This mango milkshake recipe comes together in just 5 minutes using only 3 ingredients. It’s a simple, refreshing, and naturally sweet treat—made without ice cream or whipped cream topping, so it falls into the healthy milkshake category.
About Mango Milkshake Recipe
Taste and Texture: Thick, smooth and creamy with full-on mango flavor in every sip.
Home-style goodness: This mango milkshake is healthy yet delicious. Unlike indulgent, dessert-style milkshakes, this one is made without ice cream.
Quick and Easy: Just chop mangoes, blend with milk and sugar, and it’s ready. Can’t get simpler than that!
Must-make Summer Drink: If you’re Indian, you know the summer = mango madness! This chilled mango shake is a must-have during the hot months.
Kid-friendly: A favorite with kids and grown-ups alike. Makes a great snack, breakfast, or after-school treat.
Ingredient Notes
Mangoes:
Fresh: Always use ripe, sweet mangoes for mango shake. Avoid slightly unripe or sour ones—they don’t pair well with milk.
In India, Alphonso (hapus) is ideal, followed by Kesar. You can even mix the two.
Here in the USA, Ataulfo mango (Mexican variety) is a great option.
Frozen: Works fine. You can also freeze your own chopped ripe mangoes for later use.
Canned pulp: Use only if you can’t find fresh or frozen mango. It’s a backup option.
Milk:
Dairy: Use full-fat whole milk for the best creamy texture. Low-fat or skim milk also works but will be less rich.
Non-dairy: For a vegan version, use almond milk, oat milk, coconut milk, or soy milk..
Sugar: Even if the mangoes are very sweet, a small amount of sugar balances the flavor perfectly.
How To Make Mango Milkshake? (Pics)
Peel and chop the mangoes. Add chopped mangoes, milk, and sugar in a blender.
Blend it until smooth and creamy. Pour into serving glass and serve immediately.
Expert Tips
Use chilled mangoes and milk for an instantly cold milkshake. I would recommend keeping whole mango in the refrigerator and peel, chop right before making shake otherwise chopped mango will start to oxidize (just like apples) and start to discolor.
Adjust sweetness depending on your mango variety.
Ice cream version: Add 1 scoop of vanilla or mango ice cream for a dessert-style milkshake. Reduce sugar if doing so.
Storage
Always consume mango milkshake fresh, right away after making it.
I do not recommend storing it in the fridge as it starts to change its color and fresh flavor is also compromised.
However, you can keep it in the fridge for 1-2 hours only but not more than that.
Combining Milk And Mangoes As Per Ayurveda
As per Ayurveda, one should never combine milk and fruits. So at home, we follow this rule and eat fruit-milk combinations (like fruit-based ice creams, shakes, fruit custard, etc) on special occasions only.
However, ripe, sweet mangoes are an exception (plus a few others such as avocado, and dry fruits like figs, dates, and raisins) that can be combined with milk. Mango + milk is considered a beneficial combo.
Benefits of combining milk and ripe mangoes – increases calcium, iron, and weight. So this mango shake is perfect for growing kids or those who need energy-rich snacks.
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
This mango milkshake recipe uses just three ingredients and comes together in just 5 minutes. This falls into the healthy milkshake category as it is made without ice cream.
Chill the fruit before making a milkshake to get a chilled milkshake. I would recommend keeping whole mango in the refrigerator and peel, chop right before making shake otherwise chopped mango will start to oxidize (just like apples) and start to discolor.
Adjust the amount of sugar depending on the sweetness of your fruit.
With Ice cream: Add a scoop of ice cream for 1 serving and reduce the sugar a little bit.
Always consume a mango milkshake fresh, right away after making it. I do not recommend storing it in the fridge as it starts to change its color and fresh flavor is also compromised.
To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.
yummy shake!