Mango Milk Recipe

Prepare the mango

If not already done, peel and dice ripe mangoes until you have about 1 1/2 cups of mango flesh. Remove fibrous bits and any stringy pieces for a smooth texture.

Sweeten mango (optional)

Place the diced mango in a small bowl and sprinkle with 1 tablespoon of the granulated sugar. Let sit 5–10 minutes to macerate if your mango is not very sweet. If using honey instead of sugar, wait to add honey in the blender stage so it incorporates fully.

Blend mango puree

Add the mango flesh, the remaining 1 tablespoon granulated sugar (or the 1 tsp honey), 1/4 cup cold water, 1/2 tsp lime or lemon juice (if using), 1/4 tsp vanilla extract (if using), and a pinch of salt to a blender. Blend on high until completely smooth, about 30–45 seconds. Scrape down sides and blend again if needed. The water helps the puree blend silky; adjust quantity slightly for desired thickness.

Combine with milk

Pour 2 cups of cold whole milk into a large pitcher. Slowly add the mango puree to the milk while stirring or use the blender on low pulse to combine until homogenous. Taste and adjust sweetness: add up to 1 tsp honey or 1–2 tsp sugar if desired, blending briefly to incorporate.

Chill and serve

Refrigerate for 15–20 minutes to let flavors marry, or serve immediately over ice. For a frothy texture, pour the mango milk between two pitchers a few times or briefly blend with ice (about 10 seconds).

Garnish (optional)

Pour into glasses over ice cubes and garnish with a sprinkle of toasted chopped pistachios or a small mint leaf if desired.

Notes

Use full-fat milk for a richer taste or substitute with almond, oat, or coconut milk for a dairy-free version (reduce added water if using lighter plant milk). Adjust mango quantity for a thicker smoothie-like drink.