Mango thandai recipe, easy aam thandai

Mango thandai with simple ingredients and procedure. A yummy twist to the regular thandai, with the tropical fruit added for flavour in this thandai inspired drink.

I got to know this simple thandai recipe from my friend and love it a lot. I saw this idea of mango thandai in a restaurant menu in Insta feed and wanted to try this mango season. This year, I haven’t purchased much mangoes as I did not frequent Indian groceries like I used to. Only a couple of dozens may be. Banganapalli and Alphonso, one dozen in each.

mango-thandai-recipe

So tried mango thandai when I had stock of mangoes. For such drinks and dishes with mango, I prefer Alphonso as it gives colour, flavour and for it’s sweetness as well.

I have cashew in this recipe instead of 1 tsp khus khus (poppy seeds). You can also use magz in place of it.

mango-thandai

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Mango thandai

Mango thandai with simple ingredients and procedure. A yummy twist to the regular thandai, with the tropical fruit added for flavour in this thandai inspired drink

Total Time 1 hour 5 minutes

Cup measurements

Ingredients

  • 1 Mango large Alphonso
  • 7 almonds
  • 3 cashews
  • 5 black pepper
  • 1/8 tsp cumin seeds
  • 1/8 tsp fennel seeds
  • 2 cardamoms green
  • 3 tbsp sugar
  • 1 cup milk boiled & chilled
  • 1/4 cup water

Instructions

  • First soak almonds, cashews, pepper, cumin, fennel in  enough water for an hour.

  • Peel the almonds and grind it smoothly with the other ingredients we soaked. Use 1/4 cup water for grinding.

  • Filter it through a metal strainer. Discard the remains.

  • Blend the pulp of mango with sugar(scooped using a spoon form a sliced mango)

  • Mix ground pulp with the previously ground item.

  • Add boiled cooled milk and mix well. You can also run everything in a blender for a spin to mix.

  • Enjoy cold.

Notes

  • Instead of cashew, use a tsp of khus khus or magaz seeds.
  • Do not skip straining the ground nuts/ spices.
  • Avoid using black pepper more than mentioned.
  • Adjust mango pulp according to the taste you want.
  • It is best to consume as soon as you mix milk with mango.

Mango thandai method:

  1. First soak almonds, cashews, pepper, cumin, fennel in  enough water for an hour.
    first-soak
  2. Peel the almonds
    step-2-peel
  3. Grind it smoothly with the other ingredients we soaked. Use 1/4 cup water for grinding.
    step-3-grind
  4. Filter it through a metal strainer. Discard the remains.
    step-4--filter
  5. Blend the pulp of mango with sugar(scooped using a spoon form a sliced mango)
    step-grind-mango
  6. Mix ground pulp with the previously ground item. Add boiled cooled milk and mix well. You can also run everything in a blender for a spin to mix. Enjoy cold.
    final-step-mango-thandai

Serve immediately cold!
mango-flavour-thandai

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