Summer Indulgence — Cardamom Infused Mango Milkshake
“Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.” — Charles Pierre Monselet
Summer afternoon and a glass of cold milkshake! Mango milk shake. Something I am always ready for. Why wouldn’t I be? It brings back memories of my childhood — fun and comforting memories.
Growing up in India, summer meant boxes of mangoes showing up in our house throughout the season. Not just one or two varieties but several of them. Different sizes, tastes, and textures to relish, and we all had our own favorite.
It was the summer fruit to indulge in — messy but syrupy sweet and wonderfully juicy. Most of all, it was fun to sit around the table; and enjoy this tropical fruit and celebrate the season.
And with such abundance pouring in, we were treated with mango ice cream, mango custard, mango salad, and not to forget mango milkshake, the simplest of all for warm summer days. Simple because it can be put together in no time.
Its creamy texture and sunshine yellow color always lifts my spirits. Simply said, it’s a happy reminder of my childhood. Little moments that enable us to travel miles away!
I have accented mango shake with cardamom in this recipe. Cardamom, as I call the soul of Indian desserts. Just a hint of it makes the recipe sing fragrant notes. A little goes a long way otherwise it gets bitter. Like we say, “Too much of a good thing can be bad.”
I used honey as sweetener, but you can use sugar or agave to taste. The amount will also depend on the sweetness of the mango.
1 large ripe mango, diced medium (approximately 2 cups) chilled
11/2 cups milk, chilled
1 tablespoon honey or to taste
1 cardamom pod, crushed fine
1 cup ice
Pulse mango in a blender a couple of times. Add rest of the ingredients, and blend until smooth.
Note: Use just the cardamom powder. Discard the skin. Soy milk or nut milk can be used for dairy-free diet.
Makes 2 servings