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 flavor 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 teaspoon khus khus (poppy seeds). You can also use magz in place of it.

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5 from 2 votes

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 minutes

Cook Time 0 minutes minutes

Soaking time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 1 Mango large Alphonso
• 7 almonds
• 3 cashews
• 5 black pepper
• ⅛ teaspoon cumin seeds
• ⅛ teaspoon fennel seeds
• 2 cardamoms green
• 3 tablespoon sugar
• 1 cup milk boiled & chilled
• ¼ cup water

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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 ¼ 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 teaspoon 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.

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Mango thandai method

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

2. After that, peel the almonds.

3. Grind it smoothly with the other ingredients we soaked. Use ¼ 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 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!