This vegan mango milkshake is perfect for mango season.
Mmmm mangoes. Beautiful, fragrant and oh so tasty. They’re practically nature’s candy. If you know anyone from Southeast Asia (aka a “Desi”) you know that we are seriously obsessed with mangoes. You want to make a Desi happy? Buy him/her a crate (pethi) of mangoes. Best. Gift. Ever. You will make a friend for life. I actually know a girl whose husband initiated his proposal for her hand in marriage by sending her family two crates of mangoes. What a “sweet” proposal!
I admit, I wasn’t always a mango fan. I had an overwhelmingly strong sense of taste and smell as a child (I could have joined the X-Men, I was practically a mutant). Consequently, I avoided a lot of foods. My mom tells stories about sneaking mango milkshakes into my baby bottle as a toddler. As soon as she would take the cap off, I would wrinkle my nose and refuse it. Yup, crazy, I know. I should pretty much hand over my Pakistani nationality card because Pakistani babies pretty much grow up on mangoes. It’s not uncommon for Desi parents to give their toddlers a mango pit to suck on. I have memories of my niece holding a mango pit in her tiny hands, mango juice dribbling down her chin and the happiest smile on her sticky face.
As I grew up, my
powers senses normalized, and I started to enjoy and even seek out new flavors. When I moved to Pakistan, I learned that there are many different types of mangoes, each with their own unique flavor and fragrance. Unfortunately, there are many types that we Pakistanis don’t even get to see (much less taste) because they are immediately exported. There are three types that I have gotten a chance to sample: the Sindhri, the Chaunsa, and the Anwar Ratol. I could wax poetic about each one, but perhaps I’ll save that for another post! 😉
This vegan mango milkshake is made from a Sindhri mango, which is by far my absolute favorite. For me, it’s the PERFECT amount of sweet: it’s sweet but not TOO sweet and absolutely addictive. If you can get one that’s perfectly ripe and sweet, forget it, you’re never going to want anything else! The season for Sindhri is blink-and-you’ll-miss-it short. Their month is almost over, but if you’re lucky, you might still be able to get them in the markets here in Pakistan. Apologies, I have no idea how long they are available outside of the country, but do let me know how you like it if you get a chance to try one.
(And if you’re wondering, while the shakes in the pictures are made from Sindhri mangoes, the actual mangoes in the pictures are Chaunsa mangoes. My Sindhris weren’t camera-ready!)
Incorporating the Vegan Mango Milkshake in your Diet Plan
Containing only 222 calories, this is perfect for a healthy snack in between meals or even your evening dessert.
If you’re fasting (for Shawwal, or making up fasts, or fasting the Sunnah days, etc.) you can use this with my Ramadan Weight Loss Diet Plan and use this as your iftar meal.
If you want to turn it into a meal replacement, double the recipe. It can be a light and fulfilling breakfast for those who aren’t big eaters in the morning.
And now, on to the recipe!
Vegan Mango Milkshake Preparation
A quick disclaimer before I begin, I am not vegan. At all. I love dairy and meat waaaaay too much. However, there are members of my family and extended family that have issues with dairy and/or need to avoid meat proteins for health reasons. As a result, I’ve experimented a lot with vegan recipes and developed a few of my own. I can’t wait to share more with you guys, and I hope it encourages some of you (especially my fellow Pakistanis) to broaden your culinary horizons with some of these new flavors.
To start, peel the mango and cut it into cubes. You will only need 1 cup of mango cubes to make a single serving of this vegan mango milkshake. If you can’t wait to drink this (and I totally understand how you feel) then proceed on to put them in your blender. However, if you’re willing to wait a bit for a REAL summer treat, I recommend laying your mango cubes out onto a tray covered in parchment paper and putting it in your freezer for at least an hour or so to get it REALLY cold. When the cubes are set, put one cup in your blender, and store any excess in a container in your freezer.
Next, add 1 cup of coconut milk beverage to your blender. Please note, I’m NOT talking about the thick coconut milk that you often find in cans. Coconut milk beverage is thinner, similar to almond milk. If you’re in Pakistan, the brand that I have been able to easily find at my local Shaheen Chemist is “Malee Coconut Milk Drink with Coconut Water.” I have found other brands at Kohsar Market, but I really love the taste of Malee. (This post is NOT sponsored by Malee, it’s just my preferred brand.)
Now, you know I don’t like to add additional sugars with my fruits. As I mentioned in my Ramadan Weight Loss Diet Plan article, I think fruit is naturally sweet and doesn’t need anything else. However, my husband, who has a sweet tooth (he’s the type of guy that LOVES sugar in his fruit chaat) likes for me to add sugar when I make him this vegan mango milkshake. So if you’re like him, you can add your sweetener of choice to your blender. (I’d still say to start with less than you think you need, because mangos are pretty much candy already.)
Now blend until smooth and that’s it! Your vegan mango milkshake is deliciously ready.
What’s your favorite thing to make for mango season?
This vegan mango milkshake is also paleo, gluten free, and so good you’re going to want to lick the blender. What are you waiting for? Make this now.
- 1 cup mango cubes (fresh or frozen)
- 1 cup coconut milk beverage
Add mango cubes and coconut milk beverage to blender.
Blend until smooth.
Freeze mango cubes for 1-2 hours before using for a chilled version.
You can add your sweetener of choice to taste if the milkshake isn't sweet enough for you.