Refreshing mango milk is a delight to drink and easy to make. Mango pulp or fresh mangoes are mixed with saffron-infused milk for a sweet treat.
Mango milk is easy to make with mango puree, milk, and saffron. It’s a simple recipe for a creamy drink ready in 5-10 minutes. Perfect for a hot summer day!
It’s a popular Indian drink. During the prime of mango season, it’s a great way to use mangos.
Add a scoop of vanilla ice cream for a creamy mango shake
It can be used to make Mango Milk Tea/Mango Bubble Tea. Fresh mangoes can also make Mango Ice Cream, Mango Burfi, Mango Juice, Mango Lassi, or Mango Aam Ras (Pulp).
Simple ingredients | Wholesome ingredients with delicious mango flavor
Quick to prepare |Ready in just 10 minutes
Vegetarian | Vegan option available
Mango milk is easy to make with mango puree, milk, and saffron. It’s a simple recipe for a creamy drink ready in 5-10 minutes.
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Mango: Either fresh ripe mangoes or canned mango pulp can be used. If using fresh don’t use ones that are very fibrous.
- Make sure you choose one of the sweeter varieties. In India, people love to use Alphonso mangoes. You can find its canned pulp in Indian grocery stores.
In the US, we have a few varieties primarily from Mexico. but our absolute favorite has become Champagne or Ataulfo. Kesar mango is another popular variety.
- Frozen mangoes: I would not use the frozen mangoes found in US grocery stores, they tend not to have the same flavor as those used for ras.
And if it doesn’t have that sweet taste you would have to add sugar and likely they won’t have the same taste. But, check out which type of mango it is, there may be new varieties popping up that I’m not aware of in the frozen section.
Milk: I’ve used dairy milk, 2% percent fat.
For a creamier twist go for whole milk or add a splash of half-and-half or heavy cream.
For a vegan option, use your preferred non-dairy milk. I like to use creamy oat milk. But, any milk of your choice can work such as almond milk, soy milk, or coconut milk.
Sugar: Depending on the sweetness of the mangoes you can adjust the amount needed. Alternative sweeteners like monk fruit sugar, maple syrup, and coconut sugar can also be used.
The sweetness of the mango impacts the quantity of sugar needed. Look for ripe, sweet mangoes that aren’t too fibrous!
Saffron: Adding in some crushed saffron strands adds a lovely light floral taste.
Pistachios: Optionally used to top milk.
Ice cubes: I like a handful of ice, but you can skip it.
It can be optionally flavored using spices such as saffron, ginger powder or cardamom.
Cardamom powder: Another way to add some delicious floral taste to mango ras. It could also be used in conjunction with saffron or ginger powder.
Dry ginger powder: Personally, I grew up having aam ras with dried ginger powder. It gives a delicious complementary flavor. Gujarati ras is made this way, called keri no ras.
If you are using fresh mangoes, peel the mango. Then, chop up into chunks.
Add crushed saffron strands to milk to let it begin to bloom. Meanwhile, peel the mango and chop it into big chunks.
Add saffron milk, mango pieces, ice cubes, and sugar to a blender jar.
Pour into a serving glass. Optionally garnish with crushed pistachios and saffron strands.
If you can, wait 15-25 minutes. This will give the saffron time to bloom and gives a yummy light floral taste.
This is best enjoyed the day it is made or the day after. If you store it for too long the mangoes may begin to turn brown.
Ensure to store it in the fridge in an airtight jar until you serve it.
Have you tried this fruity mango milk tea recipe? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, please tag me so I can see your creation. Thank you for your support!
- 1 Blender I used a Nutribullet.
- 1½ cup milk
- 1 cup mango peeled and chopped, 170g, 1 mango
- 3 teaspoons sugar
- 1 pinch saffron
- 4-5 ice cubes add to blender
- Add crushed saffron strands to milk to let it begin to bloom. Meanwhile peel mango and chop into big chunks.
- Add saffron milk, mango pieces, ice cubes, and sugar to a blender jar.
- Pour into a serving glass. Optionally garnish with crushed pistachios and saffron strands.