Chikoo milkshake recipe

Chikoo milkshake recipe – This is my childhood favorite milkshake. It is made from only three ingredients (Milk, chikoo and touch of sugar).

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.

Check out other milkshake recipes
Strawberry milkshake  // Mango milkshake  //  Roohafza milkshake

How to make chikoo milkshake recipe (Step by Step Photos):

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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.

Print

Chikoo milkshake recipe (Sapota milkshake)

US measuring cups are used (1 cup = 240 ml)

Course Beverage

Cuisine Indian

Prep Time 10 minutes

Total Time 10 minutes

Yield 2 servings

Calories 216 kcal

Author Kanan

Ingredients (1 cup = 240 ml)

• 3 medium or 1 ½ cups Chikoo (Sapota) peeled, seeds removed, chopped
• 2-3 teaspoons Sugar or less or more
• 1 ½ cups Milk Chilled/Cold

Instructions

1. First wash the chikoo, wipe it dry.
2. Peel the skin then cut into half.
3. Remove all the black seeds and chop roughly.
4. Take that chopped chikku into the blender.
5. Add sugar. Always start with less sugar. You can adjust it later on. Add milk.
6. Blend it till everything is smooth meaning there should not be any pieces of chikoo in it.
7. Pour it into the serving glass and serve.

Notes

*Nutrition information is a rough estimate for 1 serving

Nutrition Facts

Chikoo milkshake recipe (Sapota milkshake)

Amount Per Serving

Calories 216 Calories from Fat 34

% Daily Value*

Total Fat 3.8g 6%

Saturated Fat 2.2g 11%

Cholesterol 15mg 5%

Sodium 104mg 4%

Potassium 395mg 11%

Total Carbohydrates 37g 12%

Dietary Fiber 12g 48%

Sugars 34.8g

Protein 7.5g 15%

Vitamin A 4%

Vitamin C 38%

Calcium 25%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.