There are tons of ripe mangoes at the markets these days. In local Batangas markets, great looking medium sized â€œnativeâ€ mangoes were just PHP35 a kilo a few days ago (Indian mangoes can be had for PHP8 per kilo if you bargain well). I bought several kilos to see if I could make some nice ripe mango shakes for the long holiday weekend and several guests who would be out with us at the beach. I am always surprised at how pushy waiters at hotels and good restaurants are about fruit shakes when you sit down for a meal and I think I have figured out whyâ€¦the margins or profits on a fruit shake are incredibly LARGE, something on the order of a Starbucks Coffee or Teaâ€¦ What exactly would constitute an ideal ripe mango shake? I thought I should tackle this before I actually pulled out my heavy duty blender and started experimentingâ€¦
A perfect mango shake for Marketman should have an intense fresh mango flavor and perfume, possess an incredibly deep natural color, have the right consistency (a bit thick at the start, a bit thinner as the ice melts), just the right amount of sweetness and be ice cold on arrival. Sounds simple but it is surprising how many establishments just cannot seem to get this drink right. Here are some of the classic flawsâ€¦ shortcut use of canned mango juice to augment just a scant slice or two of fresh mango, unripe or disgusting tasting blemished mangoes are used, too much sugar, hot fruit, lousy blender, etc. all contribute to a sub-standard end product. I made several batches of juice last week and I was extremely happy with my later attempts.
To make approximately 4 glasses of mango juice. Scoop out the flesh of 4 perfectly ripe and fragrant mangoes. The native ones were superb precisely because of their intensely yellow orange flesh and their almost organic, all natural provenance. Place them in a bowl in the fridge to chill completely. Next make some sugar water by dissolving 1 cup of sugar in Â½ cup of water over low heat. Allow this mixture to cool. To make, pull out a really good blender. I use a high powered Waring blender, and I do find that cheaper alternatives result in an inferior blend. Pile in the flesh of four mangoes, lots of ice, about 1/4 or less of your sugar water and some cold water (1/4 cup to start) and blitz away. Test the mixture for thickness and adjust by adding sugared water or water as you please. The resulting shakes were absolutely superb. The champagne flute with juice up top was a first attempt that scored 8.8/10.0 but the real winner was the next day when the mangoes had ripened just a touch more and the resulting shakes were deep yellow orange and smelled like a mango, had the right consistency, sweetness and possessed the ability to give you brain freeze if you sipped it too fast (glass down at the bottom).
Some further thoughtsâ€¦ if you want a slight variation, add just a touch of lime juice to brighten the drink. Always garnish with mango or mint to give it extra oomph. I like to use champagne flutes to serve this drink as it makes it special and you donâ€™t get too much as it can be quite rich and filling. I would rather have a flute of superb mango shake than a huge glass of a watery mango water. Also, for breakfast, consider a thicker alternative served in a small low glassâ€¦kind of like having a cold blended fresh mango as a start to your breakfast mealâ€¦yum. Total cost of these shakes? Perhaps just 10-12 pesos each. Yet they easily cost PHP100 at a restaurant or hotel. Now I know what drink I will be pushing if I ever open a restaurant. At least mine will be properly made from fresh mangoes whenever possibleâ€¦