Creamy and delicious mango milkshake without ice cream is made with just 4 ingredients and gets ready in 5 minutes. The interesting part of this mango milkshake recipe is that you don't need a blender to make it.
Nothing could be as easy as this mango milkshake without a blender. It is an absolutely hassle-free recipe for young kids to get their hands on without much intervention from adults as it doesn't involve any electrical equipment.
Mango - the king of fruits has always been my favourite and this milkshake made with mango pulp can't be easier
Who doesn't love the king of fruits- mango? When markets are flooded with mangoes, stock them up and make various recipes. The best part is that this fruit can be used in any form - be it raw, ripe or pureed.
Store diced mango in the freezer to use when this fruit is out of season. Frozen mangoes are great to use in smoothies and in my mango lemonade.
Having a mango pulp in the pantry is so useful and comes handy to whip up so many mango dishes quickly. A few mango pulp recipes are - juice, mango lassi, mango mousse, mango pudding and to top up pancakes, crepes and waffles.
- Mango Pulp: I have used store-bought pulp. Feel free to use the homemade pulp.
- Sweetener: Maple syrup has been used here. You could use any healthy sweetener such as honey or agave syrup.
- Cardamom: Crushed green cardamom pods to infuse a lovely flavour.
- Milk: I have used full-fat dairy milk (whole milk). You could use plant-based milk such as coconut, oats or almond milk.
- Cream (optional): Whipped cream to top the milkshake.
See the recipe card for quantities.
In a jug/deep bottomed container, add the chilled mango pulp, ice-cold milk, maple syrup and cardamom.
Use a whisk or milk frother to blend the ingredients until frothy and well combined.
Taste it, add more pulp or maple syrup if necessary and stir well.
Pour the milkshake into a glass, top it with some whipped cream and serve.
Feel free to replace maple syrup with any sweetener of your choice.
For vegan milkshake, substitute dairy milk with plant-based milk, use vegan whipped cream or totally skip it.
Fresh mango could be used instead of pulp. However, you would need a blender to make a milkshake if using fresh mango.
Cardamom could be replaced with other spices such as saffron, nutmeg or cinnamon. Soak saffron strands in a tablespoon of warm water for 5 minutes before adding it to the milkshake. This helps to extract maximum flavour from saffron.
For a low-fat version, substitute full-fat milk with low-fat or reduced-fat milk.
Add vanilla ice cream for an extra thick and creamy milkshake.
Great as an after-school snack or as a breakfast.
Perfect addition to the kid's party menu.
An ideal drink to have alongside spicy food to soothe and minimise the heat specifically for kids and adults that are not accustomed to spicy food such as kadai paneer, vegetable chettinad, paneer jalfrezi.
Mango shake tastes best when consumed immediately. Store the leftover milkshake in an airtight container or a jar with a lid on in the fridge and finish it off in a day. However, the milkshake could separate, stir it well before consuming it.
Tips and Tricks
Use chilled milk and mango pulp to ensure the milkshake is chilled.
I wouldn't suggest ice cubes as it thins the milkshake down.
Adjust milk to get the required consistency. Add more milk for a thin milkshake and less to get a thick milkshake.
Use full-fat milk (whole milk) to get a creamy texture.
Peel the skin, cut the flesh off around the pit, dice flesh into 1-inch pieces, discard skin and pits, put the diced flesh in a blender and blitz until smooth. You may have to add a little water depending on your required consistency and to help blend mangoes to get a smooth pulp.
Succulent, sweet and juicy mangoes are the best choice to extract the pulp.
The pulp extracted from succulent, sweet and juicy mangoes tastes great and is good to make milkshakes, lassi, smoothies, juices or any other sweet treats without needing to add a more artificial sweetener.
If you have to use stringy (fibrous) mangoes follow the same procedure to make a pulp and pass it through the strainer to separate the stringy part from the pulp.
Ensure to use full-fat milk as it lends a thick and creamy texture due to its high fat content. Do not add too much milk as it makes the milkshake thin.
Keep ice cream on a counter to soften, ensure not to let it sit so long that it gets runny. Add the softened ice cream into the container with milk, mango pulp and sweetener. Whisk until well combined.
More Summer Drinks Recipes
Mango Milkshake Recipe
- 1 Glass Jug
- 1 Hand Whisk or Milk Frother
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ¾ cup Mango Pulp
- 1 Tablespoon Maple Syrup
- 1 cup Milk
- ½ Teaspoon Green Cardamom pods removed and seeds crushed
- Whipped Cream (optional)
- In a jug/deep bottomed container, add the chilled mango pulp, ice-cold milk, maple syrup and cardamom.¾ cup Mango Pulp, 1 Tablespoon Maple Syrup, 1 cup Milk, ½ Teaspoon Green Cardamom
- Use a whisk or milk frother to blend the ingredients until frothy and well combined.
- Taste it, add more pulp or maple syrup if necessary and stir well.
- Pour the milkshake into a glass, top it with some whipped cream and serve.Whipped Cream (optional)
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