Mango Milk is a chilled and creamy drink made with ripe mango pulp and cold milk. This recipe is made mostly in mango season when the fruit is sweet and easy to find. It has a smooth taste with a mild saffron aroma and tastes so refreshing in summer.
You can have this drink in the evening or at breakfast time instead of tea or coffee. It is made with only 4 ingredients and it is ready in 15 minutes. The chilled milk makes the drink cold without any ice cubes.
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About Mango Milk
Mango Milk is a common summer drink in many South Indian homes. It is also called mango shake in some places but this one has no ice cream. The mango pulp mixes well with milk and gives a thick golden drink. Small juice shops keep it on their menu in mango season.
The texture is smooth and light. It is not as thick as a milkshake. Mango gives sweetness and colour. Saffron adds a soft flavour and also all ages like this drink because the taste is very mild and refreshing.
You can change this drink in a few ways, you can also add a pinch of cardamom powder or a few chopped nuts. You can also use frozen mango pieces and blend them with cold milk. Honey or jaggery powder works in place of sugar also.
I make this drink almost every weekend during mango season. Sometimes it is my breakfast when there is no time to cook. I used to soak the saffron in warm milk first and start preparing this drink.
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Mango Milk Ingredients
- Mango - I use ripe and sweet mango for this recipe. It gives colour and main flavour to the drink. You can use alphonso or any mango without fibre.
- Milk - I use boiled milk that is cooled and chilled in the refrigerator. It gives a creamy base to the drink. You can use almond milk also.
- Sugar - I added sugar for mild sweetness. It dissolves easily while blending. You can reduce it if the mango is very sweet.
- Saffron - I added saffron for the aroma and the golden colour. It gives a rich flavour to the mango milk so do not skip it. You can soak it in warm milk before using.
How to make Mango Milk Step by Step
1.To a mixer jar mangoes,sugar and add saffron to it.
2.Puree it first then add milk and blend well until creamy. I boiled milk let it cool down then chilled it.
Serve chilled!
Expert Tips
- Choose ripe mango - I pick mangoes which are soft and smells sweet. Raw ones make the milk sour and it needs more sugar.
- Chill the milk - I keep the boiled milk in the refrigerator for few hours. Cold milk gives a thick drink and there is no need of ice cubes.
- Grind the saffron - I grind the saffron along with sugar and mango. The colour and aroma spread well in the whole drink.
- Add milk later - I blend the mango first and add the milk after that. The pulp becomes smooth and the milk does not get frothy.
- Taste once - I taste the puree before adding more sugar. Some mangoes are very sweet and extra sugar is not needed.
- Serve fast - I serve it right after blending. The pulp settles if it is kept for long time.
Serving and Storage
Serve this chilled in a tall glass and you can add few chopped nuts or saffron strands on top for serving and it goes well as a cool drink in the morning or after lunch at home.
Store the leftover in a closed bottle in refrigerator and use within 1 day for best taste and flavour and it stay good when stored properly. Shake well before drinking.
FAQS
1. Can I use frozen mango for mango milk?
Yes you can use frozen mango pieces and it works fine for this recipe. Thaw it little before blending so it mixes smooth.
2. Can I skip the saffron?
Yes you can skip it and it still taste good with natural mango flavour. But saffron gives better aroma and colour.
3. Why my mango milk is thin?
It may be due to too much milk or very watery mango. Add more mango pulp next time and use chilled milk.
4. Can I use hot milk?
No you should use only cooled milk as hot milk can curdle with mango. Boil milk in advance and chill it well.
5. Can I make it in advance?
Yes you can blend and keep in refrigerator and it stays good for 1 day. Stir well before serving because it settles at the bottom.
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📖 Recipe Card
Mango Milk Recipe
Ingredients
- ¼ cup mangoes
- 1 cup chilled milk boiled and cooled
- 1 tablespoon sugar
- 2 strands saffron
Instructions
- To a mixer jar add mango pulp, sugar and saffron. Grind it to a puree.
- Add milk and blend well until creamy.
- Serve Mango Milk chilled!
Notes
- Choose ripe mango - I pick mangoes which are soft and smells sweet. Raw ones make the milk sour and it needs more sugar.
- Chill the milk - I keep the boiled milk in the refrigerator for few hours. Cold milk gives a thick drink and there is no need of ice cubes.
- Grind the saffron - I grind the saffron along with sugar and mango. The colour and aroma spread well in the whole drink.
- Add milk later - I blend the mango first and add the milk after that. The pulp becomes smooth and the milk does not get frothy.
- Taste once - I taste the puree before adding more sugar. Some mangoes are very sweet and extra sugar is not needed.
- Serve fast - I serve it right after blending. The pulp settles if it is kept for long time.
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