Come summer and mangoes become a common sight in almost all the markets. Sold both in raw and ripe forms, this fruit is a hot favourite with everybody and even juice vendors stock up on the fruit as the demand for milk-shakes rockets sky high. In the raw form, mangoes are majorly used for pickling purposes. This practice is followed mostly in Sothern part of India and the pickles have shelf life of almost a year (Heard about the Andhra famous Avakaya?:P).
The drinks made out of mangoes make for a refreshing summer drinks, the most common one being milk shakes (or Mango Mazaa as I choose to call it. Mango milk shake sounds boring ?). The colour is quite refreshing and the sweet taste helps beat the summer heat. So here is the recipe of the Mango Mazaa I made at home on public demand.
For 2 servings of Mango mazaa you would require:
Pulp of 1 1/2 to 2 mangoes.
Mangoes are available in a large variety. Each would have its own characterstic pulpiness and flavour. So you might have to choose the number of mangoes depending on the pulp and flavour.
Whole milk 1 1/2 to 2 cups (boiled and chilled).
Sugar- 2 to 3 spoons per serving or as per taste.
Remove the skin of the mangoes, seperate the pulp from the seed and roughly chop the pulp.
Blend the pulp along with milk in a mixie for a minute.
Add sugar and blend again. To make sure you add the appropriate amount of sugar, you can add in small amounts and keep checking taste in between.
You can add water/ milk to the mixture if you feel it is too thick.
Pour into glasses and serve chilled.
To get the garnish for the glasses as shown in the picture, powder some sugar and pour in a small bowl or plate.
Moist the rim of the glasses and dip the rim in the sugar powder. Make sure that the powder coats the rim of the glasses evenly.
Garnish with mint leaves and serve.