Mango Mastani
I’d probably call the Mango Mastani as the Mango Milkshake that got a grand makeover and turned into a soul-satisfying dessert! I mean what’s not to love about this whole dramatic representation – luscious thick shake, ice cream, dry fruits, glazed cherries et al. True to its name, this Mango Mastani recipe is really going to get you overjoyed!
Pune and Food
Some of the meanings of the word ‘mastani’ would literally mean awesome, overjoyed, in great spirit and fun. Thus, this beverage-cum-dessertish dish too stands true to its name. You take one bite of the Mango Mastani and you’re surely going to shake a leg or two in utter joy!
When we talk of Maharashtra, Mumbai is the city that comes first to our minds. Can’t complain also, because it is the ‘city of dreams’ plus the food here is fab. But we must not forget Pune as well. The city’s food culture is as vibrant and bustling as Mumbai, sometimes even better!
From Irani cafes serving sumptuous puddings and Puffs, to the spicy Bhel, delish Misal and the traditional thalis or the very gorgeous and decadent Mango Mastani. Call it a beverage or dessert, the choice is yours. The drink is basically a thick mango milkshake finished with mangoes, mixed nuts and ice cream.
About Mango Mastani
According to legends, the dish is named after Peshwa Bajirao’s beautiful lover, Mastani. I remember the story about Bajirao’s Mastani narrated by my aunt.
The mesmerizing beauty of Mastani would make the red juice from the paan (stuffed betel nut leaf, a popular Indian after meal mouth freshener) that she chewed, visible in a streak, as it would sink down her throat.
Thus, the Mango Mastani completely justifies its name. Because of its beauty, one of the things that anyone could do with it is ‘eat it with their eyes’ first! Summer is the time when you can savor it in all its glory.
Though a rich and satiating dessert with an intense mango flavor, your mind will be blown by the simplicity and ease with which the Mango Mastani can be put together in a matter of minutes.
My Mango Mastani recipe might slightly differ from Pune’s very own version. But then, this dish is meant to be this way. While each one has their own signature style of assembling it, the end product is a beautifully delish dessert, that’s a true soul satisfier!
I’ve had the chance of relishing the Mango Mastani as well as the Sitaphal Mastani (made with custard apple) at one of the outlets of the famous Sujata Mastani here. Some of the other mastani flavors that they do are chocolate, kesar pista, dry fruits, vanilla, pineapple, orange and rose.
The original Sujata Mastani at Sadashiv Peth, Pune is the place you should be at, to please all your cravings for mastani. That is by far the best outlet till date. You can also try Gujjar Cold Drink House in Budhwar Peth for many mastani varieties.
My Mango Mastani recipe is there to guide you to get making one for your family and friends. In addition to this, listen to your creative side and experiment with your choice of toppings and flavors.
You can even prepare these ice creams at home – Vanilla Ice Cream, Mango Ice Cream, Pistachio Ice Cream – and add it to your own mastani recipe.
How to make Mango Mastani
Prep Nuts and Mangoes
1. Slice a few dry fruits like pistachios, almonds and cashews. Keep them aside with 4 to 5 glazed and pitted cherries.
2. Peel, chop 3 large mangoes and add them to the blender or mixer jar.
Instead of fresh mangoes, you can also use mango pulp or puree. About 3 to 3.5 cups of mango pulp or puree can be used. Later, just add milk accordingly, based on the consistency of the pulp or puree.
3. Reserve 2 to 3 tablespoons chopped mangoes for topping.
4. Add 2 to 3 tablespoons sugar in the blender jar.
5. Add 1.5 cups whole milk.
6. Blend to a smooth, thick milkshake. Taste and if the sugar is less, then you can add more. If the mangoes are very sweet, you can completely skip the sugar.
Since both the mangoes and milk were chilled, I did not add any ice cubes. You can add some ice cubes too while blending.
Make Mango Mastani
7. Pour this thick milkshake in glasses till you have enough space at the top for ice cream scoops.
8. Place one or two vanilla or mango ice cream scoops.
9. Top with the sliced nuts dry fruits and chopped mangoes. Garnish with the glazed cherries.
10. Serve Mango Mastani immediately with a spoon and a straw.
Expert Tips
- Try to use mangoes which yield a thicker pulp or juice. The color of the drink will vary with the type of mangoes you use.
- To make a richer version, add some cream while blending the mangoes. Adjust the sugar as needed when adding cream
- Feel free to add your choice of nuts and dry fruits. You can even load the drink with your favorite toppings like candied fruits, tutti frutti, various dried fruits and berries.
- Opt to make the drink with your favorite sweetener instead of sugar.
- For a vegan version, swap milk with cold coconut milk or any other plant based milk like almond milk, cashew milk, oats milk or soy milk (gmo free). You want a thick milkshake, so add the milk accordingly. Also top the mastani drink with a plant based ice cream.
Step by Step Photo Guide Above
Ingredients
- 3 mangoes large-sized – 700 to 750 grams Alphonso mangoes or Kesar mangoes or 3 to 3.5 cups chopped mangoes or 2 to 2.5 cups thick mango puree or pulp
- 1.5 cup whole milk – cold
- 2 to 3 tablespoons sugar or add as required
- 6 to 7 pistachios sliced or chopped
- 6 to 7 cashews sliced or chopped
- 6 to 7 almonds sliced or chopped
- 4 to 8 scoops Vanilla Ice Cream or mango ice cream
- 4 to 6 cherries – pitted and glazed, for garnish – optional
- 4 to 6 ice cubes – optional
Instructions
Prep
- Slice or chop the nuts like pistachios, almonds and cashews. Set them aside with glazed cherries.
- Peel, chop mangoes and add them to the blender jar.
- Reserve some chopped mangoes for topping.
- Add sugar and milk.
- Blend to a smooth, thick milkshake. Taste and if the sugar is less, then you can add more. If the mangoes are very sweet, you can completely skip the sugar.
Making mango mastani
- Pour this thick milkshake in glasses till you have enough space at the top for ice cream.
- Place one or two scoops of vanilla or mango ice cream.
- Top with the sliced or chopped nuts and chopped mangoes. Garnish with the glazed cherries.
- Serve Mango Mastani immediately with a spoon and a straw.
Notes
- Use mangoes which make for a thick pulp. Alphonso mangoes are perfect for this recipe.
- If using canned mango puree or pulp, make sure that it is thick.
- For a vegan version, use a plant based ice cream. Also use cashew milk, oats milk, almond milk or coconut milk.
- The recipe can be scaled to make half of the serving or double the servings.
Nutrition
This Mango Mastani recipe post from the archives first published on May 2015 has been republished and updated on 22 May 2022.
Fantastic recipe!! Turned out to be delicious:)Thank you!
Ur amazing ma’am…. Love all of ur recipes
thank you nishat ????
Wow it looks so yummy..eagerly waiting to try these recipe thank you so much…
welcome mamta
Wow:-) Mango mastani is fabulous..:-PAmazing recipes u have shared with much clarity.sharing recipe with step by step images are easily understable..
thanks ayesha. glad the pics are of help in understanding the recipe.
awsome mastani
thanks for making my cooking so easier n tastier..my family is in love with my cooking..and all thanks go to u..my all friends are now fan of my mango mastaani
welcome sushma. glad to know this. thanks for sharing positive feedback.
Very tasty drink…..yummy.thank you for sharing. M a big fan of your recipes, always stick to ur blog..
thankyou monalisa 🙂
Thanks for easy and fast recipes of mastani I am try now. Also give lot of information like cook from scratch I not know of this meaning .Thanks again
cooking from scratch meaning cooking using fresh raw ingredients. eg making a cake from flour and not from a pre packaged cake box. or making a mango jam, using fresh mangoes and not from readymade mango pulp or puree. hope this helps.
can you plz post choclate mastani recipie with thick milkshake without adding any icrcream in it while blending.
sure arti have taken your request for chocolate mastani without icecream on our file thankyou.
बाजीरावांची मस्तानी कशी होती हे माहीत नाही पण सुजाता मस्तानी खरच खुप भारी आहे ..?
true 🙂
Hello mam it’s really taste yummy
Thankyou.
tried few more recipes…mango mastani,carrot rice n pomegranate mint juice n it all was delicious n tasty…ma hubby loving it…He want always variations n food n from ur website it’s became easier n better because u always mention small details with pic…ur way of teaching s excellent…thankq
thanks a lot priyanka.
Made this for my parents yesterday and they loved it.
The attention to detail that you give while sharing your recipes speaks volumes of your passion for cooking
Being an amateur who has just started cooking, I must say yours is the best website and my first source destination to look up for recipes. Have already tried the sabudana khichdi, hyd biryani, baingan bhartha and they all turned out well. Browsing through all your recipes is my favourite pastime and am so excited to try so many more.
Thank you and keep up the good work.
PS – You made me fall in love with the kitchen 🙂
welcome heena. glad to know this. thanks for sharing this sweet and encouraging feedback. happy cooking.
I have made many dessert and vegetable s.I appreciate u for such a nice explanation from pic.it is very helpful.I learnt a lot of things .thanks a lot
welcome rekha. thanks for sharing your positive feedback.
Hi dassana
Tried mango kulfi heating one it was awesome my daughter loved it
How can I preserve mango fruit pulp pls guide cos the outer layer gets brownish after a while.
One of my friends does wrap the entire fruit in alumnium foil n puts in freezer n later defreeze for 8 – 10 hours n squeeze the pulp
But if I have to just preserve the pulp barring the entire fruit what to do?
It so happens that some fruits start spoiling half way thru half of it wud be fine n find it difficult to throw them away
Pls suggest if there is any way out
thank kruthika. chop the mangoes. make a puree and then add some lemon juice. this will help in preserving the pulp. even addition of some sugar will help. with the skin on, the mangoes will get spoiled sooner or later. what i do with ripened or over ripened mangoes, is that i make smoothies and milkshakes. for smoothies you don’t even need to add any sugar if the mangoes are sweet. or you can make mango squash. but for this you will need to add a preservative so that the shelf life increases.
Hello mam, I’ve been following ur blog for past few days. Have tried couple of recipes and they have turned out really well. But last night I tried my hand at chocolate fudge which I feel is not up to the mark. It tastes wonderful but doesn’t look like fudge. The moment I took it out from the fridge for cutting the pieces it started melting from below. The upper part looked firm but the entire thing is so soft and soggy. Kindly help. Thanks
welcome soma. it can happen if the outside temperature is very high hot. thanks for sharing positive feedback on other recipes.
I always fallow your blog. really it’s working for me so much .This is very awesome recipe.my husband love this yami mastani. thank you so much mam.
welcome nilima. good to know this.
Hello mam.. I have gone thru ur almost all recipes.. but I don’t hv clicks.. ur blog is really amazing.. hats off to ur easy ways to cook every dish . Dessert. Realllllllllly very Thankful $ Grateful for ur fab reciepes.. 🙂
thanks a lot shilpa for your kind words and for sharing positive feedback on recipes.
super
Wow.. It’s a treat to the eyes to watch this recipe.. Looks fabulous and delicious.
thanks fareeha
I cant wait to try this recipe …so yummmmm
Hi dassana
This blog is just wonderful!!! Ur recipes are fabulous…. M a big fan!!
I keep trying something or other…it comes out so well..mastani s wonderful too…chilled to beat the heat n flavor of mango…amazing!!!
Thanks a lot
welcome vipneet. glad to read your positive feedback. thanks for your kind words.
Hi really the best recipe again.dassana your recipes method are very easy and i always get best result.
thanks hanshika
really cool recipe, i have question i heard lot about “cook from scratch” what is this.. that’s lots of recipe called pizza dough from scratch etc
thanks hercules. ‘cook from scratch’ means cooking with fresh ingredients and not using any ready made base or mixes or any ready made stuff.
A fabrecipe once again. Have been following your blog and fell in love with it completely. Many recipes were tried and came out delicious!! well liked by the family too. I am sure Dassana, after following the blog, a novice can become a “master chef” overnight!! recipes to the minute details and the accompanying shots…droooooling…
thanks a lot pushpa for this kind and positive feedback. glad to read your comment.