Mango Strawberry Milkshake

For the last day of Mango Mania, I have an easy milk shake. The key to this recipe is good mangoes or a good quality store bought mango pulp. I made mango milk shake on Friday for breakfast and was very lazy to take pictures that early in the morning. Well, 8 am is early enough for me to start a photo session! Since it is such an easy recipe, I just drank my share of the shake that I kept on the table for almost 30 minutes, telling myself to get into action and click some pictures. Since that wasn’t going to happen that soon and since I was already hungry, I gave up. I was going to make it again.

Mango Strawberry Milkshake

On Saturday when I made mango fool, I realized did not have any more cans of mango pulp in the pantry. That evening when I went for a short walk, I reluctantly picked up 3 mangoes as I was not so sure about the taste of the mangoes. This morning, after I made the milk shake, I wished I had at least made a short trip to Lexington Avenue on 28th street to pick up at least one can of mango pulp, if not a trip to Jackson Heights. The mangoes were tasteless and the shake turned out ok. Since the mangoes were tasteless, I added some strawberries. I had some sliced pineapple too but since I used it for yesterday’s recipe and was lazy to cut and de-seed pomegranate this morning, strawberries it was! Lexington Ave and 28th street has couple of small Indian stores and is the go to place when I am not in a mood to go to Jackson Heights, Queens for Indian groceries.

Preparation Time: 10 minutes
Serves: 2


  • 2 small Mangoes or 1 – 1 ½ cups peeled and chopped Mangoes (If using mango pulp, check notes below)
  • 3 – 4 small – medium Strawberries or ½ cup chopped Strawberries
  • 2 cups Milk (I used fat free)
  • 6 oz. or 4 – 5 tbsp. Vanilla Ice-cream (the measure is approximate and mango flavor would be even better.)
  • 1 – 1 ½ tbsp. Sugar (adjust to taste depending on how sweet the fruits are. If using store bought pulp, you might not need additional sugar)


  • Chop the fruit and add all the ingredients to a blender and pulse or puree it until fruits are ground to paste. Alternately, first grind the fruit and sugar with little bit of milk to a fine paste. Then add rest of the ingredients and pulse it until everything is mixed well.
  • Transfer to serving glasses and serve immediately or refrigerate until ready to use.


  • If using mango pulp, use 1 – 1 ½ cups mango pulp. Mango pulp can be adjust to taste and desired flavor. Also if the pulp is sweetened, sugar might not be need. I used just 1 tsp. sugar when I made it with mango pulp. I used Swad brand Kesar sweetened mango pulp.
  • For an Indian touch, add a pinch or two of cardamom powder. Ice-cream can be skipped if cardamom is used. If ice-cream is not used, may want to reduce the milk or added more fruit depending on show thick you want the shake to be.

Recipes I posted this month in 2008, in 2009, in 2010, in 2011, in 2012 and in 2013.

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