With summer bringing the unmistakable aroma and sweetness of mangoes across Pakistan, experts are highlighting which varieties are best suited for making the popular mango shake.
Markets, street vendors and households are currently filled with a wide range of mango varieties, including Dasheri, Kesar, Chaunsa and the limited-cultivation Alphonso, locally known in some areas as “Alfans.”
While mangoes are widely enjoyed in multiple forms from ice cream and desserts to juices, salads and drinks mango shake remains one of the most popular summer beverages.
Food experts and enthusiasts say Alphonso mango is considered the best choice for mango shakes due to its naturally creamy texture, minimal fiber and rich sweetness that blends smoothly with milk. Its strong aroma is also said to enhance the flavor, often eliminating the need for added sugar.
Experts note that not all mango varieties produce the same quality shake. The ideal mango for blending should have low fiber, a naturally sweet pulp, a creamy consistency and a high flesh-to-seed ratio.
Kesar mango is also widely regarded as a strong alternative, producing a thick and flavorful shake with its deep orange pulp and rich sweetness. Dasheri, meanwhile, is preferred for lighter, more refreshing shakes due to its fragrance and juiciness.
Experts also caution against using overripe mangoes, which can sometimes develop a fermented smell that affects taste.
For best results, they recommend chilling mangoes before blending, using full-fat cold milk, and even freezing mango chunks to create a thicker shake. A light blend is advised to avoid thinning the texture, while optional additions such as cardamom or saffron can enhance flavor.
Overall, experts say the secret to the perfect mango shake lies not only in the recipe but also in selecting the right variety of mango.
