My mom’s favorite fruit is Mango.
And this recipe is dedicated to her because she always loved mango juice. So, I thought I’d write a recipe for Korean Mango Milk – It’s sweet, creamy, and bursting with the natural flavor of ripe mangoes.
This popular Korean drink is often found in trendy cafés, but the best part is you can make it right at home with just a few simple ingredients.
Unlike artificial mango drinks, this version is made with fresh mango purée, creamy milk, and a hint of sweetness, – it’s the perfect summer drink!
It’s a cross between a smoothie and flavored milk, making it lighter than a mango milkshake but still rich and satisfying.
Whether you enjoy it as a mid-day treat, a dessert, or a breakfast on the go, it’s the ultimate tropical delight.
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Tips for the Best Mango Milk
Getting the balance of flavors and colors just right is key. Here are a few essential tips to keep in mind:
- Use ripe, juicy mangoes for the best natural sweetness. Ataulfo (Honey) mangoes or Alphonso mangoes work best for their rich flavor and smooth texture. If mangoes aren’t in season, frozen mango chunks work just as well. A high-speed blender will help you get a perfectly smooth purée.
- For a more intense mango flavor, mix in a little mango juice or mango nectar with the milk. Pure mango pulp can be a great alternative if fresh mangoes aren’t available.
- Want it creamier? Swap regular milk for evaporated milk or coconut milk for a rich, tropical taste. A good coconut milk brand will make the drink extra indulgent.
- To make it boba-style, add chewy tapioca pearls or mango jelly cubes for a fun texture.
- For a café-style presentation, drizzle a little mango purée along the sides of the glass before pouring in the milk to create a beautiful marble effect.
Now, let’s dive into the recipe!
Let’s get to the recipe!
Korean Mango Milk
Course: BreakfastDifficulty: Easy2
servings5
minutesIngredients
1 large ripe mango, peeled and diced
1 tbsp honey or sugar (adjust to taste)
1 cup whole milk (or oat milk for a dairy-free option)
½ cup ice cubes (optional, for a colder drink)
¼ tsp vanilla extract (optional, for extra flavor)
¼ cup diced mango (for topping)
Directions
- In a blender, combine the diced mango, honey (or sugar), and half of the milk. Blend on high speed until smooth, creating a thick mango purée. If you like an extra smooth and silky consistency, strain the purée through a fine-mesh sieve to remove any fibrous bits.
- Pour the remaining milk into a serving glass, then slowly add the mango purée, allowing it to swirl beautifully into the milk. If you prefer an even consistency, stir gently to mix everything together.
- Top the drink with extra diced mango pieces for a little texture and garnish. If you want it extra cold, add a few ice cubes or chill the drink in the fridge for 15 minutes before serving.
- Enjoy immediately with a wide straw to sip up the mango goodness!
- I personally use coconut milk because I love the tropical flavors it brings!
Variations and Substitutes:
Dairy-Free: Use oat milk, almond milk, or coconut milk instead of regular milk for a vegan-friendly version.
Extra Thick: Blend with a few spoonfuls of Greek yogurt to make it more like a mango lassi. Protein Boost: Add a scoop of vanilla protein powder for a nutritious post-workout drink.
Iced Mango Latte: Mix mango milk with cold brew coffee or matcha for a unique twist. Strawberry-Mango Fusion: Blend in a few strawberries for a fun flavor mix.
This pink matcha latte is a perfect blend of earthy matcha and subtle sweetness with a stunning visual appeal.
Korean mango milk is one of the easiest yet most satisfying drinks you can make at home. It’s light, fruity, and irresistibly creamy—a tropical dream in a glass. Enjoy!
