing I look forward to during Indian summers.
Sweet and ripe mangoes can be enjoyed on their own or can be incorporated in many recipes from beverages, salads to desserts.
Although mangoes are a bit heavy on the wallet at the moment, I still went ahead and bought a dozen Alphonso mangoes, just coz we couldn’t wait to savor this fruit.
I love making the most of this fruit in the form of a simple milkshake. It is insanely easy and loved by everyone in the house.
Moreover, mango season lasts for a very short time, so we like to enjoy it to the fullest.
Table of Contents
Why should you try this recipe
✔ It’s mango season and that is reason enough to whip up this recipe!
✔ This mango shake without ice cream is simple and needs very few ingredients.
✔ Always a hit with toddlers, kids, or adults alike.
✔ Tastes heavenly!
✔ Great for breakfast as it keeps you full for longer.
✔ Also makes for a refreshing beverage to beat the heat.
✔ Most of all, so easy to make! Make it at home using clean and fresh ingredients!
For this homemade mango shake, you need four ingredients;
Mangoes: I’ve used Alphonso mangoes here, simply because it makes the best mango shake. You can use any mangoes, just be sure to use the ones that are ripe, sweet, and less fibrous. If using fibrous varieties, its best to strain the mango pulp and then blend it with the milk.
Milk: I’ve used full-fat dairy milk. You can use any kind of milk, toned, skim, fat-free, 1%, etc, they all work well. If using fresh milk, boil, cool, and then use it in the recipe. You can also veganize this recipe by using your favorite plant-based milk such as soy milk, oat milk, almond milk, cashew nut milk, light coconut milk, etc
Sugar: Just a touch to add more sweetness. You can skip it if the mangoes are really sweet. You can also sweeten it with honey, agave nectar, or stevia, or condensed milk for a decadent treat.
Cardamom: This is a totally optional ingredient, but I love adding a pinch of cardamom powder to give it that Indian touch. Besides, mango and cardamom pair really well, don’t you agree? It’s the most common spice used to flavor up Indian desserts, and it does a great job flavoring up this fresh mango shake as well.
Optional ingredients: Whipped cream and slivered pistachios for garnishing.
How to make mango shake with ice cream – Step by step process
Step 1: Blend all the ingredients
Add 2 cups diced mangoes, 1 tablespoon of sugar, 1/8 to 1/4 teaspoon ground cardamom, and 3/4 cup chilled milk in a blender. (Photos 1 to 4)
Blend until smooth and creamy. If it is too thick, add the remaining 1/4 cup milk and blend again. (Photos 5 and 6)
Step 2: Serve
Transfer the mango milkshake to serving glass, top with whipped cream, and slivered pistachios! (Photos 7 and 8)
Variations of this recipe
Store-bought mango pulp: If you live abroad, it’s best to make this mango milkshake with canned mango pulp or frozen mango pulp that you are most likely to find at Indian stores. Opt for Alphonso or Kesari mango pulp. Keep in mind, that most of these canned mango pulps already contain sugar. Read the labels, and adjust or eliminate sugar in this recipe.
Cream: For a richer and creamier milkshake, you can throw in a few tablespoons of fresh cream (malai) or heavy cream. I prefer to top the milkshake with whipped cream as that’s how my kids prefer it. I think it also looks top-notch restaurant-quality!
Rooh afza: Drizzle 1-2 teaspoons of rooh afza syrup, and swirl the glass to create a random pattern. Pour the milkshake, and enjoy another simple variation.
Vanilla flavored: If you don’t like cardamom, add some vanilla extract instead or about 2 scoops of vanilla ice cream.
Other flavors: Mango also pairs well with other warm spices such as cinnamon and nutmeg. A tablespoon of saffron-infused milk would add a royal touch!
Finely chopped nuts: After blending the ingredients, add 1 to 2 tablespoons of chopped assorted nuts such as almonds, pistachios, and cashew nuts. Mix with a spoon, and serve. This will add another layer of texture in contrast to the smooth and creamy mango shake.
Other fruits: I also love to swap half of the mangoes with banana or strawberry for some variation in flavor. Banana also makes the shake thicker.
Mango milkshake popsicles: For a yummy frozen treat, pour the milkshake in popsicle molds, and freeze.
Consistency of the milkshake: Feel free to increase the mangoes for a thicker shake with more mango flavor, or increase the milk if you don’t prefer as much of a mango flavor and also want a thinner consistency. You can also throw in some ice cubes to thin it out.
Frequently asked questions
How to cut a mango?
I’d shared an easy pictorial to cut mango on my mango salsa post. Adding it here once again.
Can I mix mango with milk?
As per Ayurveda, it is not advisable to mix fruit with milk as it can cause digestive issues. However, I like to take this theory with a pinch of salt. Most Indians have had mango milkshake made with dairy milk for years now. Plant-based milk was not available so easily as it is today in big cities in India.
It is fine to mix mango and milk, but just make sure you use a ripe and sweet mango. Never mix semi-sweet, sour, or raw mango with milk as they can cause the milk to curdle.
Everybody is different. What agrees with me may not agree with you. So you are the best judge to decide how you’d like to make this recipe.
If this is your first time making this milkshake and you aren’t sure if using milk is a good idea, then simply use your favorite vegan milk. It will hardly affect the overall taste.
Which is the best mango for mango shake?
Undoubtedly, Alphonso mangoes are the best kinds to be used in the recipe. The taste, texture, and color are unparalleled with any other variety of mango.
They are called the King of mangoes for a reason here in India, after all! Kesari and Badami mangoes also are good alternatives.
It is really hard to get hold of Alphonso mangoes outside India. I’ve survived 5 years without these mangoes while I was in the US and missed them so much during the summers.
Ataulfo and Champagne mangoes were decent substitutes, but unfortunately, they are nowhere close to the Alphonso variety.
Can I make this mango milkshake without sugar?
Yes, absolutely! You can sweeten the milkshake with your favorite sweetener. You may not even need a sweetener if your mangoes are really sweet.
How to make this milkshake thicker?
Choose either of the methods to make a really thick milkshake;
- With ice cream: Check out this mango mastani post which is nothing but a thick mango milkshake made with the addition of ice cream. Simply follow that recipe if you’d like to include ice cream. You can also make this mango milkshake with mango ice cream, it tastes super delicious!
- Frozen milk cubes: Freeze the milk in an ice cube tray. Blend the frozen milk cubes and chopped mangoes for a really thick milkshake. If required, add some milk to adjust the consistency.
- Frozen mango chunks or pulp: Instead of milk, dice and freeze mango chunks. To do that, dice up mangoes, place them on a baking tray lined with parchment paper. Cover the tray with cling wrap. Freeze for 4 to 5 hours or until firm, then transfer to a zip lock back, label, and freeze for up to 10 to 12 months. You can also make mango pulp and freeze it in individual serving portions.
You may also enjoy these mango recipes
★ If you try this easy mango milkshake recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected] Thanks so much 🙂
Mango Shake | How To Make Mango Milkshake
- 350 grams diced mangoes, about 2 cups
- 1 to 2 tablespoons castor sugar, depending on the sweetness of the mangoes
- 1/8 to 1/4 teaspoon ground cardamom
- 3/4 to 1 cup milk
- 1/2 cup Whipped cream, for garnishing. optional
- 1 teaspoon slivered pistachios
- Add diced mangoes, sugar, ground cardamom, and 3/4 cup chilled milk in a blender.
- Blend until smooth and creamy. If it is too thick, add the remaining 1/4 cup milk and blend again.
- Transfer the mango milkshake to serving glass, top with whipped cream, and slivered pistachios!