Prep time: 15 minutes | Servings: 2 Large Glasses

Ingredients

  • For the Shake:

    • 2 cups fresh mango pulp (Alphonso or Kesar are best for that vibrant color)

    • 1 cup chilled whole milk

    • 2 scoops vanilla or mango ice cream (to blend in)

    • 2 tbsp honey or sugar (adjust based on the mango’s sweetness)

  • For the Topping:

    • 2 large scoops of vanilla or mango ice cream

    • 2 tbsp chopped mango chunks

    • 1 tbsp sliced almonds and pistachios

    • 1 tsp glazed cherries or tutti-frutti

    • A drizzle of mango syrup (optional)

Preparation Steps

1. Prepare the Mango Base

Start by peeling and chopping fresh, ripe mangoes. If you want a smooth texture, ensure the mangoes are fiber-free. Place the mango pulp, chilled milk, sugar, and two scoops of ice cream into a blender.

2. Blend Until Thick

Pulse the ingredients until the mixture is thick and velvety. Unlike a standard milkshake, a Mastani should be heavy enough that it almost requires a spoon. If it is too thin, add more ice cream or mango pulp; if too thick, add a splash of milk.

3. Assemble the Layers

Take two tall serving glasses. If you like, drizzle a little mango syrup or condensed milk down the inside walls of the glass for a marbled effect. Pour the blended mango shake into the glasses, filling them about ¾ of the way full.

4. The “Mastani” Topping

This is where the magic happens. Gently place a large, firm scoop of ice cream on top of the shake. It should sit comfortably on the thick liquid without sinking immediately.

5. Garnish and Serve

Scatter the chopped mango chunks around the ice cream. Sprinkle a generous amount of sliced almonds, pistachios, and cashews for crunch. Finally, crown the dessert with a bright red cherry in the center.