I absolutely love this Mango Thandai recipe because it combines the tropical sweetness of mangoes with the rich, aromatic blend of almonds, cashews, and spices, creating a refreshing drink that’s perfect for any summer day. Plus, the luxurious touch of saffron and rose water makes me feel like I’m sipping on something truly special and indulgent, like a royal treat right from the comfort of my own kitchen!
Mango Thandai is a pleasant combination and a rich, creamy drink that I love for its flavors. It brings together all the ingredients I look for in a satisfying beverage: the ripe mangoes, complete with juice and fiber; whole milk for creaminess and richness; a mix of slivered nuts, including almonds, cashews, and pistachios; saffron for both visual appeal and flavor; and cardamom, which is almost a necessity in a Thandai.
Ingredients
Mangoes:
Mangoes that are ripe bring a natural sweetness and a creamy texture, and they are rich in the vitamins A and C.
Whole Milk:
Delivers a creamy richness, is high in calcium, and aids in the development of strong bones.
Almonds:
Healthy fats and vitamin E add creaminess when one blends the source.
Saffron:
Contributes a deep hue and fragrant taste, recognized for its antioxidant health benefits.
Poppy Seeds:
Boost flavor and mouthfeel, a source of dietary fiber and healthy fats.
Fennel Seeds:
Conduce a sweet flavor like anise, assist digestion.
Cardamom:
Provides a fragrant, aromatic essence, aids in digestion.
Ingredient Quantities
- 2 ripe mangoes, peeled and chopped
- 3 cups whole milk
- 1/4 cup almonds, soaked and peeled
- 2 tablespoons cashews, soaked
- 2 tablespoons pistachios, soaked
- 2 tablespoons melon seeds, soaked
- 1 tablespoon poppy seeds, soaked
- 1 tablespoon fennel seeds
- 8-10 strands saffron, soaked in 2 tablespoons warm milk
- 6-8 green cardamom pods, seeds only
- 1/4 cup sugar, or to taste
- 1 teaspoon rose water
- 2-3 black peppercorns
- Chopped nuts and saffron strands for garnish (optional)
Instructions
1. To obtain the best results, soak the almonds, cashews, pistachios, melon seeds, and poppy seeds in water for a minimum of 4 hours or overnight. Saffron strands, too, should soak, but in warm milk, for the same duration. The milk not only helps release the saffron’s flavor, but also its color.
2. Take the ripe mangoes and remove the peel, then chop them finely. Use a blender or food processor to combine the chopped mangoes into a smooth puree; the next step is to have it ready for use.
3. Soaked almonds should be drained and peeled before being added to a blender along with the following: cashews, pistachios, melon seeds, poppy seeds, seeds from green cardamom, fennel seeds, and black peppercorns.
4. Blend the nuts and spices until they are a fine paste. If needed, add a little bit of water to make it smooth.
5. In a big mixing bowl, pour whole milk and add the prepared nut and spice paste. Mix well to ensure the paste is fully incorporated into the milk.
6. Combine the mango puree and mix until uniform to create the base for the Mango Thandai.
7. In the mixture, add the sugar to your desired level of sweetness and stir until the sugar has completely dissolved.
8. Add the soaked saffron milk to the mixture and pour in the rose water to give it an aromatic touch. Mix it well.
9. To enhance the flavors of the Mango Thandai, chill it in the refrigerator for at least 2 hours before you serve it.
10. In glasses, serve the Mango Thandai. Garnish with chopped nuts and saffron strands, if you like, for a touch of elegance.
Equipment Needed
1. Mixing bowls
2. Blender or food processor
3. Knife
4. Cutting board
5. Spoon
6. Measuring cups and spoons
7. Strainer or colander
8. Refrigerator
9. Glasses for serving
FAQ
- Can I use frozen mangoes instead of fresh?You can use frozen mangoes, but you must thaw them before blending.
- Is there a substitute for poppy seeds?If poppy seeds are hard to come by, feel free to leave them out or replace them with a tiny amount of chia seeds, which will yield a similar texture.
- Can the thandai be made vegan?Certainly! For a vegan version, substitute almond or coconut milk for the whole milk.
- What’s the purpose of soaking the nuts and seeds?Soaking them makes them easier to blend into a smoother drink.
- How long can I store Mango Thandai?It can be kept in the refrigerator for 2-3 days in an airtight container.
- Can I adjust the sweetness level?Absolutely, you are able to adjust the amount of sugar to suit your taste. Whether you want more or less, feel free to make it your own!
- Is rose water necessary?If you don’t have any on hand, you can omit rose water. Otherwise, it adds a delicate floral note.
Substitutions and Variations
Replace whole milk with almond milk or coconut milk if you’re not able to tolerate lactose.
To create a nut-free version, substitute almonds, cashews, and pistachios with sunflower seeds or a blend of nut-free butters like tahini.
If you cannot find poppy seeds, you may use chia seeds, although the flavor will be slightly different.
Select honey or agave syrup in place of sugar for a natural sweetener selection.
Pro Tips
1. Enhance the Mango Flavor: Before blending the mangoes into a puree, taste them for sweetness. If they are not quite sweet enough, you can add a little honey to enhance their flavor.
2. Achieving a Smooth Paste: When blending the soaked nuts and spices, add a few tablespoons of the soaking water or milk if necessary to achieve a smoother, creamier paste. This will help it incorporate better into the milk.
3. Balanced Sweetness: Start by adding half of the sugar, taste the mixture, and adjust as needed. This way, you can ensure the sweetness levels are just right for your taste.
4. Infuse Milk with Spices: Consider gently warming the milk (do not bring to boil) with the nut and spice paste. This can help further infuse the flavors before cooling it down for the mango puree.
5. Chill for Best Flavor: Let the Mango Thandai chill for longer than 2 hours if you have time—overnight chilling can really meld and enhance the flavors, providing a deeper taste experience when served.
Mango Thandai Recipe
My favorite Mango Thandai Recipe
Equipment Needed:
1. Mixing bowls
2. Blender or food processor
3. Knife
4. Cutting board
5. Spoon
6. Measuring cups and spoons
7. Strainer or colander
8. Refrigerator
9. Glasses for serving
Ingredients:
- 2 ripe mangoes, peeled and chopped
- 3 cups whole milk
- 1/4 cup almonds, soaked and peeled
- 2 tablespoons cashews, soaked
- 2 tablespoons pistachios, soaked
- 2 tablespoons melon seeds, soaked
- 1 tablespoon poppy seeds, soaked
- 1 tablespoon fennel seeds
- 8-10 strands saffron, soaked in 2 tablespoons warm milk
- 6-8 green cardamom pods, seeds only
- 1/4 cup sugar, or to taste
- 1 teaspoon rose water
- 2-3 black peppercorns
- Chopped nuts and saffron strands for garnish (optional)
Instructions:
1. To obtain the best results, soak the almonds, cashews, pistachios, melon seeds, and poppy seeds in water for a minimum of 4 hours or overnight. Saffron strands, too, should soak, but in warm milk, for the same duration. The milk not only helps release the saffron’s flavor, but also its color.
2. Take the ripe mangoes and remove the peel, then chop them finely. Use a blender or food processor to combine the chopped mangoes into a smooth puree; the next step is to have it ready for use.
3. Soaked almonds should be drained and peeled before being added to a blender along with the following: cashews, pistachios, melon seeds, poppy seeds, seeds from green cardamom, fennel seeds, and black peppercorns.
4. Blend the nuts and spices until they are a fine paste. If needed, add a little bit of water to make it smooth.
5. In a big mixing bowl, pour whole milk and add the prepared nut and spice paste. Mix well to ensure the paste is fully incorporated into the milk.
6. Combine the mango puree and mix until uniform to create the base for the Mango Thandai.
7. In the mixture, add the sugar to your desired level of sweetness and stir until the sugar has completely dissolved.
8. Add the soaked saffron milk to the mixture and pour in the rose water to give it an aromatic touch. Mix it well.
9. To enhance the flavors of the Mango Thandai, chill it in the refrigerator for at least 2 hours before you serve it.
10. In glasses, serve the Mango Thandai. Garnish with chopped nuts and saffron strands, if you like, for a touch of elegance.
