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.

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.

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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

Course Drinks

Cuisine Indian

Prep Time 5 minutes

Cook Time 0 minutes

Soaking time 1 hour

Total Time 1 hour 5 minutes

Servings 3

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.
   
2. Peel the almonds
   
3. Grind it smoothly with the other ingredients we soaked. Use 1/4 cup water for grinding.
   
4. Filter it through a metal strainer. Discard the remains.
   
5. Blend the pulp of mango with sugar(scooped using a spoon form a sliced 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.
   

Serve immediately cold!