Name: Chikoo Milkshake Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 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)

Jump to Recipe Pin Recipe

This chikoo milkshake is my childhood favorite! It’s creamy, delicious, and gets ready in just 5 minutes using only 3 ingredients. It’s made without ice cream, so it falls into the healthier milkshake category — perfect for breakfast or a quick treat.

You’ll Love This Chikoo Milkshake

Taste & Texture: Sweet, fruity, thick, and creamy — everything you want in a perfect milkshake.
Summer Treat: This cold and refreshing drink is an ideal way to cool down during the summer.
Kid-Friendly: Loved by kids and adults alike. Makes a tasty and satisfying after-school snack for children.
No Ice Cream Required: Chikoo naturally gives a thick and creamy texture (just like mangoes), so you won’t even miss the ice cream. Trust me, it tastes amazing without it!

Ingredient Notes

Chikoo (aka Sapota or Sapodilla): Sometimes spelled as chikku or chickoo.
In India, chikoos are mostly available from May to July, and sometimes during winter (Jan–Feb).
In the USA, you may not always find fresh ones, but frozen chikoo pulp or chunks are available year-round.
If your fresh chikoo is rock hard, let it ripen on the counter until soft and juicy. A perfectly ripe chikoo will have a soft, melt-in-the-mouth, slightly grainy texture — ideal for a milkshake.
Milk: Use full-fat whole milk for a rich and creamy texture, especially since we’re not using ice cream. Low-fat or skim milk works too, but it won’t be as creamy.
Sugar: Just a little is added to sweeten the milkshake. Adjust depending on how sweet your fruit is.

Whole chikoo, sliced into half and chopped in a plate.

How to Make Chikoo Milkshake? (pics)

Peel the skin using a knife or peeler. Cut it in half, remove all the black seeds, and roughly chop the flesh.
Transfer the chopped chikoo into a blender jar. Taste a small piece of chikoo. Depending on how sweet it is, add sugar.
Pour in cold milk.
Blend until smooth and creamy. Pour into a serving glass and enjoy immediately.

Collage of 4 images showing ingredients in the blender and blend to make milkshake.

Expert Tips

Use chilled ingredients: If using fresh chikoo, refrigerate the fruit beforehand. Also use chilled milk to get an instantly cold milkshake without needing ice.
Adjust sweetness: Chikoo sweetness can vary. Taste before blending and adjust the sugar as needed.
Use ripe fruit only: Always use fully ripe chikoo. It should be soft to the touch and have a sweet, caramel-like aroma. Unripe fruit can taste chalky or bland.
Frozen chikoo shortcut: If using frozen chikoo, there’s no need to chill the fruit. Just thaw slightly for easier blending and proceed with the recipe.
Ice cream version: Add a scoop of vanilla or chikoo ice cream per serving for a creamier, dessert-style shake. If doing this, reduce the added sugar.

A glass of chikoo milkshake with 2 shot glasses in the back.

Check Out Other Milkshake Recipes

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Follow me on all of the platforms below.