Vida Recetas Editorial
The mango peel milkshake is a refreshing and surprisingly creamy drink that makes the most of a part of the fruit we usually throw away. This recipe is perfect for those looking to reduce food waste and enjoy an intense tropical flavor. The well-washed mango peel adds a slightly acidic and fibrous touch that combines perfectly with the natural sweetness of milk, creating a unique texture and a more complex taste than the traditional milkshake.
Its origin lies in make-do cooking, where every ingredient counts. It is ideal for a nutritious breakfast, a light snack, or as a base for homemade popsicles. The recipe is very versatile: you can adjust the amount of milk to achieve a thicker or thinner consistency, blend more or less to leave chunks, or even strain the mixture for a smoother texture. You can also sweeten it to taste, although many prefer it without sugar to appreciate the natural flavor.
Furthermore, it is an economical and sustainable option, as you take advantage of peels that would normally go to waste. Go ahead and try this original milkshake and discover a new way to enjoy mango.
Prep
5 min
Servings
1
Mango peel, can be freshly peeled or you can freeze the peels when you peel mangoes. Remember to wash it very well before.
Cover 2/3 of the shells with the milk. Put more or less depending on whether you like it thicker or not. And you beat it more or less depending on whether you like to find bits or not. You can also stick it in. (We took it without straining)
Add sugar or sweetener if you like it very sweet. I don't put anything on it.
You can make it mirror and freeze it to make mango pops.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
