This creamy and refreshing Mango Milkshake with Coconut Ice Cream is infused with the exotic flavors of the tropics. It’s the perfect sunny day treat or a sweet pick-me-up, this recipe blends the richness of coconut ice cream with the sweetness of mangoes for a truly delightful drink.
Mango milkshake is a classic favorite, but adding coconut ice cream into the mix takes this amazing beverage to a whole new level of deliciousness. As the scorching heat of summer approaches, there’s nothing quite as refreshing as a cool and creamy mango shake with a tropical twist.
I have been doing a lot of spring cleaning in my home (my pantry included) and making sure nothing usable goes to waste. In that process, I stumbled upon half a bag of leftover frozen mangoes and instead of letting them go to waste as I declutter, I decided to turn them into a delicious treat. That’s exactly how this mango milkshake with coconut ice cream recipe came to be! But I made a twist to the classic recipe. Many milkshake recipes have the simple process of dumping all the ingredients in a blender to create the drink. I have been obsessed with watching Korean cafe vlogs and I love how they make the most simple drinks with a little extra step for a better taste than what’s expected. That’s why we’re making a puree first!
Interested in other refreshing mango drinks? Try this mango smoothie with pears or this mango mule mocktail recipe.
Why You’ll Love This Mango Milkshake Recipe
- It’s creamy and indulgent. The combination of coconut ice cream and sweet mango puree creates a luxuriously creamy texture.
- With just a few simple ingredients and minimal prep time, you can whip up this delicious milkshake in no time.
- You can adjust the sweetness and thickness of the milkshake to suit your taste preferences.
- It’s a great beverage option if you’re hosting a summer barbecue or simply craving a sweet treat, this mango milkshake is always a crowd-pleaser and great for kids too!
Ingredients Needed
Fresh or Frozen Mango Chunks: this is a major star of this recipe. We will be needing this to make a chunky mango pulp/ puree.
Granulated Sugar: needed to sweeten the mango puree. Adjust the amount of sugar according to your preference and the sweetness of the mangoes.
Coconut Milk: it gives a rich, creamy texture and adds a subtle coconut flavor to the milkshake. For best results, use full-fat coconut milk for a luscious consistency. Sweetened or unsweetened for preference.
Coconut Ice Cream: it adds an extra layer of coconut flavor and creaminess to the milkshake, making it irresistibly indulgent. Look for high-quality coconut ice cream for the best flavor.
Vanilla Extract: this adds more flavor but is optional.
Whipped Cream: this is an optional garnish that adds a light and airy touch to the milkshake. It’s perfect for those who enjoy an extra dollop of creaminess on top.
Substitutions
Sweetener alternatives: feel free to substitute the sugar with brown sugar, coconut sugar, honey, maple syrup, or agave nectar for a natural sweetener option.
Dairy-free options: to make this recipe dairy-free, use non-dairy coconut ice cream and whipped coconut cream as a garnish.
Step-by-Step Instructions
- In a blender or food processor, add fresh or frozen chopped mangoes and blitz on pulse ensuring it doesn’t get too smooth with some chunks left in.
- Transfer that blended mango pure to a saucepan, add water and sugar. Turn the heat to medium-high and let the mango puree cook for 5 minutes to get a sticky thick consistency. Take it off the heat and let it cool to room temperature.
- Once cooled, add coconut ice cream to the blender and follow with coconut milk and vanilla extract. Blend the mixture for 1 minute at high speed. Using a high-speed setting replicates a whipping effect that makes the mixture thick and frothy.
- Taste the milkshake and adjust the sweetness or thickness if necessary by adding more sugar or coconut milk.
- To serve as pictured, spoon 4 tablespoons of the mango puree into glasses. Use the back of the spoon to smear some of the purees all around the interior of the serving glasses. Pour the milkshake into glasses and top with a dollop of whipped cream if desired.
- Garnish with a slice of fresh mango or a sprinkle of toasted coconut flakes for an extra touch.
- Serve immediately with a wider straw to catch the delicious bits of mango chunks as you drink! Stir with straw to combine as you go.
Extra Recipe Tips
- For an extra creamy texture, chill the coconut milk and coconut ice cream before using.
- Use unsweetened milk if you prefer a less sweet taste.
- Experiment with different varieties of mangoes for amazing flavors.
- To make a thick shake, adjust the ratio of the ice cream to the coconut milk. Use more scoops of ice cream and less coconut milk for a thicker consistency or more milk and less ice cream to make a less thick one.
- Taste as you go and adjust the sweetness levels to suit your preferences. Remember, mango puree is already sweetened, so feel free to add more or less sugar to the beverage accordingly.
Serving options
- Serve your mango milkshake with coconut ice cream in tall glasses, garnished with a slice of fresh mango or a sprinkle of toasted coconut flakes for an extra touch of tropical elegance.
- Serve it as a refreshing beverage on its own or as a dessert drink at summer gatherings or barbecues.
- Pair it with savory dishes such as grilled shrimp or chicken for a tropical-themed meal.
Variations and Customization
- Add a splash of pineapple juice for a more tropical flavor.
- Experiment with different ice cream flavors such as mango or vanilla ice cream for a unique twist on the recipe.
- Make it a vegan mango shake by using non-dairy ice cream and switching to other vegan milk like almond milk, cashew milk, oat milk, or soy milk. It all depends on your preference.
- Also, you can use low-fat milk or low fat ice cream to suit your dietary needs.
How to Store
If you find yourself with a leftover mango puree, transfer it to an airtight container and pop it in the refrigerator. It’ll keep well for up to 3 days, though it’s best enjoyed fresh. Make the milkshake when ready and add the puree.
FAQs
Absolutely! Canned mango works just as well. Just be sure to drain any excess liquid before blending to achieve the desired thickness and consistency.
Use ripe and sweet mangoes like Alphonso mango or Hayde. What’s important is the sweetness and ripeness.
While this mango milkshake is best enjoyed fresh, you can certainly prepare the mango puree in advance and store it in the refrigerator until you’re ready to assemble it. Make the milkshake part then and serve.
While coconut ice cream adds an irresistible tropical twist to this recipe, you can certainly use any ice cream flavor you prefer or have on hand. Experiment with different flavors to discover your favorite combination! Or use mango ice cream for a stronger mango flavor!
Mango Milkshake With Coconut Ice Cream
This creamy and refreshing Mango Milkshake with Coconut Ice Cream is infused with the exotic flavors of the tropics. It's the perfect sunny day treat or a sweet pick-me-up, this recipe blends the richness of coconut ice cream with the sweetness of mangoes for a truly delightful drink.
Ingredients
- 2 cups fresh or frozen mango chunks (about 3 fresh mangoes)
- 4 tablespoons granulates sugar
- 3 cups coconut milk
- 6 scoops of coconut ice cream
- 1 teaspoon vanilla extract
- Whipped cream (optional garnish)
Instructions
- In a blender or food processor, add fresh or frozen chopped mangoes and blitz on pulse ensuring it doesn’t get too smooth with some chunks left in.
- Transfer that blended mango pure to a saucepan, add 1/4 cup of water and sugar. Turn the heat to medium-high and let the mango puree cook for 5 - 7 minutes to get a sticky thick consistency. Take it off the heat and let it cool to room temperature for 1 hour.
- Once cooled, add coconut ice cream to the blender and follow with coconut milk and vanilla extract. Blend the mixture for 1 minute at high speed. Using a high-speed setting replicates a whipping effect that makes the mixture thick and frothy.
- Taste the milkshake and adjust the sweetness or thickness if necessary by adding more sugar or coconut milk.
- To serve as pictured, spoon 4 tablespoons of the mango puree into glasses. Use the back of the spoon to smear some of the purees all around the interior of the serving glasses. Pour the milkshake into glasses and top with a dollop of whipped cream if desired.
- Garnish with a slice of fresh mango or a sprinkle of toasted coconut flakes for an extra touch.
- Serve immediately with a wider straw to catch the delicious bits of mango chunks as you drink! Stir with straw to combine as you go.
Notes
- For an extra creamy texture, chill the coconut milk and coconut ice cream before using.
- Experiment with different varieties of mangoes for amazing flavors.
- To make a thick shake, adjust the ratio of the ice cream to the coconut milk. Use more scoops of ice cream and less coconut milk for a thicker consistency or more milk and less ice cream to make a less thick one.
- Taste as you go and adjust the sweetness levels to suit your preferences. Remember, mango puree is already sweetened, so feel free to add more or less sugar to the beverage accordingly.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 547Total Fat: 47gSaturated Fat: 40gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 29mgCarbohydrates: 82gFiber: 4gSugar: 66gProtein: 8g
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Kitchen On The Avenue makes no guarantees to the accuracy of this information.
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