Independence. Honestly, during my childhood and even today, the first thing that comes to my mind with respect to the word ‘independence,’ is 15th August, and then 4th July when my small-town innocent mind and knowledge gradually globalised.
But today I am precisely not referring to the broad nation-wide sentiment that we generally connect the word independence with. Rather, I am referring to the relevance of the word in every aspect of life. Not sure whether to categorise independence as a state of mind or a status by itself. But when my philosophical mind delves deeper, it comes out with a sudden realisation of the significance of the word independence. A basic requisite for any growth that had taken place, or taking place, or will take place in the world, looks like the word is yet to receive the due it deserves. It is independence in some form or the other which has shaped us the way we are. It is nothing but independence to fall that helps a baby to learn walking. It is independence to lose our way that makes us build our way. And most importantly, it is the independence to think, that allows us to make decisions for ourselves.
And, it is the same very independence which is someway responsible for successfully penning down today’s recipe post of ‘Mango Milkshake’. Yes, it was the great idea of my parents to send me outside home for higher studies, and thus allowing some independence in my life. And being a food focused soul, I imparted all my acquired freedom in exploring food (includes beverages too), and thus started my journey of food adventure. And apparently this adventure started with Mango Milkshake, which was a weekend ritual for me and my friends, during our short stint at Greater Noida hostel, to gather at Juice Ka Dukaan (Juice Shop), and gulp down our favourite milkshakes garnished with chopped cashews and raisins. Although the act of gathering at Juice Ka Dukaan was short lived, owing to changing places and switching jobs, but the relationship with Mango Milkshake was henceforth established, further taking the ritual to Lajpat Nagar and the famous Keventers at Connaught Place.
And eventually as life evolved, so did my independence. Where it started with exploring food though eating, has progressed to creation and recreation of food in my own kitchen. And all the masterpieces that I have carried and absorbed throughout the years are gradually getting executed, with the constant support of my family’s and my own taste buds.
Thus, this Mango Milkshake, with whom I had already established a strong connection, is often found on the breakfast table relished and cherished by us and making a milky moustache across our lips😊
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Recipe: Mango Milkshake
Preparation Time: Around 30 minutes Equipment Used: Grinder, Knife and bowl Yield: 3 regular sized glasses
Ingredients:
- 2 medium sized ripe mangoes or 1 big ripe mango (I have used 2 ripe Sindoori mangoes)
- 2 cups boiled milk or tetra pack milk
- 2 tablespoons sugar
- Per glass 1 almond to garnish
Method:
- Peel the mango and cut them into small pieces
- Transfer the mango pieces to a blender
- Add 1 cup milk to the mango pieces and blend for 2-3 rounds
- Check the consistency and add more milk as per the consistency you desire. I have added 1 more cup milk
- Blend again and check the sweetness. Add sugar if you desire the mango shake to be sweeter. I have added 2 tablespoon sugar
- Blend again so that the sugar dissolves and the sweetness spreads evenly
- Pour in a glass and garnish the mango milkshake with chopped almonds
Cut the mango into small pieces.
Transfer the mango pieces to a blender.
Add milk and blend for 2-3 rounds.
Check the consistency and add more milk if required.
Blend again and add sugar.
Blend again so that the sugar dissolves.
Pour in a glass and garnish the mango milkshake with chopped almonds.
Tips:
- If you prefer cold milkshake, then add chilled milk instead of milk at regular temperature
- To avoid wastage of mango, scrape the flesh attached to the seed, and then squeeze the seed into the blender before throwing the seed away
- Don’t add sugar in the beginning. The quantity of sugar will depend on the sweetness of the mango
