This is a tropical-style mango shake recipe with the flavour of coconut. This will be your favourite milkshake recipe if you are a mango lover.
In India, from the era of the ’90s, mango shake is a widely popular summer milkshake. It is made for breakfast in almost every household during the mango season.
There is something so comforting about the thick, creamy, luscious, sweet mango milkshake. Even today, as an adult, it is one of my favourite milkshake flavours.
And the best part is you need only – 4 ingredients (mango pulp, milk, sugar, ice cubes) to make a perfect mango shake at home.
I am sharing with you a tropical-style mango milkshake with the flavour of coconut. Trust me, the combination of sweet mango and coconut is a match made in heaven.
Ingredients Required
Mango Pulp: Try to use ripe and sweet mango pulp. I love the flavour and aroma of Alphonso or Kesar Mango in a milkshake. You can use the canned or frozen pulp as well.
Milk: In India, regular dairy milk is used to make mango shakes. In this tropical-style mango shake recipe, I have used coconut milk. You can also use almond, soy, oats, or cashew milk.
Sugar : Coconut Sugar or granulated white sugar is a great addition to the mango milkshake. Make sure to adjust the sugar quantity as per the mango sweetness.
Secret Ingredient: Frozen Mango Pulp is my secret ingredient in this milkshake recipe. It is so much better than using plain ice cubes. Freeze mango puree in an ice tray or a ziplock bag. Add it directly to the blender while making a milkshake.
How To Make
Making mango shake is a stupidly easy two-step process.
Step 1: Collect all the required ingredients and a blender in one place. If you like a chilled milkshake, cold or straight-out-of-the-fridge ingredients are fine. Else, leave them at room temperature for a few minutes.
Step 2: Throw all the ingredients into the blender. Pulse and a delicious mango milkshake is ready. Adjust the consistency by adding more milk or ice cubes if the milkshake seems too thick.
More Mango Recipes
- Mango Lassi
- Mango Mojito
- Mango Iced Tea
- Spicy Mango Dip
- Mango Shrikhand
- Mango Chia Pudding
- Mango Oats Smoothie
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup sweet mango pulp
- ▢ 2 ¼ Cup coconut milk
- ▢ 2 tablespoon coconut sugar or white sugar
- ▢ ¼ Cup frozen mango pulp (3 – 4 ice cubes)
Ingredients For Garnish:
- ▢ ½ Cup vegan cream or ice cream
- ▢ ½ teaspoon desiccated coconut
- ▢ ½ teaspoon almond flakes
- ▢ 1 teaspoon mango puree
Instructions
- Combine all the ingredients in a smoothie blender.
- Blend to a milkshake to a smooth consistency.
- Garnish with vegan cream, dessicated coconut, almond flakes, and mango puree.
- Serve Tropical Mango Shake immediately.
Recipe Notes:
- You can make this mango shake with any type of vegan or dairy milk.
- Adding frozen mango pulp makes mango shake tastier and gives it a slush-like consistency. You can use plain ice cubes as well.
- Garnishing milkshake is totally optional. It does not change the taste of the milkshake.
- Store the leftover milkshake in a mason jar with the lid in the refrigerator for 1 – 2 days. Stir before drinking.
Nutrition
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Tropical Mango Shake Recipe
Equipment
- Blender
Ingredients
- 1 Cup sweet mango pulp
- 2 ¼ Cup coconut milk
- 2 tablespoon coconut sugar or white sugar
- ¼ Cup frozen mango pulp (3 - 4 ice cubes)
Ingredients For Garnish:
- ½ Cup vegan cream or ice cream
- ½ teaspoon desiccated coconut
- ½ teaspoon almond flakes
- 1 teaspoon mango puree
Instructions
- Combine all the ingredients in a smoothie blender.
- Blend to a milkshake to a smooth consistency.
- Garnish with vegan cream, dessicated coconut, almond flakes, and mango puree.
- Serve Tropical Mango Shake immediately.
Notes
- You can make this mango shake with any type of vegan or dairy milk.
- Adding frozen mango pulp makes mango shake tastier and gives it a slush-like consistency. You can use plain ice cubes as well.
- Garnishing milkshake is totally optional. It does not change the taste of the milkshake.
- Store the leftover milkshake in a mason jar with the lid in the refrigerator for 1 - 2 days. Stir before drinking.
Nutrition
Chilli Idli Fry is a delicious Indian Chinese fusion snack. The idlis are fried and stir-fried in a delicious sauce. Idli Manchurian is one of the best ways to use leftover idli. Be sure to watch the video!
What is Idli Manchurian?
Chilli Idli, or idli manchurian is an Indian Chinese fusion snack. It is made with idlis coated in cornstarch, fried till crisp, and tossed in sauces and vegetables.
The dish got its name from the famous Indian Chinese fusion main course Manchurian – which has a similar cooking process. A Manchurian can be made with – cauliflower , vegetarian meatballs , mushroom , soya chunks , or paneer .
In this idli manchurian recipe, we have used steamed idli as the main ingredient.
Feel free to add desired vegetables of your choice to the Manchurian, such as – capsicum, red bell pepper, baby corn, beans, or mushroom.
What kind of idli is BEST for making chilli idli?
Any idli variety is suitable for making manchurian. There is no hard and fast rule. You can use plain rice idli, masala idli, or Kanchipuram idli for making chilli idli fry. On many occasions, I have used the instant rava idli for this Manchurian recipe, and the result was gratifying.
That said, in true clean-out-the-fridge fashion, I want to point out that this chilli idli recipe is an extremely good leftover recycle exercise.
Watch Chilli Idli Video
Serving Suggestion
These idli fry bites make an excellent starter for an Indo-Chinese party , potluck , or kid’s birthday party. You can enjoy them as a teatime snack also.
I should confess that this chilli idli fry recipe is a regular teatime snack in our family because I always end up with an extra batch of idli from breakfast or lunch. And what could be a better way to use them than making Indian Chinese style idli Manchurian.
You can pack them for the school lunchbox also.
More Indian Chinese Snack Recipes
- Crispy Corn
- Chilli Paneer
- Chilli Chicken
- Veg Spring Roll
- Gobi Manchurian
- Masala Macaroni
- Chinese Bhel Puri
- Honey Chilli Potato
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you
Ingredients
- ▢ 5 – 6 rava (sooji) idli see recipe here
Ingredients To Fry Idli:
- ▢ ¼ Cup corn flour (corn starch)
- ▢ Salt to taste
- ▢ ½ teaspoon black pepper
- ▢ 1 Cup cooking oil
Ingredients For Sauce:
- ▢ ½ Cup bell pepper, diced
- ▢ ½ Cup onion, diced
- ▢ 1 tablespoon ginger and garlic, fine chopped
- ▢ 2 green chillies sliced
- ▢ Salt to taste
- ▢ 1 teaspoon soy sauce
- ▢ 1 tablespoon tomato ketchup
- ▢ 1 teaspoon white vinegar
- ▢ 1 tablespoon spring onion greens chopped
- ▢ ¼ Cup water
Instructions
- Cut each idli into bite size small pieces. Set aside
- In a bowl combine sliced idli, cornstarch, salt and pepper. Mix nicely to coat idli with flour.
- Heat oil to shall fry the idli in a frying pan. Shallow fry the idli pieces in small batches till they turn brown and crisp from all sides.
- Transfer to a plate lined with paper towel and set aside.
- Heat a tablespoon of oil in a pan. Add chopped ginger, garlic and green chilli. Fry for 1 – 2 minutes.
- Now add the diced onion and fry till the onion turn translucent or soft. Add the bell pepper and cook for a minute.
- Pour the sauce along with ¼ cup water and stir to combine. Taste and adjust the seasoning accordingly.
- Next, add the fried idli into the sauce mixture and combine nicely. Turn off the heat. Garnish with spring onion greens.
- Serve Chilli Idli warm with your favorite chutney or sauce.
Recipe Notes:
- I have used rava (sooji) idli for the recipe. The regular rice idli can also be used in this recipe.
- After adding fried idli in the sauce mix do not cook them for too long. Else, they will turn soggy. Just mix nicely, garnish and serve.
- Always taste and then add salt to the sauce mixture because it is added earlier also while coating idlis with cornstarch.
Nutrition
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