This Mango Thandai is my tropical twist to the classic Indian Thandai! It combines sweet mango goodness with the refreshing Thandai flavors packed with nuts and aromatic spices. With a sprinkle of saffron, this quick and easy Mango Thandai is a perfect festive treat for any occasion.
This delightful fusion combines two beloved childhood favorites of mine: Mangoes and Thandai! While Thandai is traditionally enjoyed during festivals like Holi and Mahashivratri, I love making it year-round for its nourishing blend of nuts, spices, and milk.
The earliest signs of spring to me are when I start seeing Mangoes in grocery stores. While we may not always get Indian kinds like Alphonso and Kesar in the US, I’ve found some favorites like Kent, Hadden, and Atulfo. From making the simple Aam Ras to making delectable dishes like Mango Chia Pudding, Mango Salad, and Mango Tiramisu, I enjoy integrating them into my cooking
This simple recipe merges the delightful flavors of mango milkshake and refreshing Thandai, making it a breeze to prepare. Just make sure you have good quality Thandai powder on hand and don’t fret—I’ve got you covered with an effortless homemade Thandai Powder recipe!
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Ingredients
- Mango Pulp – I like the convenience of canned Alphonso mango pulp. Homemade pulp using sweet ripe mango varieties like Kent, Hadden or Atulfo is also a good option.
- Milk – whole milk is traditionally used to make Thandai but you can use any milk of choice as the Thandai power and mangoes will add to the creaminess.
- Thandai Powder – homemade Thandai powder is easy to make and the freshness will elevate the flavors. If you have store-bought mix you can use that too.
- Sugar – the best part of this recipe is that you can add sugar to taste or use the sweetener of your choice.
- Saffron – a little goes a long way! My Thandai Powder recipe already has saffron but a few strands in the Thandai and garnish will enhance the taste and color.
How to Make Mango Thandai
- Add all the ingredients including ice to the blender jar
- Blend until creamy and smooth. Tip – Run the smoothie option on the blender twice so you get all the flavors of the Thandai powder and skip the optional step of straining the Thandai.
Serving
Serve chilled. Perfect for breakfast, snack, or dessert! A must-try for festive celebrations like Holi and Mahashivratri.
For a fun Indian Dinner idea, pair it with Papdi Chaat, Dahi Puri, or Bhei-Puri.
Thandai can be made ahead and refrigerated for 1 to 2 days!
Substitutions
Don’t have time to make Thandai Powder? Simply add the ingredients below to the blender instead:
- 1 tablespoon almonds
- 1 tablespoon cashews
- ½ tablespoons pistachios
- 1 teaspoon melon seeds
- ½ teaspoon poppy seeds
- 1 teaspoon fennel seeds
- ¼ teaspoon black peppercorns
- 4 green cardamoms
More Indian Drinks To Try
Recipe
Mango Thandai
Easy to make, refreshing, packed with goodness of nuts and aromatic spices.
Servings: 2
Calories: 316kcal
Ingredients
Main Ingredients
Optional Garnish
Instructions
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Add all the main ingredients to a blender jar.
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Blend until creamy and smooth. Tip – Run the smoothie option on the blender twice to get all the flavors of the Thandai powder.
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Optional Step – Strain the Thandai using a mesh strainer or cheesecloth.
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Garnish with mangoes and saffron.
Nutrition
Calories: 316kcal | Carbohydrates: 45g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 79mg | Potassium: 338mg | Fiber: 3g | Sugar: 39g | Vitamin A: 2405IU | Vitamin C: 18mg | Calcium: 208mg | Iron: 12mg
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
Source: Ministry of Curry
