It’s amazing how mangoes are synonymous with arrival of different stages of summer. From the early arrival of the first few mangoes at sky high rates in March, to _‘aam panna’ _that is bottled in April, the year’s stock of pickle being made in May, and the general devouring as it takes centre stage as dessert every night until almost August. You can see why the absence of mangoes from my blog would weigh down so heavily on me in a totally mango-crazed household!
I have to confess, as a child, I hated milk. The only way to get me to drink a glassful was if it was doused with mangoes. Doused, that’s right, no subtleties there. The grown up me is a milk fiend, if there was ever such a thing, and craves beautiful flavours. Today’s mango milkshake recipe is just that, a celebration of the balance of flavours. Rich and pulpy mango is blended with soy milk while a frozen banana cheats its way to give this milkshake an ice-cream like thickness. A pinch of ground cardamom adds to the quintessentially Indian flavour while honey enhances the sweetness of the fruits. Here’s to summer!
Makes 2 generous servings.