Ingredients
Method
- STEPS1. Blend the Mastani base: Add 3 cups ripe Alphonso mangoes, chopped and chilled, 1.5 cups vanilla ice cream, 2 cups chilled full-fat milk, 3 tablespoons sugar (optional, adjust to mango sweetness), and 0.5 teaspoons cardamom powder to a blender. Blend on high speed until completely smooth, thick, and creamy. Taste and adjust sugar based on the sweetness of your mangoes. The mixture should be noticeably thicker than a regular milkshake — this is what makes a Mastani a Mastani!2. Prep the glasses: Divide 1 cups fresh Alphonso mango chunks (for topping) equally among 4 tall glasses, placing the mango chunks at the bottom and pressing a few pieces against the sides of the glass for a beautiful visual effect.3. Pour the shake: Pour the blended mango mixture into each glass, filling them about three-quarters full. Leave enough room for the ice cream topping — this is essential to the classic Mastani presentation.4. Top with ice cream: Place 2 generous scoops of 8 pieces vanilla or mango ice cream scoops (for topping) on top of each glass. You can use vanilla for a classic version or mango ice cream to double down on the mango flavour.5. Garnish & serve immediately: Sprinkle 3 tablespoons chopped mixed nuts (almonds, cashews, pistachios) over the ice cream. Add 2 tablespoons tutti frutti (candied fruit) and top each glass with 8 pieces glazed cherries for that iconic colourful Pune street-style finish. Serve immediately with a long spoon and a wide straw — you'll need both!
NOTES**What is Mango Mastani?**Mango Mastani is Pune's most iconic drink-dessert — a thick mango milkshake so rich it sits somewhere between a shake and a dessert. It's named after Mastani, the legendary warrior queen and second wife of Peshwa Bajirao I, known for her beauty and grace. The most famous version is served at Sujata Mastani in Pune, where they boldly clarify: Mastani is NOT ice cream!
**Tips for the authentic experience:**- **Use Alphonso mangoes** — their sweetness, low fibre, and intense flavour are what make this drink truly special. Kesar mangoes are a great second choice.- **Everything must be chilled** — use cold milk, frozen ice cream, and pre-chilled mango for the thickest, coldest result.- **Don't skip the cardamom** — it adds a subtle warmth that elevates the whole drink.- **Serve immediately** — the ice cream melts fast and the magic is in that first sip while everything is perfectly cold.
**Variations:**- *Vegan version:* Use coconut milk instead of full-fat milk and dairy-free mango sorbet in place of ice cream.- *Extra thick:* Reduce milk to 1 cup and add an extra ½ cup of ice cream to the blend.- *Kesar Mastani:* Add a pinch of saffron soaked in 1 tbsp warm milk to the blender for a royal twist.
**FAQ:**- *Can I use frozen mango?* Yes — frozen Alphonso mango works well and makes the shake even thicker and colder. No need to thaw.- *Can I make it ahead?* Blend the base and refrigerate for up to 2 hours. Add toppings only just before serving.- *Is Mastani the same as a mango milkshake?* No! A Mastani is significantly thicker, richer, and more indulgent — it's served in a tall glass with ice cream on top, making it a full dessert experience.- *Where did Mango Mastani originate?* It originated in Pune, Maharashtra, India, and is most famously associated with Sujata Mastani, a decades-old eatery in the city.