MANGO THANDAI RECIPE | THANDAI

Mango Thandai is a delightful twist to the traditional thandai recipe specially prepared during summer when mangoes are in peak season. If you are a mango lover then you are going to love this simple mango drink recipe.

I learned a simple thandai recipe from a friend and really enjoyed it. I found the idea of mango thandai on a restaurant’s Instagram menu and wanted to try it during mango season.

So, I tried mango thandai using my mango stock. In this recipe, I substituted khus khus (poppy seeds) with cashews. Alternatively, you can use Magz or watermelon seeds as a replacement.

THE HISTORY BEHIND THANDAI

Thandai is a unique Indian beverage containing refreshing spices, milk, and sugar to combat heat. It’s served cold, often in summer and during the Maha Shivaratri festival.

Thandai comes in various types, including almonds, cannabis, and mango. “Maha Shivaratri” is an annual Hindu festival honoring the god Shiva. This signifies the triumph over ignorance and darkness in life and the world.

To honor Shiva, followers recite prayers, fast, and contemplate virtues like honesty, non-harm, generosity, forgiveness, and the quest for Shiva. Hindu celebrations can span 3-10 days according to the lunisolar calendar.

ADDING MANGO TO THE TRADITIONAL THANDAI RECIPE

Mango enhances the classic recipe, especially in summer when they’re in season.

Ripe mangos, as per Ayurveda, boost food flavor, aid digestion, and raise energy levels. They’re sweet, warming, and have a sweet aftertaste. While they strengthen digestion, the cooling spices in our mango thandai keep this tasty drink balanced for all doshas.

INGREDIENTS FOR MANGO THANDAI

The thandai masala recipe stays consistent. Adjust spices, nuts, and seeds to suit your taste.

MANGO THANDAI DRINK

• Almonds – 15 to 18
• Cashews – 15
• Pistachios – 4 tbsp 
• Almond milk (unsweetened) – 2 cups 
• Coconut sugar – 1 tbsp 
• Mango puree, as per taste – 1 ½ to 2 cups
• Rose petals – 1 tbsp 

FOR THANDAI MASALA OR POWDER

• Black peppercorns or Kali mirch – 16 to 20
• Green Cardamom pods or Elaichi – 12 to 15
• Fennel seeds or Saunf – 1 tbsp
• Dried rose petals – 1 tbsp
• Saffron or Kesar – ⅛

HOW TO MAKE MANGO THANDAI AT HOME?

• To make the paste, soak nuts and almonds overnight.

• Peel almonds, then blend with spices (except saffron) and roughly 3 tbsp of milk in a food processor until smooth.

• Simmer mango with water on low heat, covered, until smooth purée forms.

• In a pan, combine milk, saffron, and sugar. Heat until sugar dissolves, bringing it to a gentle boil.

• Combine nut paste and mango purée in the pan, and stir thoroughly.

• Simmer for an additional 10 minutes to melt the flavors. Allow it to cool.

• Serve in a copper mug and garnish with saffron, rose petals, or extra nuts.

• Enjoy every sip!

DIFFERENT TYPES OF THANDAI

Thandai, also known as traditional badam or almond thandai, is made with a mix of nuts, seeds, and spices.

• Rose Thandai: Rose Thandai is made with rose essence, petals, and gulkand.

• Guava Thandai: Guava Thandai includes guava juice.

• Badaam Kesar Thandai or Pista Kesar Thandai: Badaam Kesar Thandai and Pista Kesar Thandai have extra saffron and almonds/pistachios.

• Bhang Thandai: Bhang Thandai is a cannabis-infused drink with intoxicating effects from bhang.

Thandai tastes best with whole milk but you can use other types too like half and half, 2% milk, or skim milk. To make it vegan, use coconut milk or almond milk.

What’s your favorite thandai flavor? You can get creative during Holi or summer by adding fresh fruit juice or puree like jambu, Jamun, melons, etc., to your thandai.

FAQs

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