Summer means mango season is here, with mangoes everywhere. Whenever you go to the market, you can smell their sweet, fruity, and tropical scent. I love mangoes so much—do you feel the same? If yes, this delicious recipe is perfect for your taste buds to enjoy every essence of this wonderful fruit.

Before we jump into the recipe I would like to inforn you the nutrition part of this recipe : I suggest some tips that you can put whatever you like to put in now a days readily available in the market and taste very delicious with lots of chemicals and preservatives such as regular milk, ice-cream, condense milk , powder milk, protine powder so forth and so on… But according to Ayurveda some food is not recommendaed for our body type means some food that we can consume but after that the body faces difficulty to digest them causes haviness, acidity, bloating, lathergy and other digestive issues. So I would like to share the information what ayurveda has always reccommended about food which is baneficial for us and helps for body to absorbe and assimilate the nutrients.

In Ayurveda, combining cow’s milk and mango is discouraged due to their conflicting properties. Milk is sweet, cooling, and heavy, balancing Vata and Pitta but increasing Kapha. Mango, while sweet and slightly sour, is cooling and light, balancing Vata and Pitta when ripe but also potentially increasing Kapha. Together, they can cause digestive disturbances and create toxins (ama) due to their opposing qualities. To avoid dosha imbalances and digestive issues, it’s best to enjoy cow’s milk and mango separately.

Where as the combination of coconut 🥥 and mango 🥭 is considered highly beneficial due to their complementary properties. Coconut, known for its sweet taste and cooling nature, helps pacify Vata and Pitta doshas while providing hydration, aiding digestion, and promoting skin health. Mango, rich in vitamins and antioxidants, balances Vata and Pitta when ripe, supports digestion with its enzymes, and boosts immunity. Together, they create a nutrient-rich blend that enhances digestion, provides a cooling effect ideal for soothing Pitta dosha, and improves skin health. This harmonious pairing can be enjoyed in smoothies, desserts, and even topical skincare applications, offering a balanced and holistic approach to wellness.

Okay, so much serious discussion happened, now let we dive into the fun part of this blog , how to make this delicious recipe with in 10 mins without hassel in the busy mornings or when we are very thirsty.

Ingredients [serving 2-3 people]

• Ripe mangoes 5 pcs. (each 300gms approx)
• Sugar (3 tbsp)
• Coconut milk (700 ml) / Tender coconut flesh (300 gm) + water 500 ml
• mango diced 100 gm (for toppings)
• Ice cubes (as per you preference)- optional
• 2 to 3 cardemom seeds (optional just to ehance the favour)

Method

• Here I want to share two techniques, both very easy: the manual technique and the automated technique. The manual technique takes a little more time to prepare the coconut milk separately, but each process results in a uniquely different taste for the shake.
• For the manual technique, grate the coconut using a coconut scraper, soak it in water for 10 to 15 minutes, then mash and squeeze it using a muslin or cheesecloth. In the automated process, cut the coconut into small pieces, blend it with some water, and squeeze out all the white milk. You can use the remaining coconut fiber as a natural fertilizer, providing great nourishment for your plants. Crush cardamom seeds into a fine powder if you are following the manual process; otherwise, this step is unnecessary with a blender.
• Next, chop the mangoes into small pieces. For the manual method, place the diced mango in a cotton cloth (cheesecloth), mash, and squeeze it to extract the pulp, which is then ready to mix with the milk.
• For the automated method, simply put everything together in a blender: the grated coconut, water, chopped mangoes, sugar, and cardamom seeds, and blend until smooth.
• For the manual method, mix the mango pulp, sugar, cardamom powder, and coconut milk or juicy tender coconut water using a wooden churner or karchi for 2 to 3 minutes. Your tasty milkshake is then ready to enjoy.
• Serve it with chopped mangoes on top. Amazing, isn’t it? Do try it once—you will love it, I guarantee.

Do not store this drink for long. Freshly made juice should be consumed immediately or within 30 minutes. Beyond this time, it loses its nutritional value and can develop harmful toxins, which are detrimental to our health. Please be mindful of this for the sake of your healthy body and mind. Thank you all for taking the time to read this. I am very happy to share this lovely recipe with you. Have a wonderful day or night, my lovely friends. 🙏

Quick Tip: Use a blender for quick preparation

Will be updated as we progress, Stay tuned ...