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 like no other. 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. That pure goodness needs to be eaten on its own. 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 drowned them away.
The trick, I have to admit, is to add decadence in other forms. If I can’t use Pakistan I mangoes, I’ll use the next best thing and add a whole lot of decadence to make this a true treat. You wanna know what it is, don’t you? It’s cream cheese! I add just a spoon full to the blender and it does wonders! It adds a light richness and balances out the sweet mango pulp, imitating the natural balance in 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 insist on using mango pulp that has no sugar added to it. The sugar just mellows out the mango and all you get is a strong sweet flavor. In unsweetened mango pulp, mango shines. I also insist you use a brand of Pakistani or Indian origin when it comes to mangoes. The flavor is unmatched.
Here’s what you’ll need for 2 large glasses:
1 1/2 cups milk
1/2-3/4 cup mango puree
1 Tblspn cream cheese, room temp
2 Tblspn heavy cream
1/2 cup icing sugar
1 cup ice
Add all the ingredients barring the ice to a blender and blend till smooth. Then add the ice and blend until the ice is crushed completely, and serve chilled, with a dollop of whipped cream and a drizzle of mango puree for garnish(and added flavor)
I like adding a little over 1/2 cup mango puree, hence the 1/2-3/4 cup measurement. You can always taste it and see if you want a stringer mango flavor after the 1/2 cup.Add to favorites