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Coconut Mango Milkshake with Honey + Chamomile

A smooth, creamy coconut mango milkshake made from coconut cream and naturally vegan. Infused with chamomile tea and drizzled with honey.
April 6, 2017
frozen treats

Vegan, creamy coconut mango milkshake with honey and chamomile.
Coconut Mango Milkshake with Honey + Chamomile | A smooth, creamy coconut mango milkshake made from coconut cream and naturally vegan. Infused with chamomile tea and drizzled with honey.

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.

Coconut Mango Milkshake with Honey + Chamomile | A smooth, creamy coconut mango milkshake made from coconut cream and naturally vegan. Infused with chamomile tea and drizzled with honey.

Coconut Mango Milkshake with Honey + Chamomile | A smooth, creamy coconut mango milkshake made from coconut cream and naturally vegan. Infused with chamomile tea and drizzled with honey.

Coconut Mango Milkshake with Honey + Chamomile | A smooth, creamy coconut mango milkshake made from coconut cream and naturally vegan. Infused with chamomile tea and drizzled with honey.

Coconut Mango Milkshake with Honey + Chamomile | A smooth, creamy coconut mango milkshake made from coconut cream and naturally vegan. Infused with chamomile tea and drizzled with honey.

 

Coconut Mango Milkshakes with Chamomile
Author: Sherrie Castellano | With Food + Love
Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Serves: 2 – 4 milkshakes
This recipe is exactly as it appears in [url href=”http://amzn.to/2nJrSbo” target=”_blank” rel=”nofollow”]Vibrant India[/url] except for two slight changes. I added steeped chamomile tea in place of the cardamom. And I used honey instead of cane sugar. I also omitted the ice altogether because the tea provided adequate liquid. If you think of it ahead of time, freeze the mango. It will make for a colder milkshake that can be consumed immediately.
Ingredients
  • 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
Instructions
  1. Steep the chamomile tea in the hot water for 5 minutes. Then discard the flowers and cool completely.
  2. Combine the cooled tea with the remaining ingredients in a blender and puree into a milkshake.
  3. Refrigerate and serve cold.
3.5.3217

Thanks to the folks at Ten Speed Press for gifting me an advance copy of Vibrant India!

Comments | 21 comments

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Comments

  1. Abby says

    April 10, 2014 at 7:00 PM

    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!

  2. Monica says

    April 10, 2014 at 7:09 PM

    What an interesting combination of flavors! I do love mangoes.

  3. Gina @ So Let's Hang Out says

    April 12, 2014 at 3:01 PM

    You’ve officially blown my mind with this one, xo!

  4. Ruthie says

    April 6, 2017 at 8:47 PM

    Seems like the yogurt could be omitted for vegans.

  5. Sherrie says

    April 6, 2017 at 8:55 PM

    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.

  6. Lisa says

    April 6, 2017 at 9:20 PM

    How much cardamom would you use? I’m not a fan of chamomile.

  7. DessertForTwo says

    April 6, 2017 at 9:45 PM

    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.

  8. Sherrie says

    April 6, 2017 at 10:14 PM

    Hi Lisa – Chitra’s recipe calls for 1/2 teaspoon cardamom.

  9. Tori//Gringalicious.com says

    April 7, 2017 at 4:10 AM

    I can’t get over how much I love this! It sounds so refreshing and delicious right now.

  10. Jessie Snyder says

    April 7, 2017 at 1:51 PM

    Oh my goodness, chamomile in a milkshake?! Dying at the idea of this.

  11. Tessa | Salted Plains says

    April 9, 2017 at 9:44 AM

    Swooning over this flavor combo. And now that it is feeling warm outside (yay!), I see this in my near future. xoxo

  12. bella says

    April 9, 2017 at 12:19 PM

    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!

  13. Jennifer Farley says

    April 9, 2017 at 8:39 PM

    The flavors in this milkshake are absolutely divine! What a combo. I’ll have to keep an eye out for this cookbook.

  14. Todd Wagner says

    April 10, 2017 at 5:45 PM

    Umm these look insane! And, I need that book SO BAD.

    p.s. In love with that drizzle shot into the blender.

  15. Valentina @Hortus says

    April 11, 2017 at 6:17 AM

    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.

  16. Traci | Vanilla And Bean says

    April 12, 2017 at 7:38 AM

    I need to get my hands on Vibrant India! This sounds like such a delicious shake, and so beautifully captured.

  17. Sherrie says

    April 12, 2017 at 2:16 PM

    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.

  18. Meredith | Earth & Oven says

    April 28, 2017 at 12:20 PM

    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!

  19. Noora says

    May 29, 2018 at 1:15 AM

    Since there are different sizes of coconut milk cans, could you please tell me the equivalent?

  20. Sherrie says

    May 29, 2018 at 5:23 PM

    Hi Noora – I’m referring to the standard 13.5 ounce can.

  21. Noora says

    May 29, 2018 at 11:07 PM

    Thank you!

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