Mango Milkshake

When summer hits in South Asia, one thing is on everyone’s mind: mangoes. Growing up, the arrival of mango season was a bigger deal than most holidays. We call it the “King of Fruits,” and honestly, no other fruit comes close.

This recipe is my little love letter to those summer memories. It’s for a mango milkshake that’s incredibly simple but tastes like pure sunshine in a glass. Forget those thin, watery shakes. We’re making one that’s thick, creamy, and ridiculously satisfying.

I’ll show you the classic way to get that perfect texture, whether you’re on Team Ice Cream (for a rich dessert) or Team Nuts (for a more wholesome, naturally creamy vibe).

This isn’t just a list of ingredients. It’s how you make your perfect mango shake.

A Quick Look Before You Blend

• Time it takes: You’re about 6 minutes away from milkshake heaven. 5 minutes to prep and 1 minute to blend.
• How much it makes: This recipe makes enough for two big glasses.
• Difficulty: Super easy. If you can press a button on a blender, you’ve got this.
• Equipment: A regular blender is all you need. An immersion (stick) blender works too, it just might take a little longer to get things super smooth.

Making It for One or a Crowd?

This recipe is really easy to change up. Need a quick shake just for you? Cut the ingredients in half. Having friends over? Double or triple it! Just don’t fill your blender more than three-quarters full, or you might have a mango explosion on your hands.

I made a little table to make the math easier:

Servings	Chopped Mangoes	Chilled Milk	Creaminess Booster (Nuts or Ice Cream)
1 Glass	¾ to 1 cup	½ to ¾ cup	12-13 nuts or 2 scoops ice cream
2 Glasses	1½ to 2 cups	1 to 1½ cups	25 nuts or 4 scoops ice cream
4 Glasses	3 to 4 cups	2 to 3 cups	50 nuts or 8 scoops ice cream

What You’ll Need

Good ingredients are everything here. There are no complicated techniques, so the quality of what you use really shines through.

The Mangoes: You’ll need about 1½ to 2 cups of chopped ripe mangoes. The type of mango you use is a huge deal. Sweet, non-stringy varieties are your best friends. I love using Alphonso or Kesar when I can find them. Ataulfo (the small yellow ones often called honey mangoes) are also fantastic. If your mangoes aren’t super sweet, no big deal, we can fix that later. And if it’s not mango season? A good quality canned mango pulp or frozen mango chunks will work just fine.

The Milk: Grab 1 to 1½ cups of chilled milk. I personally think whole milk gives you that classic, rich milkshake flavor. But 2% milk is fine for a lighter version.

• For a vegan shake? Full-fat oat milk is my top recommendation for creaminess. Almond milk is great too, and coconut milk will give it an extra tropical kick. The most important part? Make sure the milk is cold.

The Sweetener (Maybe): You might need up to 2 tablespoons of sugar, honey, or maple syrup. But first, taste your mango! Seriously. Some mangoes are so sweet you won’t need any extra sugar at all. You can always add more sweet, but you can’t take it out. Pro-tip: If you’re using ice cream, you can probably skip the sweetener completely.

The Creamy Secret: Okay, you have a choice to make.

1. The Wholesome Way: Add about 25 raw cashews or almonds. The trick is to soak them in warm water for about 20-30 minutes first. This softens them up so they blend into a perfectly creamy liquid. No grittiness, I promise.
2. The Dessert Way: Add 4 big scoops of vanilla ice cream. This makes the shake thicker, frostier, and turns it into a full-on dessert. It’s pure indulgence.

A Little Something Extra (Optional): To make it taste like it came from a fancy café, you can add 1½ teaspoons of vanilla extract or ¼ teaspoon of ground cardamom powder. Vanilla is warm and comforting. Cardamom is a classic Indian pairing with mango that adds a beautiful, fragrant spice note.

Let’s Make This Milkshake!

Alright, time for the fun part. Grab your stuff and let’s get it done.

Step 1: Get the Mango Ready

Wash your mangoes. Use a knife to slice the “cheeks” off both sides of the big seed in the middle. You can score the inside of the cheek in a grid pattern (don’t cut the skin!) and then push the skin from behind to pop the cubes out. Or, just use a spoon to scoop the flesh out. Either way works.

Step 2: The Most Important Tip

Listen up, because this is the secret to an amazing milkshake: everything must be cold. A lukewarm shake is just… sad.

Pop your chopped mango in the freezer for 30 minutes before you blend. This makes the shake thick and frosty without using ice, which just waters down the flavor. Make sure your milk is straight from the fridge, too. This simple step changes everything.

Step 3: Time to Blend

Put your chilled mango, milk, and sweetener (if you’re using it) into the blender. If you’re using nuts, add the soaked nuts now.

Do not add the ice cream yet.

Put the lid on tight and blend on high for about 45 to 60 seconds. You want a smooth, chunk-free texture. Try not to blend it for too long, or the friction from the blades can actually warm up the shake.

Step 4: The Final Touch and Taste

If you’re making the ice cream version, now’s the time. Add your 4 scoops of vanilla ice cream and blend for just another 10-15 seconds. Just long enough to mix it in.

Now, grab a spoon and taste it. This is your milkshake. Does it need to be sweeter? Thicker? If you want it thinner, add a splash more milk. If you want it thicker, add a few more pieces of frozen mango or a small scoop of ice cream. Get it just right.

Step 5: Pour and Garnish

Pour your beautiful shake into chilled glasses. It’s a small thing, but it keeps the shake cold for longer.

I love to sprinkle some sliced pistachios or almonds on top. It adds a nice little crunch and looks great. Serve it right away and enjoy!

Want to Mix It Up? Try These Ideas.

This recipe is a great starting point. Feel free to get creative!

• Make it Vegan: Super easy. Use a plant-based milk (I love oat or coconut), maple syrup for sweetness, and go with the soaked nuts for creaminess. There are also tons of great vegan ice creams out there now!
• Make a “Royal” Mango Mastani: Want to get really fancy? This is a famous Indian dessert-drink. Drizzle some mango puree on the inside of the glass. Put a few pieces of chopped mango at the bottom. Pour in the milkshake (make it extra thick!), then top it with a scoop of ice cream, chopped nuts, and maybe even a few strands of saffron. It’s incredible.
• Give it a Tropical Twist: Use coconut milk and toss in about ¼ cup of pineapple chunks with the mango. It’s a perfect sweet-and-tart combo.
• Spice it Up: If you like warm spices, add a tiny pinch of ground ginger or cinnamon along with the cardamom. It adds a wonderful depth of flavor.

How to Serve & Store It

This milkshake is best served fresh. Like, immediately fresh.

Pour it into a tall glass with a fun straw. The crunchy nut topping is more than just for looks—it gives a great texture difference. This shake is a treat by itself, but it’s also the perfect dessert to cool you down after a spicy meal like a curry.

What about leftovers?

If you have some left, store it in a sealed jar in the fridge for up to a day. It will separate, so just shake it really well or give it a quick buzz with a blender to mix it back up.

Fun tip: Pour leftover milkshake mix into popsicle molds! After 4-6 hours in the freezer, you’ll have amazing Mango Milkshake popsicles. It’s the best way to make sure nothing goes to waste.

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