This recipe is adapted from an old Parsi (Indian-Zoroastrian) cookbook called Jamva Chaloji. The author, Katy Dalal, has a recipe for something called “Cold Milk,” which has organic milk, sugar, ground pistachios, vanilla extract, cardamom, and nutmeg. Intrigued as I was, my eyes shifted to a different recipe for something that was actually what it sounded like: Mango Milkshake, which only has mango, organic milk, and sugar, to taste. I drink it like I would a smoothie, either for breakfast or as a post-workout drink, but I can’t think of an occasion where such a simple, humble mix of ingredients wouldn’t fly.
It's tempting to skip heating portion of this recipe, but boiling and simmering the milk thickens it, as well as intensifies the sweetness. Use the opportunity to infuse it with a flavor you like: I like vanilla, but cardamom, cinnamon, even a chile pepper, would be fine additions here. —Nikkitha Bakshani
2-inch piece vanilla pod, or other infusion of your choice*
medium-sized ripe mangoes, skin and core removed, or 2 1/2 cups frozen mango chunks, defrosted
Add sugar to milk and bring it to a boil, then simmer for 7 minutes. Chill in the refrigerator or freezer (30 minutes in the freezer with a couple of metal spoons in the milk works well for me). This is a great thing to do ahead of time and keep in the fridge, alternatively.
When ready to drink, add the mangoes to a blender along with the chilled milk and salt, and liquidize.