For the first time, we still had leftover Mangoes from making Mango ice-cream and also, from eating them every day in the evening. I have never made Mango milkshake from the pulp, it has always been from the store-bought pulp simply because we hardly ever have leftover Mangoes. This time we had because we saved the ones in a remote corner of the refrigerator and they were forgotten for a few days until it was time for weekly purging of the refrigerator. I debated what to do with it but since it was time for breakfast, I thought this would be a good accompaniment to the warm idlis we were having. Homemade Mango pulp is always way better than store-bought one and once you make your milkshake from home made pulp, it is always difficult to go back to the store-bought one.
Note: The best kind of Mangoes to use for milkshakes are the ones without fibre but if you have a fibrous Mango, you can always strain the puree before mixing in the milk and sugar.
- 2 ripe mangoes or 2 cups mango puree
- 2 cups cold milk
- sugar to taste
- Wash, peel and chop the mangoes into cubes.
- Puree the cubed mango in a blender until no mango chunks remain
- Add milk and sugar (if using) and continue to blend till the mixture is well mixed.
- Serve chilled.
Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. I am not a registered dietician or nutritionist.