Mango Mastani
Medium
4 minutes
Highball
Soft Zero Proof
Mango Mastani
Medium
4 minutes
Highball
Source: Elixiary Curated Collection
Ingredients
- Ripe mango (Alphonso or Kesar preferred), chopped or as thick pulp3 large mangoes (≈700–750 g) or 3–3.5 cups chopped/pulp
- Whole milk, cold1.5 cups
- Sugar2–3 tbsp, to taste
- Vanilla or mango ice cream4–8 scoops (for topping; optional to blend 1 scoop in)
- Mixed nuts (pistachios, almonds, cashews), sliced6–7 each, for garnish
- Glazed cherries (optional)4–6, for garnish
Instructions
- 1Peel mangoes.
- 2Chop mangoes.
- 3Reserve a few tablespoons of chopped mango for topping.
- 4Add chopped mango, sugar, and cold milk to a blender.
- 5Blend to a smooth, thick milkshake.
- 6Adjust sugar to taste.
- 7Pour into tall glasses, leaving room on top.
- 8Add 1–2 scoops of vanilla or mango ice cream to each glass.
- 9Top with reserved chopped mango, sliced nuts, and glazed cherries.
Pro Tip
- Glazed cherries optional.
- Serve immediately.
- Serve with a spoon and a straw.
Tags
Style Contemporary Classic
Diet Dairy
Texture Creamy
Occ Brunch
Ingredients
- Ripe mango (Alphonso or Kesar preferred), chopped or as thick pulp3 large mangoes (≈700–750 g) or 3–3.5 cups chopped/pulp
- Whole milk, cold1.5 cups
- Sugar2–3 tbsp, to taste
- Vanilla or mango ice cream4–8 scoops (for topping; optional to blend 1 scoop in)
- Mixed nuts (pistachios, almonds, cashews), sliced6–7 each, for garnish
- Glazed cherries (optional)4–6, for garnish
Instructions
- 1Peel mangoes.
- 2Chop mangoes.
- 3Reserve a few tablespoons of chopped mango for topping.
- 4Add chopped mango, sugar, and cold milk to a blender.
- 5Blend to a smooth, thick milkshake.
- 6Adjust sugar to taste.
- 7Pour into tall glasses, leaving room on top.
- 8Add 1–2 scoops of vanilla or mango ice cream to each glass.
- 9Top with reserved chopped mango, sliced nuts, and glazed cherries.
Pro Tip
- Glazed cherries optional.
- Serve immediately.
- Serve with a spoon and a straw.
Tags
Style Contemporary Classic
Diet Dairy
Texture Creamy
Occ Brunch
