Mango Shake

Serves: 6 to 8

My father’s family were ranchers.  When we visited them in the summer, the first thing we did was to visit the mango farm.  We collected a lot of mangoes.  The one that were ready to eat we ate all day long. The unripened ones we put in brown paper bags and hid them in piles of hay.  They were ready to eat within 2-3 days.  We made mango chutney, mango shake, mango pancakes, mango desserts, mango garnish, we peeled and sliced them and ate them with breakfast, lunch and dinner.

Mangoes are not only tasty they help avoid constipation, mood lifting, best of all they help the immune system.  They are known to cure throat, esophagus, and lung cancers.  Just make sure you soak them in water at least 3-4 hrs., and take out about 1-inch diameter pulp all around the stem.  We were told not to eat mangoes until after the first rain fall.  This way they will not cause any heat reaction.

Ingredients:  1 can 30 ozs. or three cups of mango pulp or 4 fresh ripe mangoes soaked, peeled and pulp chopped in ½-inch pieces; 6 cups whole milk; 2Tbsp. sugar (optional).

Blend pulp, sugar (if using) and milk in a blender for 1 minute until they are mixed well.  Pour in a large pitcher or glass bottles; chill 3-4 hrs. or overnight and serve chilled.