Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dessert

Mango Mastani

Pune's most iconic summer dessert — a thick mango milkshake so loaded with toppings it is practically a meal unto itself, named after the legendary consort of Peshwa Bajirao I. A tall glass filled with thick mango ice cream–based shake is then adorned with a scoop of mango ice cream on top, then layered with fresh mango pieces, tutti-frutti, sev (fine fried noodles) and jelly — a theatrical, extravagant dessert drink that Punekars (Pune residents) fiercely claim as their own.

🧺 Ingredients

• 2 cups (300 g) Alphonso mango pulp (fresh or good-quality tinned)
• 2 scoops (150 g) mango ice cream
• ½ cup (120 ml) full-fat chilled milk
• 3 tbsp sugar (adjust — Alphonso is sweet)
• 4–5 ice cubes
• 2 large scoops mango ice cream (1 per glass)
• ¼ cup fresh mango cubes (diced fine)
• 2 tbsp tutti-frutti (coloured candied fruit — essential for colour and texture)
• 2 tbsp fine sev (crispy fried chickpea noodles — sounds odd, adds crunch)
• 2–3 tbsp mango jelly cubes (or red/green jelly; from packet jelly set in advance)
• 2 glacé cherries
• 2 paper straws (thick; thin straws collapse under the weight)
• Pre-chill glasses for at least 30 minutes
• The "original" Mastani in Pune (Sujata Mastani, Pune — est. 1960s) uses a closely guarded recipe; the sev addition is their signature

👩‍🍳 How to make Mango Mastani

1. Prepare packet jelly according to instructions (mango, strawberry or mixed flavour).
2. Pour into a flat tray and refrigerate until set.
3. Cut into small cubes.
4. (Pre-prepared — must be done in advance.)
5. In a blender, combine mango pulp, 2 scoops mango ice cream, cold milk, sugar and ice cubes.
6. Blend on high for 30–40 seconds until smooth and thick — the shake should be thicker than a regular milkshake, almost pourable but barely.
7. Taste and adjust sugar.
8. Chill 2 tall glasses (300–400 ml).
9. Pour the blended shake into the glasses, filling to ¾ capacity.
10. Working on top of the shake layer: add a generous portion of mango cubes.
11. Scatter tutti-frutti.
12. Add jelly cubes.
13. Sprinkle sev over the surface (adds crunch — a Pune-specific touch).
14. Crown with 1 large scoop of mango ice cream, sitting on top of all the toppings.
15. Place a glacé cherry on the ice cream.
16. Insert a thick straw.
17. Serve immediately.
18. Mastani must be served the instant it's assembled — the ice cream starts melting within minutes.
19. Consume immediately, mixing the toppings into the shake as you drink.

Track the macros of Mango Mastani and 100s of Indian dishes with Nutri Macro India.