Taste & Texture: Sweet, fruity, thick and creamy chikoo milkshake. Summer treat: This cold and refreshing milkshake is a perfect treat during the summer season. Kid-friendly: This will be loved by kids of any age as well as adults. This makes a great after-school snack for kids. No Ice Cream Required: The chikoo fruit itself makes thick milkshake just like mangoes, so I have not added any ice cream here. Trust me, it tastes good without ice cream.
Ingredient Notes
Chikoo:
It is called sapota or sapodilla in English. Or spelled as chikku or chickoo. In India, chikoo are usually available from May to July. Sometimes they are available during the winter months (January & February) too. But in the wintertime, mom never makes chilled milkshakes. So we ate the fruit as such. Here in the USA, you’ll find the fresh chikoo (good ones) occasionally. But you can get the frozen packets all year around. Sometimes, the chikoos we buy are hard as a rock. Let them ripen on the countertop. Once they get soft and juicy, after use for making a milkshake. The best ripe fruits have a soft, melt-in-your-mouth granular texture.
Milk: Full-fat whole milk is recommended for creamy texture as this is made without ice cream. However, you can use low-fat or fat-free milk. Sugar: A little amount of sugar is required.
Step By Step Photos
Expert Tips
If using fresh chikoos then chill the fruit before making a milkshake to get a chilled milkshake. Always use chilled milk to get an instantly chilled milkshake. Adjust the amount of sugar depending on the sweetness of your fruit. With Ice cream: Add a scoop of ice cream for 1 serving and reduce the sugar a little bit.
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
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