Cut a medium-sized melon in half (you will only need one portion so set aside the other half). Cut the half melon into slices and scoop the flesh with a spoon or teaspoon, cut into cubes and dump into the blender.
Slice the mango, discard the stone at the center, score with a sharp pointed knife to create squares then scoop out the flesh with a spoon or teaspoon directly into the blender.
Add sugar (honey works too), pour in about half a cup of cold water and top with lots of ice.
Pulse the blender a couple of times to start the processing. Then, set on low and process of about 15 seconds.
Turn up the speed to high until the ice is crushed.
Remove the cover, pour in about half a cup of milk and process on low speed for about five seconds.
Pour the mango melon milkshake into drinking glasses and enjoy.
I love melon (cantaloupe) and I love fruit shakes. Not necessarily for breakfast, and not only during the hot summer months when ice-cold fruit shakes seem nothing less than heaven-sent, but just about any time I feel like it. But melon milkshake can be monotonously sweet. I usually pour in a teaspoonful of kalamansi juice to add a refreshing zest to the sweetness of the melon.So, when I chance upon almost ripe mangoes — on the verge of sweetness but with a sharp tang of the sourness that it is about to discard (we describe as nag-a-agaw tamis) — I ditch the kalamansi juice. Half a melon and one large or two medium not-quite sweet mangoes make the perfect milkshake.Updated from a recipe originally published in October 14, 2007
Mango Melon Milkshake printed from https://casaveneracion.com/mango-melon-milkshake/ for personal use only. Not for republication nor distribution.