Alphonso mango milkshake

Ok, I’m just boasting because I had Alphonso mangoes to spare (because they were too squishily ripe to eat, really, by the time I got to the last two or three.) If you don’t have Alphonsos, don’t fret, you can still make this recipe. Just use any really ripe mangoes, although preferably the kind that aren’t stringy. Meanwhile, I’m going to continue calling this recipe “Alphonso mango milkshake”, because yeah, I’m still boasting. Those Alphonso mangoes are just SO gorgeous!

Anyway, I like my home-made mango milkshakes (or smoothies – what’s the difference, if any?), Alphonso or otherwise, to be on the liquidy side rather than thick; or if not, I like them to be whizzed with plenty of ice, like frappes.

Sometimes I combine the two styles. I don’t have a name for this hybrid, mainly because I haven’t found a way to combine “frappe” and “shake” to make anything meaningful or catchy, no matter which way around I try it. Could “shakeapp” mean anything to you, apart from sounding vaguely like something that might be downloaded onto your iPhone or Android?

Okay - remember, if you come across the term on either appliance, the copyright belongs to ME and if I’m not acknowledged as the creator, I shall sue for millions! Yes, MILLIONS (of £££s)! You heard it here first, Steve Jobs.

Yeah, that threat should really “shake” ol’ Steve “app”.

HAHAHAHAHA.

*koff koff*

Recipe for: Alphonso mango milkshake

Ingredients:

2 ripe alphonso mangoes, peeled and cubed
1 cup vanilla icecream
1-2 cups cold milk (as required)
A couple of drops of vanilla extract OR rosewater OR 1/4 tsp cardamom powder
Sugar if required
Ice cubes or crushed ice as required

Method:

1. Put the mangoes, vanilla icecream, 1 cup milk, sugar to taste and ice-cubes/crushed ice in a blender.

Blitz them till they are liquidised.
2. Blend in more milk or crushed ice as required to make the milkshake the consistency you like.

Blend in the vanilla extract, rosewater or cardamom powder, if using.
3. Serve the milkshake immediately in tall glasses.


RECIPE: ALPHONSO MANGO MILKSHAKE

Ingredients:
2 ripe alphonso mangoes, peeled and cubed
1 cup vanilla icecream
1-2 cups cold milk (as required)
A couple of drops of vanilla extract OR rosewater OR 1/4 tsp cardamom powder
Sugar if required
Ice cubes or crushed ice as required

Method:
1. Put the mangoes, vanilla icecream, 1 cup milk, sugar to taste and ice-cubes/crushed ice in a blender. Blitz them till they are liquidised.
2. Blend in more milk or crushed ice as required to make the milkshake the consistency you like. Blend in the vanilla extract, rosewater or cardamom powder, if using.
3. Serve the milkshake immediately in tall glasses.

Avocado milkshake

Did you know that when an avocado is really ripe, the skin peels off almost by itself? You only have to start it off with a peeler - after that you can just strip it off. This is the sort of discovery you can make if you leave an avocado in the fruit bowl for day after day after day after day... until you get perilously close to having it die of non-use and old age. My avocado nearly met with that fate - this despite my mother's gentle daily reminder in one form or another ("what were you going to do with the avocado?" "did you find a recipe for the avocado?" "the avocado seems quite ripe now" "Will you be using the avocado today?" and so on) of its existence.



Well, today turned out to be the last day of the rest of the avocado's life (to re-coin a phrase). Although I've known about and liked avocados since my first hill station holiday in Tamil Nadu (except that I knew them as "butterfruit" - the name very likely to do with their rich creamy taste), by and large, I'm not terribly fond of guacamole. And since I dont do sandwiches enthusiastically either, I was pretty much at a loss about what else to do with avocados other than eat them raw.

And then I came across a recipe for avocado milkshake in a blog called "The Traveler's Lunchbox", which seemed promising. Of course, at that point the avocado I had was not ripe enough to try out the recipe, so both had to hang fire until the circumstances turned auspicious... which was today.

Pete thought the milkshake tasted "green", kind of grassy - really, his way of saying "You may now drink the rest, thanks". Honestly, though, the shake was creamy and lovely and a pale green, but only in colour. Taste-wise, it was lovely. I'm glad I know what to do with avocados that end up in my less-than-ideal care.

Recipe for: Avocado milkshake



1 large ripe avocado
1/2 tsp vanilla extract
5 tbsp light condensed milk (or to taste)
3 cups cold semi-skimmed or skimmed milk (more as required)
1/2 cup crushed ice

Method:

1. Peel the avocado and de-seed it.



2. Cut into pieces.



3. Place in a blender with the crushed ice, vanilla extract and condensed milk.



Add a cupful of cold milk



and whip till well blended. Thin with more cold milk depending on how thick you like your shake. Taste for sweetness and add more condensed milk if required.

4. Pour into a tall glass over some crushed ice if liked, and serve cold, garnished with a sprig of mint.