Kesar-Pista Mango Shake

The addition of kesar (saffron) adds flavor, while pista (pistachios) adds a nice crunchy texture, making this mango shake even more special

Why is mango called the king of fruits in India/Pakistan?

One of the most beloved fruit in India and Pakistan. Mangoes are actually more than a fruit. They are celebrated. Mango season is the most awaited time of the year. There are many different varieties of mangoes, and every variety has a different name. Everyone has their favorite varieties according to their taste preferences. Some of the people living in villages own their own mango field. A box of mango is always a beloved gift at an Indian/Pakistani household.

Mangoes are one thing that many desis living abroad miss the most. As soon as mango season arrive and they are available at the Indian store here we have to get our share. Even though the ones available here aren’t my favorite variety, they are still delicious and more flavorful than the supermarket varieties.

Mangoes are eaten in various ways in India. To experience the pure pleasure of the favorite variety, they’re often eaten on their own, chilled after meals. For chilling, they are either put in the fridge or into a bucket full of ice water. They are also used to make desserts and drinks. Raw mangoes are used to make pickles and chutneys.

Is mango shake a popular drink in India/Pakistani?

Mango shake is often sold at fruit stalls or by street food vendors. They use a cheaper variety called safaida to save on their costs. It is not a very popular variety as it’s not very sweet and flavorful. So they add sugar to make the shake sweeter. We were never allowed to have it from vendors in fear of getting sick.

Growing up my mother used to make mango shake at home, especially when the mango season begun and there was only the safaida variety available. It used to be a simple shake with mangoes, some sugar, milk and ice cubes.

I make the simple version too, but for special occasions I like to infuse my milk shake with some added flavors and textures. For flavor I add ground green cardamom and saffron. For texture, I add some chopped pistachio.

Main ingredients for the Kesar-Pista Mango Shake

It is recommended to use Indian/Pakistani (sindhri) mangoes (pictured below, available at most Indian/Pakistani stores in Germany). But if that is not easily available to you, you could also use any other variety from the supermarket as well. Make sure that the mango is ripe (it should be a little soft to the touch). The mango pulp (pictured below) that I prefer to use contains 77% mango pulp and other ingredients which are cleaner and healthier than most other brands.(Not paid advertisement/ Unbezahlte Werbung).

Always add the strands of saffron into a tablespoon of warm milk and let it sit for a few minutes before using it for your recipe. This way the aroma and color of saffron is properly released. To make cardamom powder, split open the green cardamom and take the seeds out. Grind them into a fine powder and then use it for the recipe.

Kesar-Pista Mango Shake

This mango shake has some added flavors and textures, making it even more special
Prep Time 5 mins
Course Drinks
Cuisine Indian
Servings 2 glasses

Equipment

  • Blender

Ingredients
  

  • 1 cup diced mango (preferably Indian/Pakistani variety)
  • a pinch of saffron (infused into 1 tsp warm milk)
  • 2 Tbsp Mango pulp (pictured above)
  • tsp cardamom powder (see instructions above on how to make it)
  • 1 cup chilled full fat milk
  • 5-6 ice cubes
  • 2 tsp chopped pistachio

Instructions
 

  • Add the mangoes, saffron, mango pulp and cardamom into the blender and blend until a smooth paste is formed.
  • Add the milk and the ice cubes and blend again until everything is well combined.
  • Pour into two glasses and top with chopped pistachio. Serve chilled.

Notes

You can also dice and freeze mangoes when they are in season and use the frozen mangoes for this recipe. If using frozen mangoes, skip the ice cubes.
Keyword Indian mango recipe, mango drink, Mango recipe, mango smoothie

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