Since the mango season started blogosphere is flooded with mango recipes and one of the most posted recipes is the Mango Mastani. Mango Mastani’s origin can be traced back to Pune. It is a mango milkshake usually served with icecream and nuts. But I have made a little different version. As I told you earlier, I am trying to give only healthy foods to Sruti and though she was asking me for a glass of mango mastani for a long time, I was just postponing it. Many recipes I read used icecream in both the milk shake and the topping. I wanted to skip the icecream part but didn’t have a clear idea of what to do instead.
When I made the cold mocha two days back, I had whipped some non dairy cream for that. And I had some left over after making it. So thought of using it up for this recipe and skip the ice cream. I pureed the mangoes separately and had it in the fridge. I also had a cup of milk chilling in the milk. And the cream was whipped and ready. So assembling took very little time. And Sruti loved every bit of it. The recipe I am giving makes two portions. So I have saved one for Sruti to give it tomorrow. She doesn’t know it and I am sure she will be very happy when I give it to her tomorrow.
Mango – 1 small
Cold Milk – 1 cup
Whipped Cream – 1/3 cup
Sugar – 3- tbs
Pistachios and Saffron for Garnish
Puree mango and let it chill in the fridge.
Whip up the cream to soft peaks and let it chill in the fridge.
Chill the milk also
At the time of assembling, take the mango puree, milk, sugar and half of the whipped cream and pulse until combined.
Pour it into two serving glasses.
Top it with the remaining cream and garnish with sliced pistachios and saffron strands.
Serve it immediately.
Mango Mastani Recipe
- Mango - 1 small
- Cold Milk - 1 cup
- Whipped Cream - 1/3 cup
- Sugar - 3- tbs
- Pistachios and Saffron for Garnish
- Puree mango and let it chill in the fridge.
- Whip up the cream to soft peaks and let it chill in the fridge.
- Chill the milk also
- At the time of assembling, take the mango puree, milk, sugar and half of the whipped cream and pulse until combined.
- Pour it into two serving glasses.
- Top it with the remaining cream and garnish with sliced pistachios and saffron strands.
- Serve it immediately.