Last Updated on 2 months by Neha Deshmukh

Mango Thandai Recipe – Authentic Indian Summer Drink with Saffron

Introduction

Oh, summer in India! It instantly brings to mind long, hot days and the need for something incredibly refreshing. For me, that something is always a glass of Mango Thandai. It’s a beautiful blend of sweet mangoes, cooling milk, and the fragrant spice of thandai powder, finished with a touch of saffron for that extra bit of luxury. I first made this for my family during a particularly scorching heatwave, and it’s been a summer staple ever since. You’ll absolutely love how easy it is to make and how wonderfully it cools you down!

Why You’ll Love This Recipe

This Mango Thandai isn’t just a drink; it’s an experience. It’s creamy, dreamy, and bursting with flavour. Plus, it’s incredibly quick to whip up – perfect when you need a fast escape from the heat. It’s also wonderfully versatile. You can adjust the sweetness, spice level, or even make it vegan! It’s a guaranteed crowd-pleaser, and honestly, it feels like a little slice of Indian summer in a glass.

Ingredients

Here’s what you’ll need to make this delicious Mango Thandai:

• 0.5 cup (approximately 120ml) ice cubes
• 0.75 cup (approximately 180ml) mango pulp
• 1 cup (240ml) whole milk
• 2 tablespoons sugar (or to taste)
• 4 tablespoons thandai powder
• 1 pinch saffron strands
• 2 tablespoons diced mango (for garnish)

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Mango Pulp: Choosing the Right Variety

The quality of your mango pulp really shines through. Alphonso mangoes are the gold standard for their rich flavour and creamy texture, but Kesar or Dasheri mangoes work beautifully too. If you’re using store-bought pulp, make sure it’s 100% mango with no added sugar or preservatives.

Thandai Powder: Homemade vs. Store-Bought

Thandai powder is a blend of spices – usually including almonds, fennel seeds, cardamom, and rose petals. You can find good quality pre-made thandai powder in most Indian grocery stores. Or, if you’re feeling ambitious, you can make your own! Homemade allows you to customize the spice blend to your liking.

Saffron: The Spice of Royalty – Quality & Usage

Saffron adds a beautiful colour and subtle flavour. A little goes a long way! Look for good quality saffron strands – they’ll have a vibrant red colour and a strong aroma. Soaking the saffron in a tablespoon of warm milk for about 10-15 minutes before adding it to the blender helps release its flavour and colour.

Milk: Full Fat vs. Low Fat – Impact on Texture

Traditionally, thandai is made with full-fat milk for a richer, creamier texture. However, you can absolutely use low-fat or plant-based milk if you prefer. Just be aware that it might slightly affect the overall creaminess.

Step-By-Step Instructions

Alright, let’s get blending! It’s super simple, I promise.

1. First, add the ice cubes, mango pulp, milk, sugar, thandai powder, and saffron (and the milk it soaked in, if you soaked it) to your blender.
2. Now, blend everything until it’s beautifully creamy and smooth. I usually run the blender twice just to make sure all the flavours are perfectly combined.
3. (Optional, but recommended!) If you like a super-smooth texture, strain the mixture through a mesh strainer or cheesecloth. This removes any tiny bits of spice or pulp.
4. Pour the thandai into glasses, garnish with some diced mango and a tiny pinch of saffron, and serve immediately. It’s best enjoyed chilled!

Expert Tips

A few little things I’ve learned over the years:

• Don’t skimp on the blending time! A smooth thandai is a happy thandai.
• Taste as you go and adjust the sugar to your preference.
• For an extra cooling effect, chill your glasses in the freezer for about 15 minutes before serving.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Thandai

Easily made vegan! Simply substitute the whole milk with your favourite plant-based milk – almond, cashew, or oat milk all work well.

Spice Level Adjustment

If you like a bit more spice, add a tiny pinch of cardamom powder or a dash of nutmeg to the blender. My friend, Priya, loves adding a tiny sliver of ginger for a warming kick!

Mango Thandai for Holi

During Holi, I sometimes add a splash of rose water for a floral aroma. It just feels so festive!

Sugar-Free Mango Thandai

Use a sugar substitute like stevia or erythritol to make a sugar-free version. You might need to adjust the amount to achieve your desired sweetness.

Serving Suggestions

Mango Thandai is fantastic on its own, but it also pairs well with:

• Indian snacks like namak pare or mathri.
• A light dessert like gulab jamun.
• Simply enjoyed on a hot afternoon with good company!

Storage Instructions

While Mango Thandai is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, so give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

What is Thandai and where does it originate from?

Thandai is a traditional Indian drink, especially popular during Holi. It originates from the northern regions of India and is believed to have ancient roots in Ayurvedic medicine, known for its cooling properties.

Can I make Thandai powder at home?

Absolutely! It takes a bit of effort, but it’s worth it. You’ll need almonds, fennel seeds, cardamom, rose petals, poppy seeds, and a few other spices. There are tons of recipes online.

How can I adjust the sweetness of the Mango Thandai?

Easy! Just add more or less sugar to the blender. Start with 2 tablespoons and then taste and adjust as needed.

What’s the best way to serve Mango Thandai – hot or cold?

Definitely cold! It’s a summer drink meant to be enjoyed chilled.

Can I use frozen mango instead of mango pulp?

Yes, you can! Use about 1 cup of frozen mango chunks. You might need to add a little extra milk to help it blend smoothly.

How long does Mango Thandai stay fresh in the refrigerator?

Up to 24 hours, but it’s best enjoyed immediately. The texture might change slightly after a day.