10 ripe chikoos—washed, peeled, and deseeded.
2 glasses chilled milk
4 ice cubes
Chikoo milkshake is a typical tropical drink, ideal for relentlessly scorching summers. While binging on ice cream only adds more pounds, milkshakes are less much less fatty and sugary, and evidently healthier substitutes to cool-off.
Sapodilla, commonly known as chikoo in Hindi, is extensively cultivated in South and Southeast Asia.
Chikoo comprises about 24% percent vitamin C, 20% dietary fiber, 5% potassium, and considerable amounts of folates and magnesium. Now, that’s some good news for chikoo lovers!
Like most fruits, the skin of the Chikoo fruits is rich in vital nutrients and has a delicate skin. Therefore, there’s no need to peel off the skin while consuming the fruit. However, to blend your milkshake, you may or may not peel the skin.
How to make Chikoo Milkshake
You may also add chocolate powder into the blender for color and flavor. Chikoo milkshake goes well with ice cream, cookies, and wafers.