Mango Milkshake

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Mango Milkshake

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.

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Mango Milkshake
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5 from 1 vote

Mango Milkshake

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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 glasses


  • 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.
Read the post...For helpful information on ingredient swaps, storage tips, meal prep ideas, and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.


Calories: 137kcalCarbohydrates: 21gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 53mgPotassium: 335mgFiber: 2gSugar: 20gVitamin A: 1318IUVitamin C: 38mgCalcium: 149mgIron: 1mg
Diet: Gluten-free
Course: Drinks
Method: Blender
Keywords: creamy, Delicious, easy
Cuisine: Indian
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