Mango Milkshake
This recipe makes thick mango shake with a rich mango taste. Use good quality and fully ripened mangoes of sweeter variety and deep yellow color.
Servings 2 large servings
Calories 220kcal
Equipment
- Jug Blender or immersion blender.
Ingredients
- 2 cup mango chunks sweeter varieties
- 1½ cup milk cold (more for a thinner shake)
- 4 ice cubes
- 2-4 tablespoon sugar to taste
Instructions
- Put all ingredients in the blender.
- Pulse for 1 minute until ice is crushed and sugar dissolves.
- Do a taste test and adjust sugar if needed.
- Pour into glasses and serve chilled.
- Mango milkshake stays good in the fridge for up to 24 hours or more.
Notes
- Mango matters in the milkshake, use sweeter varieties with deep yellow flesh for best taste and color. Avoid hairy mangoes for a smoother texture.
- Use chilled milk to make a milkshake. Chilled is the key to the best milkshakes so make sure all ingredients are chilled.
- You can add less milk for thicker shakes and more for a thinner shake. The more milk you add in the shake, the mango flavor gets diluted.
- You can icecream to the milkshake. Just reduce the milk in the recipe and add a scoop of either vanilla, mango, or coconut ice cream for the best combos.
- If you love cardamom, cinnamon or saffron, then add some to the shake for a subtle flavor twist.
Nutrition
Calories: 220kcal