Frosty Mango Milk Shake
India is a paradise for mango lovers. During the growing season, dozens of varieties reach the marketplace –some fruits as large as footballs. One of the most loved and outstanding varieties, Alphonso, is nearly fiber-free, rose-pineapple-perfumed and a brilliant orange-red in color. It is an excellent choice for any fruit dessert or beverage that stands on its own. Though this shake is traditionally made with rich milk, it is equally delicious with yogurt or buttermilk. If fresh mangoes are not available or are of poor quality, you can purchase good Alphonso mango pulp at Indian groceries. Because it is usually sweetened, omit or cut down on the sweetener.
Preparation and chilling time: 30 minutes
• Diced fresh mango (about 1 pound/455 g) Or ¾ cup (180 ml) mango pulp -1 cup (240 ml)
• Chilled orange juice – ½ cup (120 ml)
• Clear honey or vanilla sugar – 3-4 tablespoons (45-60 ml)
• Rich milk, chilled in the freezer for 15 minutes – 2 cups (480 ml)
• Few garden rose petals for garnishing (optional)
1. Combine the mango, orange juice and sweetener in a food processor fitted with the metal blade and process for 1 ½ minutes. Pour it into a bowl and set in the freezer for 15 minutes.
2. Pour the milk into the food processor and process until it has expanded in volume and become frothy. Add the mango puree and process for about a minute, then pour into chilled glasses. Garnish with rose petals, if desired, and serve immediately. (Made with milk, this drink is light and airy, but it will thin down within a few minutes. Assemble just before serving).
By Yamuna Devi Dasi