If you LOVE mango, then I think I just created your next addiction...sorry. These dreamy, creamy, mango milkshakes have fresh mango chunks lightly muddled with lime juice and Tajin seasoning. The fresh mango gives this a "Bubble Tea" kind of vibe with the mango mimicking mango jelly, while the milkshake is the perfect thickness and sweetness. This milkshake almost resembles a kulfi in taste and texture, and the mango pulp gives this drink a restaurant style quality about it - save yourself some money buying expensive drinks out with this high quality drink at home!
Mango Creamsicle Milkshakes
Prep Time: 15 minutes Cook Time: 5 minutes Yield: 3-4 cups
INGREDIENTS
For the Muddled Mango
1 ripe mango, finely minced
1 tsp Tajin seasoning
1 lime, juiced
For the Milkshake
1 cup mango pulp
1/4 cup condensed milk
4 cups french vanilla ice cream
2 cups ice
For Assembly
1 lime wedge
1-2 tsp Tajin seasoning
Mango pulp, for drizzling
DIRECTIONS
In a bowl, combine the mango, lime juice and tajin seasoning. Use a fork to lightly mash the mango, while still keeping mostly whole chunks. Set in the fridge until ready to use.
To a blender cup, add the mango pulp, condensed milk, ice cream, and ice. Blend until completely smooth and creamy. For a thicker texture, add more ice or ice cream, and for a thinner consistency, add more mango pulp.
To assemble, line the rims of 3-4 glasses with a lime wedge. Dip the rims of the cups into the remaining Tajin seasoning. Drizzle about a teaspoon of the mango pulp on to the sides of the glasses. Add 1-2 tbs of the muddled mango into the bottom of each cup. Divide the milkshake mixture evenly between all cups, and garnish with the remaining muddled mango. Serve with bubble tea straws.
NOTES
For a smoothie instead of a milkshake, use vanilla frozen yogurt or coconut sorbet in place of the french vanilla ice cream
For vegan, use coconut condensed milk in place of regular condensed milk, and coconut sorbet in place of french vanilla ice cream