Mango Thandai

  

Mango Thandai is a delightful variation of the traditional Thandai, combining the richness of the classic spiced drink with the tropical sweetness of mango. It’s perfect for summer or festive occasions like Holi.

Ingredients:

For the thandai paste-

2 tbsp almonds

2 tbsp cashews

1 tbsp melon seeds

1 tbsp fennel seeds

1 tsp black peppercorns

4-5 green cardamom pods

1 tbsp poppy seeds

1-2 tbsp sugar

For the mango thandai drink-

• 2 cups chilled milk (or use almond milk for a dairy-free option) 
• 1 large ripe mango (peeled and chopped) or mango pulp
• 2-3 tbsp sugar(adjust to taste) 
• 1-2 tbsp thandai paste (prepared from above)
• Crushed ice (optional)

Method:

1. Soak the almonds, cashews, and melon seeds in warm water for 2-3 hours or overnight for best results. Drain the water after soaking.
2. In a blender, combine the soaked almonds, cashews, melon seeds, fennel seeds, black peppercorns, cardamom pods and poppy seeds. Add a little water or milk and blend to form a smooth paste.
3. Add the chilled milk, chopped mango, sugar, and 1-2 tablespoons of the thandai paste. Blend until smooth and creamy.
4. Taste and adjust the sweetness, adding more sugar if needed. Blend again.
5. Pour the Mango Thandai into glasses with crushed ice, if desired. Garnish with a tablespoon of mango pulp.

Tips: Use a sweet, juicy mango like Alphonso or Kesar for the best flavour. 

Chill the Milk: For an extra refreshing drink, you can chill the milk in advance or even use ice cubes made from milk.

Vegan Option: To make this recipe vegan, you can use almond or coconut milk instead of dairy milk. 

 

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