Chikoo milkshake recipe – This is my childhood favorite milkshake. It is made from only three ingredients (Milk, chikoo and touch of sugar).
Chikoo milkshake recipe (Sapota milkshake)
- 3 medium or 1 ½ cups Chikoo (Sapota) peeled, seeds removed, chopped
- 2-3 teaspoons Sugar or less or more
- 1 ½ cups Chilled Milk
- First wash the chikoo, wipe it dry.
- Peel the skin then cut into half.
- Remove all the black seeds and chop roughly.
- Take that chopped chikku into the blender.
- Add sugar. Always start with less sugar. You can adjust it later on. Add milk.
- Blend it till everything is smooth meaning there should not be any pieces of chikoo in it.
- Pour it into the serving glass and serve.
During my childhood whenever chikoo are in season, I used to drink a glass of this chikoo milkshake as a breakfast almost every single day.
In India, chikoos are usually available from May to July. Sometimes they are available during the winter months (January & february) too. But in winter time, mom never makes chilled milkshake. So we ate the fruit as such.
Here in USA, it is little hard to get good quality fresh chikoo. So whenever I see good ones, I immediately buy them. Also fresh ones are little expensive. You can find the frozen packs all year around, but I didn’t like the flavor of it at all.
Sometimes, the chikoos we buy are hard like rock. Let them ripen on counter top. Once they get soft and juicy, after that use for making milkshake. The best ripe fruits has soft, melt in your mouth with granular texture.
Chikoo is called sapota or sapodilla in English. Or spelled as chikku or chickoo.
The fruit itself makes thick and creamy milkshake. No need to add any ice cream. But still if you want you can add a scoop or two of vanilla ice cream before blending for more thick consistency.
How to make chikoo milkshake recipe (Step by Step Photos):
1) First wash the chikoo, wipe it dry. Peel the skin then cut into half. Remove all the black seeds and chop roughly.
2) Take that chopped chikku into the blender.
3) Add sugar. Always start with less sugar. You can adjust it later on. Here I have used maple sugar.
4) Add milk.
5) Blend it till everything is smooth meaning there should not be any pieces of chikoo in it. At this time, taste it and decide if you need more sugar or not. If needed, add sugar and blend it again to incorporate well.
6) Pour it into the serving glass and serve.
Serving suggestion: serve anytime of the day. Kids will love this after school or after evening play time. As a kid, I used to enjoy it as a breakfast.