Mango Thandai or Aam Thandai is a refreshing and cooling Indian drink, and a delicious twist to the traditional thandai recipe specially prepared during summer when mangoes are in peak season.
Wish you all a very happy Holi 2021!!!
I really don't have much to explain in this post because I am sure if you are already following my blog, you will know what this drink is all about except for when to add the mango puree to the thandai base and what type of mangoes tastes the best.
I have already explained in my last post about what Holi is, why Holi is celebrated, what is Thandai, and how to make thandai masala powder, and how to make thandai drink at home from scratch.
If you have missed all this please read my post on THANDAI DRINK.
Mango Thandai or Aam Thandai is a quick and tasty twist or variation to the authentic thandai recipe. If you are a mango lover then you are going to love this simple mango drink recipe.
Some of my favorite and best tasting mango varieties.
I can go on with names of mangoes that are available in India, specially during the peak season from March to May, but I love Alphonso, Banganapalli, Badami, and Mundappa a lot and we buy the same from the market when mangoes are in season. If you are looking for color along with taste you cannot beat the king of mangoes, Alphonso. I prefer adding puree made from fresh mango pulp as it enhances the taste of the dish.
But if you want to make this recipe during the off-season to satisfy your craving or if fresh mangoes are not available then use canned mango pulp. But the taste will vary accordingly due to the preservatives added in canned mango pulp.
Another important tip while using mango puree in milk-based drinks like this one or in kheer or pudding is that - always make sure you add mango puree only when the milk reaches room temperature else the milk may milk curdle and your drink is going to be a disaster.
Ingredients for Mango Thandai or Aam Thandai
The recipe for thandai masala remains the same. Vary the amount of spices, nuts, and seeds as per your taste.
For Thandai masala or powder
15 to 18 Almonds or Badam
15 Cashews
16 to 20 Black peppercorns or Kali mirch
12 to 15 Green Cardamom pods or Elaichi
1 tablespoon Fennel seeds or Saunf
1 tablespoon Poppy seeds or Khus Khus
1 ½ tablespoon Watermelon seeds or Magaz
1 tablespoon Dried rose petals
⅛ teaspoon Saffron strands or Kesar
Mango Thandai Drink
4 cups Whole milk ( 1 liter)
½ cup Sugar
1 ½ to 2 cups, Mango puree, as per taste
Sliced Pistachios, for garnish
Rose petals, for garnish
How to make Mango Thandai at home?
The steps to prepare mango thandai remain the same as the traditional and authentic THANDAI DRINK (that includes making thandai powder or masala, adding it to milk along with sugar, and then allowing milk to absorb all flavors, and finally straining it using a sieve or filter), except for a final step explained below.
Once the traditional thandai is ready and chilled, you should add the mango puree and mix everything well. Keep it in the refrigerator till you are ready to serve. This drink tastes good only when served chilled. Room temperature thandai will not taste as good as the chilled one. To save time add chilled mango puree (from a tin) or puree from chilled mangoes.
Different types of Thandai that I know and I have tried
- Thandai or Traditional Thandai: Also called badam or almond thandai is prepared using assorted nuts, seeds, and spices.
- Rose Thandai: This is prepared by adding rose essence or syrup, rose petals, and also gulkand.
- Guava Thandai: Addition of guava juice in the drink
- Badaam Kesar Thandai or Pista Kesar Thandai: Made with extra saffron (kesar) and almonds or pistachios
- Bhang Thandai: Weed drink, cannabis-infused drink that includes the addition of bhang causing intoxicating effect when consumed.
All these variations of thandai taste best when prepared using whole milk. But feel free to use half and half, 2 % milk, or skim milk too. But if you want to make it vegan or dairy-free, then add coconut milk or almond milk instead of regular milk.
What is your favorite thandai flavor? The choice does not end here. Since this drink is specially prepared in India during the Holi festival or from the beginning of the summer season, you can add fruit juice or puree from fresh fruits available in Summer like jambu, Jamun, melons, etc., to make thandai.
If you are still looking for last-minute recipes (sweets, desserts, and snacks ) to try for holi or any Indian festivals like Diwali, Ugadi, Navratri, Ramdan feel free to check
- Best Indian sweets and desserts recipes
- Diwali snacks recipes
- Fasting or Vrat recipes
- Diwali sweets recipe
Printable recipe for Mango Thandai or Aam Thandai
Recipe card
Mango Thandai | Aam Thandai
Ingredients
For Thandai Masala or Powder
- 15 to 18 Almonds or Badam
- 15 Cashews
- 16 to 20 Black peppercorns or Kali mirch
- 12 to 15 pods Green Cardamom or Elaichi
- 1 tablespoon Fennel seeds or Saunf
- 1 tablespoon Poppy seeds or Khus Khus
- 1 ½ tablespoon Watermelon seeds or Magaz
- 1 ½ tablespoon Dried rose petals
- ⅛ teaspoon Saffron or kesar
Mango Thandai Drink
- 4 cups Whole milk (1 litre)
- ½ cup Sugar
- 1 ½ to 2 cups Mango puree , as per taste
- Pistachios , sliced, for garnish
- Rose petals , for garnish
Instructions
Step 1 - Prepare Thandai Masala paste or powder
- Soak almonds or badaam overnight in water or 20 minutes in hot water before you start making thandai.15 to 18 Almonds
- Peel the almonds, add them to the blender or mixie jar along with all other nuts and spices - cashews, peppercorns, cardamom pods, fennel seeds, poppy seeds, watermelon seeds, dried rose petals, saffron and blend it to a coarse powder or add 2 or 3 tablespoon of milk and make a smooth paste.15 Cashews, 16 to 20 Black peppercorns, 12 to 15 pods Green Cardamom, 1 tablespoon Fennel seeds, 1 tablespoon Poppy seeds, 1 ½ tablespoon Watermelon seeds, 1 ½ tablespoon Dried rose petals, ⅛ teaspoon Saffron
Step 2 - Prepare Thandai Drink
- Add milk to a heavy bottom pan on medium heat and let it come to a boil. Switch the flame to low, add sugar, thandai masala (from Step 1), and whisk it.4 cups Whole milk, ½ cup Sugar
- Let the sugar dissolve completely. Switch off the flame. Let it sit for 60 minutes.
- Cover it and simply refrigerate for 4 to 5 hours or overnight for the best flavors. This allows the milk to get infused with all the flavors even before we strain it.
- Using a sieve or filter, strain the thandai into a pitcher or vessel. Press down the solid masala that is left in the sieve using the back of a spoon to extract all the milk and get the maximum flavors.
- At this point, you should add the mango puree and mix everything well. Start with 1 ½ cups and add more if you need a strong mango flavor. Keep it in the refrigerator till you are ready to serve. This drink tastes good only when served chilled. Room temperature thandai will not taste as good as the chilled one.1 ½ to 2 cups Mango puree
- Mango Thandai is ready. Pour it into matka or serving glass and garnish it with pistachios, saffron, rose petals if desired.Pistachios, Rose petals
Notes
- Always make sure you add mango puree only when the milk reaches room temperature else the milk may curdle and your drink is going to be a disaster.
- You can also add small chunks or cubes of ripe mangoes to the drink before serving if desired.
- Vary the amount of nuts, spices, and sugar to taste. I have used whole milk and it gives the best result.
- Poppy seeds are used to get that creamy texture. But if it is not available, substitute it with cashews or skip it.
- Cardamom seeds are added for their flavor, peppercorns for heat, fennel seeds for cooling effect while preparing thandai masala powder. You may increase or decrease the spices and adjust depending on how strong flavors you prefer in the drink.
- Simply substitute milk with any dairy-free milk like almond milk, soy milk, or coconut milk for a vegan Thandai.
Nutrition
If you like this Indian Mango Thandai drink recipe
Don't miss to check out some of my popular and delicious Indian recipes to try this festival and holiday season, special occasions, or any time of the year.
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Dana Sandonato
This is such a gorgeous recipe! The bight yellow with the pistachios and the rose petals! So beautiful. I can't wait to see how it tastes!