Mango Shake Recipe

Choose ripe, fragrant mangoes. Peel, pit and dice until you have about 2 cups of mango flesh. If using canned or frozen mango, thaw and drain any excess liquid before measuring.

If you prefer a silkier texture, reserve 2–3 tablespoons of the diced mango and lightly mash them with a fork to use as a garnish or swirl.

Add ingredients to blender

Place the diced mango (2 cups), whole milk (1 cup), vanilla ice cream (1 cup), and granulated sugar (1 tablespoon) into a blender. Add the optional fresh lime juice (1 teaspoon) to brighten flavor.

If you want a colder or thicker shake, add 4 ice cubes. For a thinner consistency, add up to 2 tablespoons cold water or more milk.

Secure the blender lid. Start blending on low speed for 10–15 seconds to break up large pieces, then increase to medium-high and blend until very smooth, about 30–45 seconds. Stop and scrape down the sides once if needed, then blend another 10–15 seconds.

Taste and adjust: add another 1/2 tablespoon sugar if you want it sweeter, or a few drops more lime juice if it needs brightness. Blend briefly to incorporate any additions.

Pour the mango shake into chilled glasses. If you reserved mashed mango, spoon a little into the glass before pouring or swirl on top for texture.

Garnish each glass with a mango slice and a mint leaf. Sprinkle a pinch of ground cardamom on top if desired.

Serve immediately with a straw. Enjoy!