Frosty Mango Milk Shake
-Recipe from Yamuna mataji -Recipe from Yamuna mataji
India is a paradise for mango lovers. During the growing season, dozens
of varieties reach the marketplace –some fruits as large as footballs.
One of the most loved and outstanding varieties, Alphonso, is nearly
fiber-free, rose-pineapple-perfumed and a brilliant orange-red in
color. It is an excellent choice for any fruit dessert or beverage that
stands on its own. Though this shake is traditionally made with rich
milk, it is equally delicious with yogurt or buttermilk. If fresh
mangoes are not available or are of poor quality, you can purchase good
Alphonso mango pulp at Indian groceries. Because it is usually
sweetened, omit or cut down on the sweetener.
Preparation and chilling time: 30 minutes
1 cup (240 ml) diced fresh mango (about 1 pound/455 g)
Or ¾ cup (180 ml) mango pulp
½ cup (120 ml) chilled orange juice
3-4 tablespoons (45-60 ml) clear honey or vanilla sugar
2 cups (480 ml) rich milk, chilled in the freezer for 15 minutes
a few garden rose petals for garnishing (optional)
Combine the mango, orange juice and sweetener in a food processor
fitted with the metal blade and process for 1 ½ minutes. Pour it into a
bowl and set in the freezer for 15 minutes.
Pour the milk into the food processor and process until it has
expanded in volume and become frothy. Add the mango puree and process
for about a minute, then pour into chilled glasses. Garnish with rose
petals, if desired, and serve immediately. (Made with milk, this drink
is light and airy, but it will thin down within a few minutes. Assemble
just before serving).