Vegan Malunggay Moringa Milkshake

Here I go again with my malunggay/moringa recipes. This might be my last one for now, but I think I wanted to end my malunggay streak with a refreshment or even dessert. You’ve heard of malunggay latte, malunggay matcha, but have you heard of malunggay milkshake? Nope, not a smoothie—it’s a milkshake, a vegan milkshake, to be exact.

The big difference between smoothies and milkshakes, for me at least, is that smoothies are very fruit and vegetable-heavy, while milkshakes rely more on ice cream, milk, and more indulgent ingredients. Nutritionally speaking, smoothies are better, but flavorwise, I prefer milkshakes. So, to make milkshakes relatively healthier, I added some sweet fruit like yellow mangoes and malunggay or moringa.

What is malunggay? It’s the Tagalog word for moringa, a dark leafy green that grows abundantly in Southeast Asia, including the Philippines. It’s a superfood loaded with nutrients and super cheap in the Philippines (sometimes you can literally just ask your neighbor for some harvest). Yet, somehow, people tend to overlook it and use it only in classic dishes like Tinola or Munggo.

To break out from the malunggay stereotype, I hope to introduce you to other ways you can enjoy this delightful leafy green. You can refer to my previous posts featuring savory malunggay sauce and creamy malunggay pesto. To sum up this trilogy, I introduce you to something refreshing and sweet. It’s another way to showcase the versatility of our very own malunggay vegetable.

Vegan Malunggay Moringa Milkshake

 

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Ingredients

• one tablespoon of malunggay/moringa leaves
• one yellow mango, peeled and sliced
• four tablespoons of vegan whipped cream or vegan vanilla ice cream, or more to taste
• 1 cup plant-based milk (I used the local brand, Dehusk)
• 1 tablespoon sugar or your preferred sweetener, or more taste
• ½ cup ice cubes

Instructions

1. In a blender, combine the malunggay, mango, vegan whipped cream, plant-based milk, and sugar.
2. Blend until everything is smooth.
3. Adjust sweetness and consistency to preference.
4. Serve cold. You can top with more sliced yellow mangoes for presentation.

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