Mango Milk is bursting with the flavor of fresh, sweet mangoes!! Made using just 3 main ingredients, this is a refreshing and terrific summer drink.
Mango season calls for all things mango! We love enjoying them as a healthy treat or transforming them into delicious mango recipes, like mango chia pudding or mango mug cake.
What is mango milk? It is similar to strawberry milk, made from milk, mangoes, along with saffron and cardamom for color and flavor, unlike the traditional strawberry syrup.
It is similar to a smoothie recipe, with sweet ripe mango chunks blended with milk, sugar, cardamom and saffron, but made without any yogurt, as in all smoothie recipe without yogurt. Have you tried this pina colada smoothie?
Although not as popular as mango lassi, this mango milk tastes delicious served on a hot summer day just like this mango lemonade.
Is it just a milkshake? Not exactly. Unlike a mango milkshake, this mango milk doesn't have any ice cream or whipped cream topping and is not frothy in texture.
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Why you'll love this?
- Only 3 main ingredients
- Super tasty
- Perfect way to celebrate mango season
- Amazing chilled over ice
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Mango - Select a sweet ripe mango like Alphonso, Manila, Keitt, Ataulfo, Haden, Kent or Kesar variety.
- Milk - You can make your mango milk with whatever milk you have in the fridge, but whole milk makes the richest, tastiest drink.
- Sugar - The amount of sugar depends on the sweetness of mango.
- Saffron - This mango milk ends up a lovely pale yellow but turns into a brilliant golden drink with some saffron. Feel free to skip it.
- Cardamom - As I mention in my round up post cardamom recipes, freshly ground cardamom powder adds floral fruitiness.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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💡 How to cut mango into chunks? Cut a mango on both sides of the middle pit, to get two halves on either side (refer how to cut mango video). Hold one half in the palm of your hand, score the flesh in a criss cross pattern and without cutting through the skin. Spoon the cut cubes away from the skin using a large spoon.
Storage instructions
Luckily this mango milk recipe makes just one serving, so you will not have any leftovers. However, if you have any leftovers then just refrigerate in a sealed jar, for up to 2 days.
Helpful tips
- Select sweet, well ripened mangoes for the mango milk recipe.
- Adjust your sugar based on the sweetness of the mango you are using.
- To make cardamom powder, grind about 1 tablespoon of green cardamoms in a dry spice grinder, until finely ground and use as needed for the recipe.
- Double or triple recipe - The recipe can be easily doubled or tripled to serve more.
Recipe FAQs
Absolutely! Use one whole cardamom pod instead of the ¼ teaspoon cardamom powder. But, you want to blend the smoothie long enough to make sure the cardamom is well ground. Otherwise, you might end up with tiny pieces of cardamom in the milk. It might also be a good idea to strain the milk when pouring into the glass to remove any unground chunks.
You could, however saffron adds sweet, delicate floral notes that compliments cardamom and mango! It also accentuates the golden color to make a pretty yellow beverage.
White sugar has no flavor of it's own and lets other ingredients shine. Honey or maple syrup, on the other hand will tend to alter the taste.
More Mango Recipes
Mango Milk
Equipment
Ingredients
- 1 cup milk chilled
- ½ cup diced fresh ripe mango
- 2 to 3 tablespoons sugar depends on the sweetness of mango used
- ¼ teaspoon cardamom powder
- 1 pinch saffron threads
- 1 pinch salt
Instructions
- Add all ingredients into a blender and blend until creamy and smooth.Tip: Adjust sugar based on the sweetness of the mango used
- Pour over ice and enjoy!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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