This mango milkshake screams summer
As soon as it starts warming up my mind goes straight to mangoes. They are the king of fruit in my opinion, and they reign over Pakistan all summer long. I’ve tried local mangoes here in Chicago, but nothing beats Pakistani mangoes, and my favorite type happens to be Anwar Atol. The tiny variety of mangoes that is so delicate you never dare to blend it up in a milkshake. Alas, we’re still a couple months away from mango season, and I’m on the other side of the world, so I made this mango milkshake to drown my sorrows, and it successfully drowned them away.
This is the creamiest milkshake
The trick is to add decadence in other forms. If I can’t use Pakistani mangoes, I’ll use the next best thing. You wanna know what it is, don’t you? Besides using a good mango pulp, my trick is to add just a tiny bit of cream cheese! It adds a light tart flavor and balances out the sweet mango pulp, imitating the natural balance in Pakistani mangoes. You can skip the cream cheese and you’ll still be left with a delicious milk shake, but if you want that decadence, add it in. I use mango pulp that has no sugar added to it. Unsweetened mango pulp has better flavor. Use a brand of Pakistani or Indian origin when it comes to mangoes. The flavor is unmatched. You confined them at any Indian/Pakistani grocery store, or in the International aisle of your local grocery store.
- 1.5 cups milk whole or 2%
- 1/2-3/4 cup mango pulp
- 1 tbsp cream cheese
- 1/2 cup icing sugar
- 1 cup ice
- Add all the ingredients barring the ice and blend until smooth. Then add the ice and blend until the ice is blended. Serve immedietely. Store leftovers in the fridge, but consume within a few hours.
Have you tried this delicious mango milkshake?
I love hearing your feedback! If you tried this recipe I’d love to hear how it turned out in the comments below. I’m especially interested to hear what you think about the cream cheese!Add to favorites