Mango milkshake made with fresh ripe mangoes is absolutely the perfect summer drink! It’s a refreshing, drink and dessert rolled into one! It not only fills your hungry tummy, but also soothes you, satisfies your sweet tooth & cools you down on a hot summer day.
Make it either way you want –
Creamy, delicious & indulgent like the one in your favorite ice cream place
Light, healthy and tasty like the home style!!
I have the instructions and tips for both. If you are a vegan I have the options for that as well.
Any fruit milkshake is made by simply blending a fruit with milk, sweetener and most often ice cream. It is the rich and luscious ice cream that adds richness, flavor and creamy texture to any milkshake.
So if you want to make it like a dessert drink, then you have to use ice cream along with a small amount of milk and large amount of real ripe sweet mangoes. If you are a vegan you can use coconut ice cream.
At home we don’t favour the combo of fruits & dairy much except for occasions when I want to use up the ice cream. So most often it is the nut milk that goes into our milkshakes. So this time it was without ice cream. Here is what you need for the recipe.
Ingredients for Mango Shake
Mangoes: Choose ripe sweet mangoes for this shake. Sour mangoes can split the milkshake or can cause tummy troubles. Frozen mangoes or mango pulp can also be used.
Milk: Though dairy is the most common milk used in a milkshake, you can easily swap that for any vegan milk like soya milk, coconut milk, almond milk or cashew milk.
If you do not have any kind of milk, just blend a handful of soaked nuts or grated coconut with water and make your own nut milk. Chill that and make your mango milkshake. You don’t need to strain the pulp.
Sweetener: Sugar, honey, maple syrup or agave syrup go well in this. Though dates, jaggery, coconut sugar, palm sugar and palm jaggery can be used, they do alter the flavor and color of your milkshake. If you like the flavor then you can use them.
Nuts: Adding nuts to your milkshake not only enhances the nutrition but also keeps you full longer. Cashews and almonds go well in a mango shake. They also add a creamy texture to your shake and can very well skip using ice cream.
Ice cream: Using ice cream is optional. Vanilla ice cream, mango ice cream, coconut ice cream or kulfi go well. Also use one that has no mix-ins. If you do not have ice cream, you can also use whipping cream, heavy cream or even low fat cream.
Flavorings & toppings
Flavoring: Mango shake does not require any flavouring ingredients if you use the best mangoes. Cardamoms, nutmeg, saffron and vanilla are some of the flavourings that go well. We always prefer to add some vanilla extract to our shake especially if made without an ice cream.
Toppings: Mango milkshake itself is so delicious that you won’t need any toppings. Whipped cream, sliced almonds, pistachios, chopped mango, glaced cherries and raisins all go well here.
For an indulgent mango shake use – ice cream, milk, mangoes & vanilla extract. Also enjoy it with your favorite toppings.
For a home style healthy milkshake use – mangoes, soaked nuts and milk (dairy or vegan). I have used soaked cashews, chilled mangoes, coconut milk and vanilla extract. I also used sugar since this was the only sweetener I had.
How to make Mango Milkshake (Stepwise photos)
1. Rinse and chop the mangoes. To make chilled mango shake without ice cream I always chill the chopped mangoes overnight.
2. Optional – You can skip adding nuts but they add creaminess to the shake. I suggest adding them if you are not using ice cream. I soaked cashews for 30 minutes in water, drained & added them here. If you want to use almonds soak them for at least 6 hours and peel the skin. For every serving of the shake you can add about 10 almonds or 12 whole cashew nuts. I made 4 servings so you will see more.
If you want to skip nuts and use ice cream, add 2 scoops ice cream for each serving.
3. Add sugar or honey or maple syrup or any other you prefer. You can start with 1 tablespoon per serving. Skip sugar if using ice cream.
4. Add the chilled mangoes. Every half cup mango pulp or ¾ cup chopped mangoes will make 1 serving. This again varies depending on the kind of mangoes & the thickness of the shake you want .
5. Pour chilled milk (vegan or dairy) and vanilla extract or cardamom powder. You can also skip the flavoring. Start with half cup milk per serving. You can adjust later after blending. I used coconut milk here. You can also use soy milk and both these won’t alter the taste of flavor of your shake.
6. Blend until super smooth. If you have added nuts, make sure they are blended to super fine texture.
7. Taste test and adjust the ingredients according to your taste. I had to add more mangoes and milk as I made 4 servings.
8. Blend until smooth.
Pour mango milkshake to serving glasses and garnish with sliced nuts or any others as mentioned above.
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1½ to 2 cups mangoes chopped or 1 cup pulp
- 1 to 1½ cup chilled milk (or coconut milk, almond milk)
- 2 tablespoons sugar (honey, maple syrup, coconut sugar, jaggery) (skip if using ice cream)
- 25 cashews or almonds or 4 scoops of vanilla ice cream
- 1½ teaspoon vanilla extract (optional, or ¼ cardamom powder)
- 2 tablespoons sliced nuts for garnish
- Wash mangoes under running water and peel them. Chop them to bite sized pieces. Chill the milk.
- For a chilled milkshake without ice cream, chill the mangoes for a few hours. Also soak cashews for 30 minutes or almonds for 6 hours. Peel them.
- Add all the ingredients to a blender and blend them until smooth. If using ice cream skip sugar.
- Taste test and add more milk or mangoes to suit your taste and blend again.
- Pour mango milkshake to serving glasses and garnish with sliced nuts.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Mango Milkshake recipe first published in July 2014. Updated and republished in April 2021.