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Tall glass of thick mango mastani with vanilla ice cream and pistachios on marble

Mango Mastani (Pune-Style Thick Mango Shake)

A thick ripe-mango milkshake topped with vanilla ice cream, nuts, and optional tutti-frutti and cherry. Pune-style texture with practical blending and troubleshooting tips.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, Snack
Servings 2 tall glasses
Calories

Equipment

  • Blender
  • Tall glasses (chilled, optional)

Ingredients
  

For the base (2 tall glasses)

  • 2 cups ripe mango chunks about 320–400 g; Alphonso or any sweet ripe mango
  • 1¼ cups whole milk or 1 cup milk + ¼ cup cream for extra body; chilled
  • 2–3 tbsp granulated sugar to taste
  • 1 cup ice cubes use less if mango was frozen

Toppings (divide between glasses)

  • 2 generous scoops vanilla ice cream or mango ice cream
  • 2 tbsp chopped unsalted pistachios or mixed nuts
  • 2 tbsp tutti-frutti optional
  • 2 cocktail cherries optional
  • 1–2 tsp rose syrup optional; drizzled

Instructions
 

Prep the mango

  • Wash, peel, and cube very ripe mangoes; trim fibrous bits near the pit.
  • Taste a cube and set sugar expectations (mild fruit needs more sweetener).

Blend the base

  • Blend mango with chilled milk and starting sugar until smooth.
  • Add about half the ice; blend on high until cold and thick with tiny ice chips left, about 10–20 seconds.
  • Taste and adjust sugar. Add only a splash more milk if the blend seizes from fibrous mango.

Layer toppings and serve

  • Pour into chilled tall glasses, leaving room at the top for ice cream.
  • Top each glass with ice cream, nuts, optional tutti-frutti and cherry, and optional rose syrup.
  • Serve immediately with a spoon and wide straw if you have one.

Notes

Whole milk (or a small cream swap) gives classic mastani body; skim reads more like a smoothie.
Do not add extra ice to the glass after pouring or the drink will separate and water out.
If the base thins, chill the pour, then re-blend with a handful of frozen mango and no extra milk.
Vegan: use chilled oat or soy milk plus dairy-free vanilla ice cream; coconut milk works but tastes coconut-forward.
Blend mango and milk up to 6 hours ahead; add ice and toppings right before serving.
Tried this recipe?Let us know how it was!
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