Mango Mastani Recipe – Saffron & Almond Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Mango Mastani Recipe – Saffron & Almond Indian Summer Drink

Hello friends! If you’re anything like me, the moment the weather starts warming up, all you crave is something cool, creamy, and utterly delicious. And honestly, nothing hits the spot quite like a glass of Mango Mastani. This isn’t just a drink; it’s a little slice of summer happiness, and I’m so excited to share my version with you. I first made this for a family gathering, and it was an instant hit – everyone asked for the recipe!

Why You’ll Love This Recipe

Mango Mastani is a traditional Indian summer drink, originating from Maharashtra, known for its rich, creamy texture and fragrant flavors. It’s basically a mango milkshake… but so much more! The saffron and almond add a touch of luxury, and the slow reduction of the milk creates a beautiful, concentrated sweetness. It’s incredibly refreshing, surprisingly easy to make, and guaranteed to impress. Plus, it’s a fantastic way to enjoy peak-season mangoes!

Ingredients

Here’s what you’ll need to create this dreamy Mango Mastani:

• 2.5 cups whole milk (approx. 600ml)
• 1 cup juicy ripe mango pieces (approx. 150g)
• 0.25 cup sugar (approx. 50g)
• 5-6 pistachios
• 4 almonds
• 0.25 tsp cardamom powder
• 4 saffron strands

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Alphonso Mangoes: If you can get your hands on Alphonso mangoes, absolutely use them! They’re known as the “King of Mangoes” for a reason – their flavor is intensely sweet and aromatic. However, any juicy, ripe mango will work beautifully.
• Saffron Quality: Good quality saffron is worth the investment. It adds a beautiful color and a subtle, floral aroma. Don’t skimp here!
• Full-Fat Milk: Trust me on this one. Full-fat milk creates the creamiest, most luxurious Mastani. You can use lower-fat milk, but the texture won’t be quite the same.
• Cardamom Variety: I prefer using green cardamom powder for its bright, citrusy notes. But black cardamom can also be used for a smokier flavour – just a tiny pinch!

Step-By-Step Instructions

Alright, let’s get cooking (or rather, chilling!).

1. First, let’s prep our nuts. Soak the almonds in hot water for about 20 minutes. This makes them easier to peel and slice thinly. While those are soaking, roughly chop the pistachios into small pieces.
2. Now, for the saffron. Place the saffron strands in 1 tablespoon of warm milk and let them soak. This will release their beautiful color and flavor.
3. Next, blend the mango pieces with 2-3 tablespoons of milk until you have a super smooth puree. Set this aside.
4. In a heavy-bottomed pan, pour in the milk. Bring it to a boil over medium heat, then reduce the heat to low and let it simmer. This is the important part – you want to reduce the milk to about half its original volume (this will take around 25-30 minutes). Stir frequently to prevent it from scorching. Patience is key here!
5. Once the milk has reduced and thickened, add the sugar and stir until it’s completely dissolved. Remove the pan from the heat and let the milk cool to room temperature.
6. Now for the fun part! Gently mix in the mango puree, cardamom powder, the saffron with its soaking milk, sliced almonds, and chopped pistachios into the cooled milk mixture.
7. Finally, pour the Mango Mastani into glasses or, for an authentic touch, earthenware bowls. Refrigerate for at least 2-3 hours to allow the flavors to meld and the drink to get beautifully chilled.

Expert Tips

• Don’t rush the milk reduction process! Slow and steady wins the race.
• If you find any skin while blending the mango puree, strain it through a fine-mesh sieve for an extra smooth texture.
• Taste as you go! Adjust the sugar level to your liking.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Swap the whole milk for a creamy plant-based milk like cashew or oat milk.
• Sugar Level Adjustment: My family prefers a slightly less sweet Mastani, so I sometimes reduce the sugar to 2 tablespoons.
• Spice Intensity: If you love a stronger cardamom flavor, feel free to add a little more!
• Regional Fruit Variations: My friend’s grandmother used to add a little bit of kesar (saffron) infused chikoo (sapodilla) puree for a unique twist. Feel free to experiment with other seasonal fruits!

Serving Suggestions

Mango Mastani is best served chilled, in beautiful glasses or traditional earthenware bowls. Garnish with a few extra chopped pistachios and a sprinkle of saffron for a touch of elegance. It’s the perfect drink for a hot summer day, a festive occasion, or simply a sweet treat.

Storage Instructions

You can store leftover Mango Mastani in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the texture may change slightly over time.

FAQs

Let’s answer some common questions!

• What type of mango is best for Mango Mastani? Alphonso mangoes are the gold standard, but any juicy, ripe mango will work well.
• Can I make Mango Mastani ahead of time? Yes, you can! Prepare the mixture and store it in the refrigerator for up to 24 hours before serving.
• How do I prevent the milk from scorching while reducing? Stir frequently and use a heavy-bottomed pan. Low and slow is the key!
• What is the purpose of saffron in this recipe? Saffron adds a beautiful color, a delicate floral aroma, and a touch of luxury.
• Can I use almond extract instead of almonds? While you can use a drop or two of almond extract, it won’t quite replicate the texture and flavor of real almonds. I highly recommend using the real thing!