A very popular Indian summer drink during the mango season is mango shake.

This mango shake recipe makes for a delicious and creamy shake. I make mango shake many times during summers for the family. It quenches the thirst, keeps one full and is nutritious too.

We love mangoes. If you also love mangoes as much as we do, then check these awesome Recipes with mangoes like:



  • 2 alphonso mangoes – medium-sized or any sweet variety of mangoes
  • 1.5 cups milk or ¾ cup milk + ¾ cup water – chilled or at room temperature
  • 2 to 3 ice cubes – optional
  • 1 tablespoons sugar or honey or jaggery – optional
  • 2,3 Scoop vanilla icecream


  1. Rinse and pat dry 2 medium-sized mangoes. Peel and chop them. Add chopped mangoes in a blender jar.
  2. Add 1.5 cups milk.
  3. Also, add 2 to 3 ice cubes.
  4. Add vanilla icecream
  5. Blend till smooth.
  6. Pour in glasses.
  7. Serve mango shake with some more vanilla icecream and mango pieces serve  immediately.

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Mangoes being in the season, pretty much going in everything and so I made space for sweet mangoes in creamy and nutty paneer Kheer and what can I say about this makeover, Shahi Mango Paneer Kheer turned out marvellous, the creamy kheer turned into an alluring dessert. Mangoes, saffron, nuts and thickened creamy milk works so well with each other and definitely blends and creates a sweet and soothing harmony between flavours!.

Shahi Mango Paneer Kheer became definitely one of my favourite desserts. This dessert of mine is with little variation. During most of the celebrations Paneer Kheer is served and happily devoured by young and old.


  • 1 cup paneer – grated
  • 3 cup whole milk
  • 1 cup single cream
  • 3 cup mango pulp
  • 1 cup sugar
  • 8-10 saffron threads
  • 1/4 cup nuts chopped
  • 1 cup cut mango pieces
  • Pinch cardamom powder


  1. In a heavy bottom pan or kadai combine milk and sugar.
  2. Bring it to boil and simmer for 10 minutes.
  3. Add cream and simmer for another 8-10 minutes.
  4. Now add grated paneer and cook the kheer for another 7-8 minutes or until it gets thicken.
  5. Add cardamom powder, saffron threads and half amount of nuts.
  6. Let it cool completely and chill about an hour in the refrigerator.
  7. Once chilled add mango pulp and mix well.
  8. Once again chill for at least 2 hours.
  9. When ready to serve, take out in a serving bowl and garnish with the mango pieces, nuts slivers and rose petals and chopped mangoes.


  • I have used Alphonso mango pulp, but you can use any variety .
    If your whole milk has a higher content of fat, you may leave the cream. 
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Mango season is arriving, and Strawberry season is departing.. So how do we have best of both the world? We go for Mango Strawberry Martini.

Summer is officially the season of Mangoes. So, keep your guard down and get ready to get high on this light, sunny Mango Strawberry Martini. 
Another day.. Another Cooler.. who said Summer is going to be hot  !!!

Recipe courtsy : meghnasfoodmagic


  • 3/4 cup mango pulp
  • Ice cubes
  • Some mint (pudina) leaves
  • Sprite (or any lime drink)
  • Salt, red chilli powder, lime wedges, 1 cut strawberry and a mint leave (to decorate glass)
  • Some finely chopped strawberries


  1. Take a shaker/any bottle / mixer
  2. Add 3/4 cup mango pulp, Add ice cubes.
  3. Add some mint (pudina) leaves
  4. Add Sprite (or any lime drink)
  5. Shake it well or crush in mixer.
  6. To decorate glass, place some salt in a plate
  7. Add some red chilli powder and mix it
  8. Take 2 martini glasses, moisten the glass rim with lime wedge
  9. Dip glass into salt mixture
  10. Further add some finely chopped strawberries in glass (add sugar if you wish to)
  11. Pour mango martini drink
  12. Place a piece of strawberry and mint leave on the side of both glasses
  13. And then your Refreshing Mango & Strawberry Martini  ready!! 

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Kairi ki Sabzi is a quintessential complement that must be surely made during the summer. Flavoured with chilli and exotic spices such as heeng, Sarson, zeera, methi, kalonji, saunf, a spoonful Kairi Aur Mirch ki Sabzi can perk any and every meal.

This dish is literally my favourite, whenever I don’t feel like eating anything else, Kairi ki sabzi is the rescue.
Enjoy delicious raw mango dusted with spices and cooked to its best.

2 Raw Mangoes peeled and chopped
5-6 Green chilli Slit into half
1 tsp Vegetable oil
1 onion finely chopped
1/4 tsp Heeng
1/ 4 Sarson / Mustard Seeds
1 /4Zeera / Cumin seeds
1/4 tsp Methi / Fenugreek seed Crushed
1/4 tsp Kalonji / Onion seed
1 tsp Salt
1/2 tsp Turmeric powder
1 tsp jaggery


  1. Heat oil in a pan.
  2. Once the oil is hot, add heeng, Sarson, zeera, methi, kalonji and let them crackle for a few seconds.wp-15916290968563188727849805227651.jpg
  3. Add Onion and saute for 5 minutes.
  4. Add raw mangoes and green chilli and cook for a minute.wp-15916290970493948819702630528076.jpg
  5. Add salt, turmeric powder, until raw mangoes are softened.
  6. add jaggery and cook for 3-4 minutes.
  7. Remove the pan from heat.
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In this hot weather, everyone likes a cold dessert. This mango cheesecake is a sweet mango dessert perfect for the summer. Making it is a little time consuming but the way it turned out to be was worth all the time. The best part, however, is that you can make it even if you do not have cream cheese in the fridge, the cottage cheese(paneer) does the job perfectly.

In my recipe, I used paneer and also  whipped the heavy cream to the stiff peak before folding it into the batter which  makes the cheesecake quite light and airy

The sourness of cheesecake well sandwiched between the slightly bitter cocoa flavoured crust and the fresh mango on top.

This recipe is so special to me. Because it is the first time I tried making a cheesecake from scratch, and it came close to perfection. The taste was so good, my totally family dug into it. Do try out, I promise you’ll love it.

For the bottom crust:
1 cup Graham cracker crumbs or crushed digestive biscuits
2 tablespoons white granulated sugar
¼ cup Unsalted butter Melted and cooled

For no-bake mango cheesecake recipe:
200 gm paneer
2 medium Mangoes chopped  or 1 cup pureed
¼ cup hung yoghurt (dahi or curd) Make sure it is thick, not watery
1/4  cup white granulated sugar reduce according to your taste.
½ cup Heavy whipping cream or fresh cream or malai



  1. Making the bottom crust:
    Prepare the pan for the cheesecake. If you want to make round big cheesecake then use 9 inch or 6-inch diameter springform pan or tart pan which has a removable bottom.
  2. Generously grease the pan (bottom and sides) with butter and keep it aside.
    Or if you want to make individual serving cheesecake then use the muffin pan. Line the muffin pan with cupcake liners.
  3. Take graham cracker crumbs, sugar and melted butter in a bowl. Mix well.
    Press crumbs evenly in the bottom of the pan. I used the bottom of the glass to press it tight and even.
  4. keep in refrigerator to set for about 15-20 minutes to set.

    Making mango cheesecake filling:

  5. Take heavy cream in a bowl. Make sure it is chilled.
    Whip it till you get a stiff peak. keep it aside.
  6. Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
  7. Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
  8. I am adding mango chunks here you can add some mango puree too.
  9. Let it chill for 6-7 hours or overnight in the fridge.
  10. Once chilled and set. remove it. Decorate with a mango rose How To Make Mango Rosette
  11. gently place it into serving plate using a spatula.
  12. This recipe has no egg, no gelatin and no agar-agar, thus it will be little soft. But keep in the freezer for 5 minutes right before serving, it will look very firm.


  • Graham cracker crumbs: You can crush the digestive biscuits or Marie biscuits instead. Any cracker biscuits will work.
  • Paneer: I have made fresh, homemade paneer. You can use store-bought paneer as well. If so, please use 200 grams for grated or crumbled paneer.
  • Heavy whipping cream: You can use ‘Malai’ which you get from the top of milk. And if using store-bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.


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Mango is my favourite and chocolate is my daughters’ favourite. Therefore I made this Chocolate Cupcake with Mango rose.

It’s a beautiful combination.
These super moist chocolate cupcakes contain TONS of chocolate flavour in each cupcake!

Made from simple everyday ingredients, this easy cupcake recipe will be your new favourite. For best results, use natural cocoa powder and buttermilk. These chocolate cupcakes taste completely over-the-top with Mango.

This recipe is for cupcakes but you can easily bake it as a cake too. Only the baking time will be more in that case. I used whole wheat flour and the result was very good.



1 cup whole wheat flour

1/2 cup Maida
1/3 cup cocoa powder
1 cup powdered sugar
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter (If using salted, skip the salt)
1 cup hot water
1/2 cup dark chocolate, chopped
1 tbsp vinegar
1 tsp vanilla essence

  1. Melt butter and chocolate in the microwave or using double boiler method.
    Sift and mix the flour, cocoa and baking soda.picsart_06-28-099025866850964575000.jpg
  2.  Add salt (if using unsalted butter) and sugar. Mix until all the dry ingredients are incorporated.
  3.  Gradually pour the hot water.picsart_06-28-094383745523062422499.jpg
  4. Add the chocolate mixture, vinegar and vanilla essence. Beat well. Do not overbeat.
  5.  Transfer in your cupcake liners.
  6.  Bake at 180º C for 15-20 mins (standard size) or check using a toothpick.
  7. Remove, let it cool. Decorate with any frosting of your choice.
  8. *Makes 15-18 cupcakes.
  9. Decorated with whipped cream and mango rose .
  10. How to make mango roseHow To Make Mango Rosette
  • you can decorate cupcakes as per your choice
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