Mango Mastani is a rich, indulgent mango milkshake from Pune that pairs thick, fresh mango purée with scoops of ice cream and a sprinkle of dry fruits. If you love mango desserts — from mango milkshakes to mango ice cream — this classic street-style beverage is a must-try. Below you’ll find a clear, step-by-step recipe with ingredients, equipment, tips, and serving suggestions to help you recreate a restaurant-style Mango Mastani at home.
Recipe Card
Mango Mastani — How to Make Pune-style Mango Mastani
A thick, creamy mango milkshake topped with scoops of ice cream and a mix of chopped dry fruits for texture and flavor.
Course: Beverage
Cuisine: Indian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 306kcal
Author: Preeti Nayak
Equipment
- Blender
Ingredients
- 2 cups ripe mangoes, chopped
- 1 cup chilled full‑cream milk
- 2 scoops vanilla ice cream (for blending)
- 1 scoop mango ice cream (for blending)
- 2 teaspoons sugar (adjust to taste)
- 1 mango, chopped into small pieces (for the base)
- 1 scoop vanilla ice cream (for topping)
- 1 scoop mango ice cream (for topping)
- 1 teaspoon chopped cashews
- 1 teaspoon chopped almonds
- 1 teaspoon chopped pistachios
Instructions
To make the mango milkshake
- Wash, peel and chop the mangoes into medium pieces. Use ripe mangoes with minimal fibers for the best texture.
- Place the chopped mangoes into a blender jar.
- Add chilled full‑cream milk, two scoops of vanilla ice cream, one scoop of mango ice cream, and sugar.
- Blend until you achieve a thick, smooth, and creamy milkshake. Stop and scrape down the sides if needed to ensure an even consistency.
To assemble and serve
- Spoon a layer of chopped mango and a scoop of mango ice cream into the bottom of a tall glass.
- Pour the prepared milkshake into the glass over the mango pieces and ice cream.
- Top with a scoop of vanilla ice cream.
- Sprinkle chopped cashews, almonds, and pistachios. Add a few chopped mango pieces for extra fruitiness and an optional glazed cherry to finish.
- Serve immediately while cold and creamy.
Notes & Tips
- Choose ripe, fragrant mangoes with a soft texture and fewer fibers for the smoothest milkshake.
- Taste the mangoes before adding sugar; sweetness varies by variety and ripeness. Add sugar gradually if needed.
- If you prefer a thinner shake, increase the milk slightly. For a thicker, spoonable shake, reduce the milk or add more ice cream.
- Traditional shop-style Mango Mastani sometimes includes tutti frutti for color and chewiness. Add 1–2 teaspoons if you like.
- Serve immediately for the best flavor and texture. If you plan to refrigerate, store components separately: milkshake in a sealed container and ice cream frozen.
- You can adapt the recipe by using low-fat milk or non-dairy ice cream, but the classic richness comes from full‑cream milk and quality ice cream.
Nutrition
Calories: 306kcal
Nutrition information is an approximation and will vary based on the exact ingredients and portions used.
Tried this recipe?
If you make this Mango Mastani at home, note any adjustments you made and enjoy sharing it with friends and family.
How to make Mango Mastani — step-by-step summary
- Wash, peel and chop the mangoes.
- Place the chopped mangoes in a blender jar.
- Add chilled full‑cream milk, vanilla ice cream, mango ice cream, and sugar.
- Blend until thick, smooth and creamy.
- For each glass, add chopped mango and a scoop of mango ice cream to the base, then pour the milkshake over it.
- Top with a scoop of vanilla ice cream.
- Garnish with chopped cashews, almonds, pistachios and a few extra mango pieces.
- Serve immediately while cold.