Vegan, creamy coconut mango milkshake with honey and chamomile.
A copy of Chitra Agrawal’s beautiful and inspiring new cookbook, Vibrant India recently landed on my doorstep. Truthfully, I don’t know the first thing about cooking authentic Indian food. I do however, know a thing or two about how to eat it though.
Chitra’s book is equal parts familiar and unknown to me. And I like the challenge of cooking within those confines of unfamiliarity. New to me spices. And produce. And cooking techniques. It’s all refreshing and within reach. I like the addition of this cookbook on my shelf.
As I thumbed through it, there were so many dishes calling my name. Mainly all of the lentil ones. Particularly the dosa. This will be attempted on my next lazy Saturday. Those still happen, right? I haven’t seen one in a while.
Near the end of the book in the ‘sweets and drinks’ chapter was a coconut mango milkshake. A recipe nearly identical to the chamomile coconut mango milkshake from deep within my archives. And I had been meaning to tweak, re-photograph and bring this oldie to light. It had always been a favorite of mine, but I never had the time or the reason to resurface it. Until now. Kismet I suppose.
This coconut mango milkshake with chamomile tea and honey are similar to the Chitra’s recipe in Vibrant India. I used the same coconut and yogurt base, but in lieu of spicing it with cardamom and sweetening it with cane sugar, I infused it with botanical flowers and drizzled it was honey. Because I like chamomile a lot. I like to add it to cocktails and cream soda.
I also added a pinch of pink Himalayan salt. Because I couldn’t help myself.
- 2 tablespoons loose chamomile tea
- 1/2 cup hot water
- 2 mangoes, peeled and cubed {see notes}
- {1} can full-fat coconut milk {refrigerated for at least 4 hours}
- 1/2 cup plain yogurt
- 1/4 teaspoon sea salt
- 1/4 cup honey, plus more for drizzling
- Steep the chamomile tea in the hot water for 5 minutes. Then discard the flowers and cool completely.
- Combine the cooled tea with the remaining ingredients in a blender and puree into a milkshake.
- Refrigerate and serve cold.
Thanks to the folks at Ten Speed Press for gifting me an advance copy of Vibrant India!
Abby says
I adore mangoes (as do my kids) and saw the Ataulfo variety are going to be on sale at my favorite market tomorrow. I’m planning to buy quite a few. I see this milkshake in my future. Thank you for sharing the recipe!
Monica says
What an interesting combination of flavors! I do love mangoes.
Gina @ So Let's Hang Out says
You’ve officially blown my mind with this one, xo!
Ruthie says
Seems like the yogurt could be omitted for vegans.
Sherrie says
Hey Ruthie – it might lack a little depth and tang, but if yogurt isn’t your thing feel free to omit it. And if honey isn’t your thing either, any sweetener will do the trick.
Lisa says
How much cardamom would you use? I’m not a fan of chamomile.
Sherrie says
Hi Lisa – Chitra’s recipe calls for 1/2 teaspoon cardamom.
DessertForTwo says
I have so many things to say!
1. You and I are soul mates because of our love of lentils.
2. I’ve been wanting this book so bad! I adore Indian food. When I first discovered it, it gave me the courage to jump into full-time vegetarianism.
3. Your pinch of salt is what makes your food SO killer.
4. You taught me to love chamomile with your strawberry-chamomile shrub.
5. You’re pretty. I like you.
Tori//Gringalicious.com says
I can’t get over how much I love this! It sounds so refreshing and delicious right now.
Jessie Snyder says
Oh my goodness, chamomile in a milkshake?! Dying at the idea of this.
Tessa | Salted Plains says
Swooning over this flavor combo. And now that it is feeling warm outside (yay!), I see this in my near future. xoxo
bella says
I can just taste these flavors now as I imagine them together. I will most definitely have to try this asap. Thank you for sharing!
Jennifer Farley says
The flavors in this milkshake are absolutely divine! What a combo. I’ll have to keep an eye out for this cookbook.
Todd Wagner says
Umm these look insane! And, I need that book SO BAD.
p.s. In love with that drizzle shot into the blender.
Valentina @Hortus says
These sound incredible and I’d love to try them out! The only problem I’ve been having with chamomile tea (in my experience) is that you need a lot of it if you want to make sure to taste it. Pinned, xx.
Sherrie says
Hey Valentina – I agree! I’ve done a lot of experimenting with chamomile for that reason specifically. And, the chamomile here shines. I made sure of it. I promise, xx.
Traci | Vanilla And Bean says
I need to get my hands on Vibrant India! This sounds like such a delicious shake, and so beautifully captured.
Meredith | Earth & Oven says
I absolutely love your take on this mango milkshake. I am not one to have cardamom around the house but I can imagine a sprinkle of chamomile would do this juicy drink justice!
Noora says
Since there are different sizes of coconut milk cans, could you please tell me the equivalent?
Sherrie says
Hi Noora – I’m referring to the standard 13.5 ounce can.
Noora says
Thank you!