This Mango Shake recipe is packed with tropical flavor. Sweet, cold, and packed with fresh mango flavor, this mango milk shake is the kind of treat that works just as well as an afternoon pick-me-up as it does for dessert.
This is the kind of recipe I love making when mangoes are perfectly ripe and sitting on the counter, begging to be used. A good mango shake recipe feels a little indulgent, but it’s also incredibly simple, which makes it perfect for those days when you want something sweet without much effort. It has that creamy milkshake texture, but the fresh fruit gives it a lighter, brighter flavor that feels especially good in warm weather.
What I really like about this mango milk shake is that it can pull double duty. Sometimes I make it as a cool afternoon snack, and other times it feels dessert-worthy enough to serve after dinner. And I'm not at all ashamed to serve it for breakfast. The combination of mango, yogurt, milk, and a little sweetness makes it rich and satisfying, while the ice keeps it thick, frosty, and refreshing.
Ingredients
- Mangoes – Use ripe, sweet mangoes for the best flavor. They should give slightly when pressed and smell fragrant near the stem. Frozen mango can work in a pinch.
- Milk – Adds creaminess and helps blend everything smooth. Use 2%, whole milk, skim, or a dairy-free milk like coconut, almond or cashew.
- Sweetened Condensed Milk – Adds richness and sweetness while making the shake extra creamy. Coconut condensed milk can be used for a dairy-free version.
- Granulated Sugar – Helps boost sweetness, especially if your mangoes are a little tart. Adjust to taste depending on how ripe your fruit is.
- Greek Yogurt – Adds creaminess and a slight tang while making the shake feel a little more substantial. Plain regular yogurt can also work.
- Crushed Ice Cubes – Makes the shake thick, cold, and frosty.
See recipe card for quantities.
Instructions
- Step 1: Remove peel and pit from mangoes, and slice or chop fruit. Place in the blender. Check out these tips for How to Cut a Mango.
- Step 2: Add milk, sweetened condensed milk, sugar and Greek yogurt to blender. Blend for around 10 seconds.
- Step 3: Add crushed ice cubes, and blend until cold and thickened.
- Step 4: Pour into favorite glasses, and serve cold. Garnish with whipped cream if desired.
Hint: Ripe mangoes will give this shake the best flavor. They should give slightly when pressed and smell fragrant near the stem. You can substitute frozen mangoes if desired.
Variations
- Make It Dairy-Free – Use coconut, almond, cashew, or another plant-based milk and swap the condensed milk for coconut condensed milk.
- Skip the Extra Sugar – If your mangoes are very sweet, you may find you don’t need as much added sugar.
- Make It Extra Thick – Add a little extra yogurt or reduce the milk slightly for a thicker, spoonable shake.
- Add Flavor – A pinch of cardamom, cinnamon, or even a splash of vanilla can give the shake a fun twist.
- Use Frozen Mango – Frozen mango chunks can make the shake even colder and thicker. You may need less ice.
- Make it Spicy – Add a sprinkle of Tajin or a drizzle of Chamoy to add a hint of spice and boost the flavor.
Equipment
You really only need a blender for this recipe, since it does all the work of turning the mango and other ingredients into a smooth, creamy shake. A sharp knife and cutting board are helpful for prepping fresh mangoes, and you’ll want a few glasses ready for serving once it’s blended. Those little paper umbrellas make it feel like a tropical treat.
Storage
This mango shake recipe is best enjoyed right after blending while it’s cold and frosty. If you do have leftovers, store them in a covered container in the refrigerator for up to 24 hours. Give it a quick stir or blend again before serving, since some separation is normal.
Top Tips
- Use ripe mangoes for the sweetest, best flavor.
- Chill your mangoes before blending for an extra cold shake.
- Taste before adding all the sugar since mango sweetness can vary.
- Blend the ice last so the shake stays thick and frosty.
- Use whole milk for a richer shake or lighter milk for a less creamy version.
- Serve immediately for the best texture.
FAQ
Yes, frozen mango works great and can make the shake even thicker and colder.
It leans more toward a mango milk shake because of its creamy, dessert-like texture and sweetness.
Yes, use a plant-based milk and coconut condensed milk for a dairy-free version.
You can, but it’s best served fresh since the texture is thickest right after blending. As the ice melts the shake will become more watery.
If you like this Mango Shake recipe, please leave a 5-star rating.
RECIPE
Mango Shake
Ingredients
- 2 large mangoes peeled, pitted and chopped
- 2 cups milk (I use 2% but use whatever you like) or Cashew or Almond Milk
- ⅓ cup sweetened condensed milk
- ⅓ cup granulated Sugar
- ½ cup Greek yogurt
- 2 cups crushed ice cubes
Instructions
- Remove peel and pit from mangoes, and slice or chop fruit. Place in the blender.
- Add milk, sweetened condensed milk, sugar and Greek yogurt to blender.
- Blend for around 10 seconds.
- Add crushed ice cubes, and blend until cold and thickened.
- Pour into favorite glasses, and serve cold. Garnish with whipped cream if desired.
Notes
Nutrition
More Mango Recipes:
If you like mangos, try these other recipes:
- Mango Banana Smoothie
- Fish Tacos with Mango Salsa
- Mango Chia Pudding
- Mango Habanero Sauce from Ask Chef Dennis
- 3-Ingredient Mango Jam from Manila Spoon
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