Mango Mastani recipe

Ingredients

• 1Alphonso mango
• 240 ml (1 cup)Milk
• 1/2 tbspSugar
• 1 scoopVanilla or mango ice cream
• 1 tbspChopped nuts
• 1 tbspTutti frutti
• A fewRaisins

Instructions

1. 1

   Prepare the mango

   Slice the sides from the mango and scoop the flesh into a blender. Add the sugar.

2. 2

   Blend with milk

   Pour in the milk and blend until smooth. Divide the drink between serving glasses.

3. 3

   Add the toppings

   Top each glass with a scoop of ice cream and garnish generously with chopped nuts, tutti frutti and a few raisins.

What is mango mastani?

Mango mastani is a rich mango drink associated with Pune in western India. It is served cold with ice cream and sweet or crunchy toppings, so it sits somewhere between a shake and a dessert.

This version keeps the blended base simple, using mango, milk and a little sugar, then adds vanilla or mango ice cream, nuts, tutti frutti and raisins.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 9g protein, 69g carbs, 10g fat.

Most of the carbohydrates and sugars come from the mango, milk, sugar, tutti frutti and raisins; the ice cream also adds fat, while milk, nuts and ice cream contribute protein. For a more balanced plate, serve one glass alongside a savoury snack with vegetables or another source of protein.

Choosing the mango

Ripe fruit: Alphonso mangoes are prized for their fragrant, sweet flesh, which gives the drink its flavour and colour. Choose one that yields slightly when pressed and smells fragrant near the stem.

Sweetness: Taste the mango before blending if you can. The small amount of sugar can be reduced or left out when the fruit is very ripe.

Getting a smooth base

Blend well: Blend the mango, sugar and milk until there are no noticeable pieces of fruit. Stop and scrape down the blender if mango clings to the sides.

Consistency: The recipe makes a thick, creamy drink. For a looser result, blend in a little extra milk, adding it gradually.

When to add the toppings

Serve promptly: Pour the blended drink into glasses before adding the ice cream. Add the toppings just before serving so the ice cream stays distinct and the nuts retain some crunch.

Even portions: Divide the drink between two glasses, then split the scoop and garnishes between them for a balanced finish.

Making the garnish work

Crunch and chew: Chopped nuts add crunch, while tutti frutti and raisins bring chewy, sweet notes. Use a mix of nuts you enjoy, chopped small enough to eat easily with a spoon.

Ice cream choice: Vanilla keeps the mango flavour in focus; mango ice cream makes the result more intensely fruity.

Serving ideas

Mango mastani is substantial enough to serve as a dessert or an afternoon treat. Pair it with a lighter savoury snack if you want something alongside.

Use chilled glasses for serving, especially on a warm day, and have spoons ready for the ice cream and toppings.

Recipe notes & tips

• Use a fully ripe mango for a fragrant, naturally sweet drink.
• Chill the milk and serving glasses before blending for a colder result.
• Blend the mango thoroughly before pouring so the drink has an even texture.
• Add extra milk a little at a time if the blended drink is too thick.
• Keep the ice cream and garnishes ready, then add them just before serving.

Variations

• Use mango ice cream: Choose it instead of vanilla for a more pronounced mango flavour.
• Change the nuts: Use chopped almonds, pistachios or cashews according to preference.
• Leave out the sugar: Omit it when the mango is very ripe and sweet.
• Make it dairy-free: Use a plant-based milk and dairy-free ice cream.
• Add a pinch of cardamom: Blend in a small pinch for a warm aromatic note.

Common mistakes to avoid

• Using underripe mango: The drink can taste tart and less fragrant; choose soft, ripe fruit.
• Adding too much sugar: Mango sweetness varies; taste the fruit and adjust before blending.
• Pouring in extra milk at once: The drink may become thin; add milk gradually until it reaches the texture you like.
• Topping too early: Ice cream melts and nuts soften; garnish just before serving.
• Leaving large pieces of fruit: They can make the drink uneven; blend until smooth.

How to store

The blended mango and milk base is best served straight away, but can be covered and refrigerated for up to 1 day. Stir or briefly re-blend before serving, then add fresh ice cream and toppings; do not store it with the toppings mixed in.

Frequently asked questions