Ripeness matters more than size

A ripe mango should yield slightly to gentle pressure and have a fragrant aroma near the stem. Colour alone varies between varieties. The flesh should be soft enough to blend easily rather than crisp or rubbery.

Weighing the flesh after removing skin and stone keeps the recipe consistent. A large mango can contain much more fruit than required, while a small one may not supply enough. Save the extra fruit separately rather than automatically adding it to the blender.

Manage fibrous fruit

Some mangoes are more fibrous than others. Blending for longer does not always remove the stringy sensation. If the purée remains noticeably fibrous, pass it through a sieve before adding the ice cream, pressing through the smooth pulp.

Frozen mango works if your blender can handle it and the packet permits uncooked use. Let hard cubes soften slightly. They contribute more frozen mass than fresh fruit, so the shake may need an extra tablespoon of milk.

A small acid adjustment

Lime juice is optional because mangoes differ in sweetness and acidity. Add only enough to sharpen the fruit flavour, not enough to make a lime drink. Taste after adding the ice cream, when the sweetness and dairy have changed the balance.

This shake already has substantial body from the fruit. Adding banana as a thickener is unnecessary and changes the main flavour. Keep the short ingredient list focused on mango rather than combining several fruits without adjusting their quantities.

What you'll need

  • 220 g ripe mango flesh
  • 240 g vanilla ice cream
  • 120 ml cold milk
  • 1 tsp lime juice, optional

Let's make it

  1. Peel and stone the mango, then weigh 220 g flesh. Cut into small pieces, trimming away any very fibrous sections.
  2. Blend mango and milk until smooth. Check the mixture for long fibres before adding the frozen ingredients.
  3. Add scoopable ice cream and pulse briefly. Taste, adding optional lime juice a few drops at a time if the fruit needs a little lift.
  4. Pour into two glasses and serve immediately with a wide straw or spoon.

Make it your own

Coconut milk drink and a dairy-free vanilla dessert make a coconut-mango variation.

A tiny pinch of ground cardamom can be added to the milk if desired.

Keeping it fresh

Serve straight away. Refrigerate an untouched remainder promptly, covered, and use within 24 hours. Keep spare cut mango refrigerated separately and use promptly.

Allergen notes

Contains milk in the stated version. Check frozen dessert and alternative drink labels.