Mango Milkshake Recipe | A Sweet Grand Finale to My Blogging Challenge.

Golden mango goodness—thick, creamy, and brimming with the sweetness of summer. 🥭💛

GRAND FINALE✨️👏🏼👏🏼👏🏼👏🏼👏🏼

Some time in the month of July, I came across the NaBloPoMo website.

I found it very interesting that Eden Marriott Kennedy started NaBloPoMo in 2006 as some kind of a joke because she'd failed at the NaNoWriMo.

She says in her blog that, “I decided that if I couldn't write a novel in thirty days, at the very least I could post on my blog every day for a month.”

These were the very lines that inspired me to take on the NaBloPoMo challenge in July.

I started blogging everyday from the 15^th of July but I was not sure whether they would consider 15^th of July to 15^th of August a month. So I continued blogging in August. I thought I would be able to easily post on my blog everyday, but there was trouble in paradise…..

Both my girls were down for 2 weeks in August, and getting to my laptop was getting more and more difficult, but I didn’t want to give up…not yet.

I continued posting everyday. It was getting stressful for me to post everyday as my blog has 80% recipes so it was difficult to think, cook, click photos while nursing my 5 year old and 10 month old baby back to health. What kept me going was the thought that I had taken this as a challenge and I didn’t want to give any excuse, so I used to sit up until late into the night and type. I wouldn’t get up till I finished on my post.

I didn’t want to give up and by god’s grace I have come to the end of the challenge.

I want to thank God to help me sail through all challenges in life. I then want to thank my kids, my husband and my maid without whose help and support all this wouldn’t have been possible and I want to thank you Eden for helping me and people like me take on challenges sitting in the comforts of their homes and make them believe in themselves and achieve the unachievable.

To make people believe that when there is almost no limit to how far you can go in what you are doing. “The sky is the limit”.

A big thanks🙏🏻 to all my friends in Blogosphere who went through my posts everyday and encouraged me with their wonderful comments. Thanks girls, “You all kept me going I must say.”

And I must say this has been such a fulfilling challenge for me, so I want to end my challenge with an exotic drink and that is the thick Mango Milkshake.

What better way to end it than to toast🥂 to this achievement with a drink made with the King 👑 of fruits – The mango🥭

MANGO MILKSHAKE

Ingredients

Mango pulp – 454 g (1 lb); I used tinned mango pulp

Chilled milk – 5 cups, added gradually to achieve your preferred consistency

Sugar – 2–3 tablespoons, or to taste, depending on the sweetness of the mango pulp

Method

1. Add the mango pulp and a little of the chilled milk to a blender. Blend until smooth.

2. Gradually add the remaining milk, blending until everything is well combined. For a thicker milkshake, use less milk; for a lighter consistency, add more.

3. Taste the milkshake before adding the sugar, especially if you are using sweetened tinned mango pulp. Add sugar only as needed and blend again until dissolved.

4. Pour into tall glasses and serve immediately. If preparing ahead, keep the milkshake covered in the refrigerator and stir well before serving.

5. For a simple finishing touch, garnish with a few small cubes of fresh mango, if desired.

Sukanya’s Tips👌🏼

• Check the sweetness first: Tinned mango pulp may already contain sugar, so taste before adding any extra.

• Adjust the thickness gradually: Start with less milk and add more until the milkshake is just how you like it. You may not need all five cups.

• Use chilled ingredients: Cold milk and chilled mango pulp give you a refreshing milkshake without needing ice, which can dilute the flavour.

• Choose flavourful mango pulp: Alphonso or Kesar mango pulp works beautifully. You can also use the same weight of peeled, chopped, ripe mango flesh instead of tinned pulp.

• For a creamier milkshake: Use full-cream milk. If you prefer a lighter version, use your usual milk.

• Serve with a little flair: Clear glasses show off the lovely golden colour. A few fresh mango cubes on top make a simple, inviting garnish.

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