Thick, creamy and full of mango, this Mango Mastani is a hybrid between a thick mango milkshake and an ice cream sundae. Instead of a standard runny shake, it has a heavy, velvety texture that is meant to be enjoyed with both a straw and a spoon.
A popular drink from Pune in India, it is made by layering the milkshake with mango chunks and a scoop of vanilla ice cream, then finishing with chopped pistachios. It takes just a few minutes to make and is perfect for hot summer days, or whenever you have ripe mangoes to use up.
Mango Mastani
A thick mango milkshake layered with mango chunks and vanilla ice cream, topped with chopped pistachios.
For the Mango Milkshake
- ½ cup mango chunks or mango pulp
- 2 scoops vanilla ice cream
- 120 ml (½ cup) milk
To Serve
- Mango chunks
- 2 scoops vanilla ice cream, one for each glass
- Pistachios, chopped
- Cream (optional)
Method
- Blend the Milkshake: Add the mango chunks or pulp, 2 scoops of vanilla ice cream and the milk to a blender. Blend into a thick milkshake and set aside.
- Layer the Glasses: Take two tall glasses and add a layer of mango chunks to the bottom of each. Pour in the milkshake until each glass is half full.
- Add the Ice Cream: Add a scoop of vanilla ice cream to each glass.
- Top and Serve: Top up with more mango chunks and the chopped pistachios. Add cream on top if you like, and serve straight away.
Tips and Variations
- Use ripe, sweet mangoes for the best flavour, or canned mango pulp when they are out of season.
- Use cold milk so the milkshake stays thick.
- Add cream on top for an extra indulgent finish.
Storage
Mango Mastani is best enjoyed straight away, while the milkshake is thick and the ice cream is still cold.
Allergy information: Contains milk and nuts (pistachios).
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