Mango Shake Recipe (2 Delicious Milkshake)
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2
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Calories
236 kcal
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Course
Drinks
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Cuisine
International
Mango Shake Recipe (2 Delicious Milkshake)
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A sweet and refreshing mango shake is the perfect drink to enjoy when mangos are in their peak of the season. Here I share two equally easy and delicious recipes for making rich and creamy mango milkshakes – one with dairy and a vegan version made with coconut milk.
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Ingredients
For Mango Milkshake
- 2 mangoes - medium sized alphonso mangoes or any sweet variety
- 1.5 cups milk or ¾ cup milk + ¾ cup water - cold or at room temperature
- 3 to 4 Ice cubes - optional
- 2 tablespoons sugar or honey or palm sugar, coconut sugar - optional
For Vegan Mango Shake
- 2 mangoes - medium sized alphonso mangoes or any sweet variety
- 2 cups coconut milk (thick or lite) or almond milk or cashew milk
- 2 tablespoons raw sugar or maple syrup, coconut sugar, add as required - optional
- 3 to 4 Ice cubes - optional
- 10 to 12 saffron strands - optional
- 1 to 2 tablespoons chopped cashews almonds, pistachios to garnish - optional
Instructions
Making Mango Milkshake
- Rinse and pat dry the mangoes. Peel and chop them. Add chopped mangoes in a blender jar.
- Add milk and the ice cubes (optional).
- Blend to a smooth consistency. Check the consistency and if you find the shake too thick, add some milk and blend again.
- Pour in glasses.
- Serve mango shake straight away.
Making Vegan Mango Shake
- Rinse the mangoes and pat dry them with a clean kitchen towel. Peel and chop roughly.
- Add the chopped mangoes and coconut milk in a blender. Optionally add the sweeteners like cane sugar or palm sugar, coconut sugar or jaggery according to your taste and considering the sweetness of mangoes.
- Add saffron or your preferred choice of flavorings like ground cinnamon or cardamom powder or vanilla. Choose to omit any flavorings if you like.
- You can add a few ice cubes also at this point or you can add the ice cubes while serving the mango shake.
- Blend all the ingredients until smooth.
- If the consistency is too thick too your liking, add some water. Blend again.
- Pour in glasses and top with some chopped nuts. Serve vegan mango shake with a few saffron strands as a garnish (optional).
Notes
- Mangoes: Make sure to include ripe and sweet mangoes. Any variety of mango can be used, but I suggest avoiding the mangoes which are too much fibrous or sour. Instead look for mangoes that are more juicy, sweet and easy to peel. The sweeter the mango, the less added sugar will be needed and therefore the healthier your shake will be. Do not use sour or semi-sweet mangoes as it can cause stomach aches. Sour mangoes may also curdle the milk.
- Milk: You can use whole milk, low fat or skim milk, or vegan-friendly milk alternatives such as coconut milk or almond milk. Other plant-based milks like cashew milk, soy milk, or even oat milk are also tasty options.
- Sweeteners: If you use mangoes which are very sweet, then you do not need to add any extra sugar or sweetener to the milkshake. If not quite sweet enough, feel free to add a bit of cane sugar or palm sugar, jaggery, maple syrup or honey while blending. But taste the mango shake before adding sugar and only increase the amount of sweetness if really necessary.
- Proportion: You can easily alter the proportion of mangoes and milk when making the shake. Add more mangoes to get a fruity, pulpy and thick shake with full-on flavors of mangoes. Add more milk to get a creamier, more milkshake-like flavor.
- Flavorings: There is absolutely no need to add any more ingredients in these mango shake recipes. However, for a drink that’s a bit extra special you can add a pinch of ground cardamom powder or cinnamon powder, saffron strands, or a dash of ground nutmeg or vanilla. These can mostly be added while blending the shake or as a garnish on top of the prepared mango milkshake – but note that if you use cardamom powder this should be mixed with the mango pulp in the initial stage to ensure it mixes well into the shake.
- Canned mango pulp: If fresh mangoes are not available, then the next best option is to use canned mango pulp. I often freeze mango pulp and use it later to make many recipes, including this milkshake. That way we can have mango dishes even when they are not in season. In these mango milkshake recipes, you can add 1 to 1.25 cups of mango pulp in place of the fresh chopped mango.
- Scaling: These mango shake recipes can be doubled or tripled easily.
- Note that the approximate nutrition info is for the mango shake made with dairy milk.
Nutrition Information
Show Details
Calories
236kcal
(12%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
18mg
(6%)
Sodium
81mg
(3%)
Potassium
589mg
(17%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
2536IU
(51%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
75mg
(83%)
Vitamin D
2µg
Vitamin E
2mg
Vitamin K
9µg
Calcium
230mg
(23%)
Vitamin B9 (Folate)
98µg
Iron
1mg
(6%)
Magnesium
39mg
Phosphorus
183mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 81mg | 3% |
| Potassium | 589mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 2536IU | 51% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 75mg | 83% |
| Vitamin D | 2µg | 10% |
| Vitamin E | 2mg | |
| Vitamin K | 9µg | |
| Calcium | 230mg | 23% |
| Vitamin B9 (Folate) | 98µg | |
| Iron | 1mg | 6% |
| Magnesium | 39mg | 10% |
| Phosphorus | 183mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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