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!
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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.
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.
- 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.
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- 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
- 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.
- 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 Info (Approximate Values)
This Mango Mastani recipe post from the archives first published on May 2015 has been republished and updated on 22 May 2022.