Mango Buttermilk Shake is cool, creamy, with a nod to the tropics. This shake has me yearning for warmer weather.
As a child, I remember my dad eating buttermilk and cornbread. He would crumble up some leftover cornbread in a glass, pour in the buttermilk, and eat it with a spoon.
I’ve never been a fan of buttermilk when it comes to straight-up chugging. I would definitely need a chaser.
However, when it comes to cooking/baking, buttermilk is hard to beat. I sang buttermilk’s praises when I shared my Mexican corn casserole.
Benefits of Buttermilk
Buttermilk is acidic like sour cream and yogurt. It helps tenderize the gluten in pancakes and cake batter. Soaking chicken in buttermilk before frying makes it tender, juicy, and crispy.
Don’t even get me started on buttermilk biscuits or cornbread. Buttermilk seems to make everything better.
Also, buttermilk is surprisingly low in fat and calories. While buttermilk was once the low-fat leftover portion of milk or cream after it had been churned, today buttermilk is made from non-fat or low-fat milk.
Buttermilk is also a good source of vitamin D, calcium, and phosphorus.
Mango Buttermilk Shake Ingredients At A Glance (full recipe card down below)
- diced, frozen mango
- sugar OR no-calorie sweetener of your choice
- vanilla extract
Mango Buttermilk Shake
I doubled the recipe and whipped up a batch of Mango Buttermilk shakes on a lazy Sunday afternoon and served them to my kids and their significant others. Everyone loved them.
One of the girlfriends asked if I used yogurt and was surprised when she found out it was buttermilk.
The shakes are thick, creamy, and full of mango flavor. It’s the perfect shake for breakfast or a snack. And it doesn’t “taste” like buttermilk at all!
- 4 cups diced frozen mango
- 1 cup low-fat buttermilk
- 1 Tablespoon granulated sugar OR Splenda
- 1/2 teaspoon pure vanilla extract
- Additional buttermilk (up to 2/3 cup)
- Add mango, 1 cup buttermilk, sweetener, and vanilla extract to a blender. Process until smooth.
- Add remaining buttermilk, a little at a time, and process until desired consistency is reached. You may not need to add all the additional buttermilk.
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Amount Per Serving Calories 217Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 313mgCarbohydrates 45gFiber 4gSugar 42gProtein 7g
I, for one, love using buttermilk in recipes. Do you ever drink buttermilk or use it in recipes?
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