One of the distinct flavours of my childhood summers are that of a simple glass of mango milkshake.
A cold glass was to be expected when visiting the homes of my Indian family and friends. Always perfectly fruity and sweet, mango milkshakes continue to make my day when I have them. They are the colour of the sun, and perfect for fighting off the heat.
This recipe is made a bit more special with the additions of kesar (saffron) and elaichi (cardamom). They add the most beautifully aromatic and spiced notes, which make it seem as though you are sipping on a dessert. I’ve also added some soaked and peeled almonds, which become finely crushed when put through the blender; they add a little texture that is really quite nice. Almonds are often used like this in many summertime drinks in India because of their cooling properties. I’ve previously shared a recipe for Badam Milk, reminiscent of my Mom’s many cardamom-scented desserts; it requires a bit more labour of love than this milkshake, but it honours the flavour of almonds like no other. But, for a simpler and fruity drink, please try this recipe and let me know how you like it!
Kesar Mango Milkshake
- Handful of almonds (20-25), soaked then peeled
- 2 sweet & ripe mangoes
- 3 cups of milk
- A pinch or two of saffron strands, plus some more for garnish
- Seeds from 5-6 green cardamom pods, finely crushed
- Sugar, to taste
- Ice cubes
- A few chopped pistachios for garnish (optional)
- To quickly soak the almonds, place them in a heat resistant bowl & add boiling water. Let sit for 10-15 minutes so they soften a bit. Drain the water and remove the peels.
- In a blender, add all the ingredients apart from ice and pistachios, and mix well. Taste for sugar, adjust if needed.
- Add ice and mix until properly crushed.
- Serve garnished with chopped pistachios and a few strands of saffron. Enjoy in the sunshine!
Notes:
- You can alternatively soak the almonds overnight with room temperature water prior to making the milkshake.
- Feel free to use less almonds if you prefer less texture in your drink.
- The quantity of both the saffron and cardamom you use will depend on the strength and quality of what you have on hand; adjust accordingly for the best flavour!