2 cups ripe mango chunks (fresh or frozen)

1 cup coconut milk (chilled)

½ cup vanilla ice cream (for blending)

1 tablespoon honey or maple syrup (optional, adjust to taste)

¼ teaspoon cardamom powder (optional for extra flavor)

Topping:

3–4 scoops vanilla ice cream

2–3 tablespoons mango puree or syrup (for drizzling)

Fresh mango slices (for garnish)

Shredded coconut or coconut flakes

Crushed ice (optional)

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In a blender, combine mango chunks, chilled coconut milk, vanilla ice cream, honey (or maple syrup), and cardamom powder (if using).
Blend until smooth and creamy. Taste and adjust the sweetness if needed by adding more honey or syrup.
Pour the milkshake into a tall glass, filling it about ¾ full.
Add 3-4 scoops of vanilla ice cream on top of the milkshake.
Drizzle mango puree or syrup over the ice cream for a colorful topping.
Garnish with fresh mango slices and shredded coconut or coconut flakes.
Optionally, add crushed ice if you prefer a thicker texture or extra chill.
Serve immediately and enjoy your tropical delight!

For a dairy-free version, use dairy-free vanilla ice cream and swap honey for maple syrup.

Add a pinch of cinnamon or lime juice for extra flavor depth.

Frozen mango creates a thicker, frosty milkshake without extra ice.