Authentic Mango Shikanji Recipe – Alphonso, Jaggery & Camphor Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Shikanji Recipe – Alphonso, Jaggery & Camphor Delight

Introduction

Summer in India… just the thought brings back memories of scorching days and the desperate search for something cool and refreshing! Growing up, my Dadi (grandmother) always had a secret weapon against the heat – a glass of homemade Shikanji. But this isn’t just any Shikanji. This is Mango Shikanji, made with the king of mangoes, Alphonso, and a touch of magic with edible camphor. It’s a flavor explosion that’s both nostalgic and incredibly revitalizing. I’m so excited to share this family favorite with you!

Why You’ll Love This Recipe

This Mango Shikanji isn’t your average mango drink. It’s a beautiful balance of sweet, tangy, and subtly aromatic. The Alphonso mango provides a rich, creamy base, while the jaggery adds a unique caramel-like sweetness. Plus, that little pinch of edible camphor? It’s a traditional cooling agent that takes this drink to another level. Trust me, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this delightful Mango Shikanji:

• 1 whole Alphonso mango (ripe)
• 1 whole Indian Lemon (Nimbu)
• 0.25 cup Jaggery (approx. 60g)
• 1 whole Cardamom pod (Elaichi)
• 1 pinch Nutmeg (Jaiphal)
• 1 pinch Edible Camphor (Kapoor)
• 1 pinch Salt (Namak)
• 2 cups Water (500ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Alphonso Mangoes: The King of Mangoes

Seriously, if you can get your hands on Alphonso mangoes, do it! They’re known for their incredibly sweet, fragrant pulp and smooth texture. They’re a bit pricier, but totally worth it for this recipe. If you can’t find them, see the ‘Mango Variety Substitutions’ section below.

Jaggery: A Traditional Sweetener

Jaggery (gur) is unrefined sugar, and it adds a lovely depth of flavor that regular sugar just can’t match. It has a beautiful caramel-like taste. You can find it in most Indian grocery stores. If you absolutely must substitute, use brown sugar, but jaggery is highly recommended!

Indian Lemon Variety: Unique Flavor Profile

Indian lemons (Nimbu) are smaller and more fragrant than the lemons you might find in Western supermarkets. They have a distinct, almost floral aroma. They’re also a bit less acidic, which is perfect for Shikanji.

Edible Camphor: A Cooling & Aromatic Touch

Okay, this one might sound a little unusual! Edible camphor (Kapoor) is a traditional ingredient used in many Indian summer drinks for its cooling properties. It adds a subtle, refreshing aroma. Don’t worry, a tiny pinch is all you need! It’s available at Indian grocery stores.

Cardamom & Nutmeg: Spice Blend Significance

Cardamom and nutmeg aren’t just about flavor; they’re also believed to have cooling properties in Ayurveda. They add a warm, aromatic complexity to the Shikanji.

Step-By-Step Instructions

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

1. First, scoop the pulp from your ripe Alphonso mango into a blender. Don’t worry about getting every last bit, but aim for a good, generous amount.
2. Add the jaggery, cardamom pod (just crush it slightly to release the flavor), a pinch of nutmeg, and that tiny pinch of edible camphor to the blender.
3. Blend everything together until it’s beautifully smooth. You want a nice, even puree. Then, pour it into a jug.
4. Now, add 2 cups of cold water and give it a good mix.
5. Squeeze the juice of one Indian lemon into the mixture. Add a tiny pinch of salt and whisk everything together until it’s well combined.
6. Give it a taste! This is where you can adjust things. If it’s not sweet enough, add a little more jaggery. If it needs more tang, add a squeeze more lemon juice.
7. Serve immediately, chilled, or pop it in the fridge for a bit to get extra cold.

Expert Tips

• For an extra smooth Shikanji, strain the puree through a fine-mesh sieve before adding the water.
• Use really cold water – it makes a big difference!
• Don’t overdo the camphor! A tiny pinch is all you need.

Variations

• Vegan Shikanji Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it).
• Spice Level Adjustment: If you like a little more spice, add a tiny pinch of black pepper or a sliver of ginger to the blender.
• Festival Adaptations (Summer Celebrations): During festivals like Baisakhi or Holi, I sometimes add a sprinkle of rose water for an extra floral aroma.
• Mango Variety Substitutions: If Alphonso mangoes aren’t available, you can use Kesar, Dasheri, or even Tommy Atkins mangoes. Just be aware that the flavor will be slightly different. You might need to adjust the amount of jaggery depending on the sweetness of the mango.

Serving Suggestions

Serve Mango Shikanji in tall glasses with a sprig of mint for a pretty presentation. It’s perfect on its own, but it also pairs beautifully with spicy Indian snacks like samosas or pakoras.

Storage Instructions

Mango Shikanji is best enjoyed fresh! However, you can store it in the refrigerator for up to 24 hours. The flavor might mellow slightly over time. Give it a good stir before serving.

FAQs

What is the origin of Mango Shikanji?

Shikanji has been a traditional Indian summer drink for centuries! It originated as a way to combat the heat and replenish electrolytes. Adding mango is a more recent adaptation, but it’s become incredibly popular.

Can I use other types of mangoes besides Alphonso?

Yes, you can! While Alphonso is the gold standard, Kesar, Dasheri, or even Tommy Atkins mangoes will work. Just adjust the sweetness accordingly.

What does edible camphor do for the Shikanji? Is it essential?

Edible camphor is a traditional cooling agent. It adds a subtle, refreshing aroma and is believed to have cooling properties. It’s not essential, but it definitely elevates the drink!

Can I make this Shikanji ahead of time?

You can, but it’s best enjoyed fresh. It will keep in the fridge for up to 24 hours, but the flavor might mellow.

How can I adjust the sweetness of the Shikanji?

Simply add more jaggery if you want it sweeter, or more lemon juice if you want it tangier.

Is Jaggery a suitable substitute for sugar in this recipe?

Absolutely! Jaggery adds a unique depth of flavor that sugar doesn’t. It’s highly recommended.

What is the best way to serve Mango Shikanji?

Serve it chilled in tall glasses, garnished with a sprig of mint. It’s perfect on a hot day!