Thursday, April 20, 2017



The summers bring with them not only the discomfort of the extreme heat but also thankfully those glorious mangoes. We use them to make desserts and salads. Elsewhere in this blog, you will find recipes for Mango Sheera, Mango & Sago Pudding, Mango Phirni, and Mango & Tomato Salsa.

This milkshake is so easy to make yet there are are many versions of it. This is how I make it. The amount of sugar will depend naturally on the sweetness of the mangoes you use, apart from your taste. It is preferable to use the better quality of mangoes rather than those which are more fibrous.

I prefer using cold milk. This prevents any possibility of the milk curdling.

A few strands of saffron add to the visual appeal.


  • Large-sized Ripe Mangoes, 2 
  • Cold Milk, 1 and 1/2 cups
  • Sugar, 2 tbsp, or to taste
  • Ice Cubes, a few 
  • Saffron, a few strands, for garnish 

Wash, peel and cut the mangoes into pieces after discarding the central seed.
In a blender, blend together the mango pieces with cold milk, sugar and ice cubes
Blend until you get a smooth and creamy mixture  
Pour into tall glasses
Add a few strands of saffron
Serve chilled

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