Mango Shake
آم کا شیک
When mangoes arrive in June, mango shake becomes the drink of the Pakistani summer, sold at every juice shop and blended at home almost daily until the season ends. Good mangoes need very little help: some cold milk, a spoon of sugar if the fruit is not sweet enough, and a few ice cubes. This version uses Sindhri or Chaunsa, two of the sweetest, least fibrous varieties, and blends the pulp smooth before the rest of the milk goes in.
- ⏱ Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Easy
- Serves 2
Method
Tap a step when it is done.
Wash and peel the mangoes, slice the flesh off the stones and cut it into chunks. Scrape off any pulp left on the stones and add everything to the blender jar.
Add the sugar and half the milk and blend for 30 seconds, until completely smooth and bright yellow.
Taste it. If the mangoes were not very sweet, add a little more sugar now.
Add the rest of the cold milk, the ice cubes and the ice cream, if using.
Blend on high for 20–30 seconds, until thick and frothy and the ice is fully crushed.
Pour into tall glasses, scatter over the chopped nuts and serve chilled.
Kitchen notes
Taste the mango before adding sugar. A ripe Sindhri or Chaunsa may need almost none, while an early-season mango can need double.
Fibrous mangoes like desi varieties leave strands in the glass. Pass the purée through a sieve before adding the rest of the milk.
Chill the mangoes in the fridge for a few hours before blending, so you need less ice and the shake stays thick.
The taste of a Pakistani summer
Pakistan grows some of the best mangoes in the world, mostly in southern Punjab and Sindh, and the season from June to August is celebrated in nearly every home. Crates of mangoes are bought by the dozen, eaten after meals, sent as gifts to relatives and blended into shake. Mango shake is the everyday summer drink: cold, filling and bright yellow, served to guests, after Friday prayers or simply to escape the afternoon heat.
Choosing and blending the mangoes
The mango decides everything. Sindhri, from Sindh, arrives first and is large, sweet and fragrant with smooth flesh. Chaunsa, mostly from southern Punjab, comes later and is often called the sweetest of all. Both are nearly fibre-free, which makes them ideal for blending. Blend the pulp with only half the milk first, so it turns completely smooth, then taste and adjust the sugar before adding the rest of the milk and ice. Ripe fruit at the right temperature means you need very little else.
Variations
- Mango ice cream shake: add two scoops of mango or vanilla ice cream for a dessert-style drink.
- Cardamom: a pinch of ground cardamom suits the mango beautifully.
- Lighter: use half milk and half chilled water for a thinner, more refreshing glass.
- Mango lassi style: replace half the milk with plain yogurt for a tangy version.
Serving and storing
Mango shake is best served fresh in chilled glasses, topped with a few chopped almonds or pistachios. It holds better than banana shake and can be kept covered in the fridge for several hours; it will thicken, so stir in a little cold milk before pouring.
Questions people ask
Which mango is best for mango shake?
Sindhri (June to July) and Chaunsa (July to August) are the favourites because they are very sweet, fragrant and almost fibre-free. Anwar Ratol is wonderful too but small, so you need more of them.
Can I make mango shake out of season?
Yes. Freeze peeled mango chunks in bags during the season and blend them straight from frozen, skipping the ice. Canned mango pulp also works; reduce the sugar because it is usually sweetened.
How long does mango shake keep?
It is best fresh but keeps in a covered jug in the fridge for up to 12 hours. It thickens as it sits, so stir in a splash of cold milk before serving.
Nutrition (estimate, per serving)
- Calories
- 265
- Protein
- 7 g
- Fat
- 7 g
- Carbs
- 43 g
