Mango Mastani

Nectarous, trendy dessert from Pune, India. Check out the easy recipe!

Mango Mastani topped with Avocado Gulkand Ice cream !!
Mango Mastani topped with Avocado Gulkand Ice cream !!

The invigoration of spring never ceases to amaze me. The freshness of the crisp spring morning, the chirping of birds and the spring bulbs bravely pushing their way through  the still snow patched ground …it all lift our spirits and puts a ‘spring’ in our step, doesn’t it?

Spring from my childhood is saved in my precious memories- I hear the melodious Mynah bird and also remember the carnival of scent that came in through the windows with the flowering of the mango tree in our backyard and the burst of color in the garden in front of the house!

And with all this grandeur of nature, came the festival of Holi. Nature’s exuberance is reflected in the spirit of Holi. Holi, the festival of colors, is celebrated all over India and is very popular on many college campuses here in the US too. I wrote about the festival and the social aspect of Holi that I also love, in my post Butterscotch Sheera.

This year as I started to contemplate what sweet/ dessert I should make for Holi, I knew that the scent and taste of mango would rejuvenate me after the winter and that Mango Mastani would aptly symbolize the exuberance of spring !

Mango Mastani is a very trendy dessert in Pune, India, named after the famed beauty Mastani, of the 18th century. Typically, Mango Mastani is a thick mango milkshake made with mango pulp and ice cream and topped with another giant scoop of ice cream and nuts.

In true Indfused style, our Mango Mastani is a healthier version and is even more nectarous with added layers of yummy flavors. I have used 1% milk for the milkshake instead of ice cream and topped the Mango Mastani with my Avocado Gulkand Ice Cream

Mango Mastani topped with Avocado Gulkand Ice cream !!
Mango Mastani topped with Avocado Gulkand Ice cream !!

and dry fruit. In mango season, I add fresh chopped mangoes as topping too.

Mango Mastani

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 (8 ounce) cup, sweetened Alphonso mango pulp. I used Desai Bandhu brand.
  • ½ cup milk. I used 1 % milk
  • A tiny pinch of salt (optional)

For the topping


To make the Mango Mastani

  1. Chill the mango pulp and the milk in the freezer for a minimum of 1 hour.
  2. In a blender, blend together the frozen mango pulp, milk and the salt (if using).
  3. Pour into chilled cups.
  4. Top with the Avocado Gulkand Ice Cream, chopped dry fruit and cream (if using)


  • You may use whole milk or vanilla ice cream for the milkshake and top it with vanilla ice cream, as is typically done.
  • In the mango season, you can use fresh sweet chopped mango as a topping too.

Enjoy the colors of spring!




30 thoughts on “Mango Mastani

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    1. Thanks so much Judi. A friend of mine got me the rosebuds and rose petals from Iran that are so fragrant and have retained their beautiful color, so I cannot resist using them.


  1. Your post brought back memories of my mango trees back at home in India and mangoes have always been my first love when it comes to choosing a fruit… Oh how dearly I miss that…but shall definitely try out this recipe with the mangoes we get here in London… I don’t think it’ll taste the same as that homely feeling but something better than nothing… Thank you for sharing this recipe Sandhya! ❤️ Happy Spring!!

    Liked by 2 people

    1. Thanks Vania! I too miss the mangoes 🥭 from India. The taste of those mangoes just cannot be replicated with mangoes we get in US either. so I use the can of Alphonso mangoes for that authentic taste.
      Happy Spring Vania!

      Liked by 1 person

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