Mango Thandai

Ingredients

• 120 ml (1/2 cup)ice cubes
• 180 ml (3/4 cup; or 1 cup diced)mango pulp (or sweet mangoes)
• 240 ml (1 cup)whole milk, or milk of choice
• 30 ml (2 tablespoons)sugar
• 60 ml (4 tablespoons)thandai powder
• 1 pinchsaffron
• 30 ml (2 tablespoons)diced mango
• 1 pinchsaffron

Instructions

1. 1

   Add ingredients

   Put all the main ingredients into a blender jar.

2. 2

   Blend until smooth

   Blend until creamy and smooth. For more even flavour from the thandai powder, run the blender's smoothie programme twice.

3. 3

   Strain if desired

   For a smoother drink, strain the thandai through a mesh strainer or cheesecloth.

4. 4

   Garnish and serve

   Finish with diced mango and a pinch of saffron.

What is mango thandai?

Thandai is a traditional Indian chilled milk drink flavoured with a fragrant blend of spices and nuts. This version pairs that aromatic mix with mango for a fruitier, sweet-tart drink.

Using mango pulp makes the texture easy to blend, while ice chills the drink as it comes together. A final garnish of mango and saffron gives each glass a fresh, colourful finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 9g protein, 45g carbs, 13g fat.

The mango and sugar provide most of the carbohydrates, while whole milk contributes fat and some protein; thandai powder also adds to the drink's flavour and nutrition. Pair a glass with a savoury, protein-rich snack if you want a more balanced light meal.

Choosing the mango

Mango pulp: choose smooth pulp for a consistent, creamy drink. If using fresh fruit instead, the recipe allows for 1 cup of diced sweet mangoes.

Garnish: reserve the separate diced mango for serving, rather than blending it with the main ingredients.

Getting a smooth blend

Thandai powder: blend it thoroughly with the milk and mango so its aromatic flavours are distributed throughout. Running the smoothie programme twice is the suggested way to blend in all the flavours.

Straining: this is optional and removes any coarse bits for a silkier texture. Skip it if you prefer a thicker drink.

Balancing sweetness

Sugar: the recipe includes 2 tablespoons, alongside the sweetness of the mango. The fruit and thandai powder can vary, so taste the blended drink before serving and adjust only if needed.

Milk: whole milk gives the drink a rich base, while the recipe also allows you to use your preferred milk.

Serving it chilled

Ice cubes: blend them with the main ingredients to make the drink cold straight away. Serve promptly so the ice does not dilute the mango flavour as it melts.

Garnish: add the diced mango and saffron just before serving. Pour into two glasses for the stated two servings.

What to serve with it

Mango thandai is satisfying on its own as a chilled drink or alongside a savoury snack. Its sweet, creamy character also makes it a fitting finish to an Indian-inspired meal.

For a more substantial snack, serve it with something savoury rather than adding extra sweetness to the drink.

Recipe notes & tips

• Use chilled milk for a cold drink with less reliance on melting ice.
• Measure the thandai powder carefully so its aromatic flavour does not overwhelm the mango.
• Blend the mixture twice on the smoothie setting for a thorough mix.
• Strain through a mesh strainer or cheesecloth if you want a smoother finish.
• Add the mango garnish just before serving to keep it distinct from the blended drink.

Variations

• Fresh mango: use 1 cup of diced sweet mangoes in place of the mango pulp.
• Alternative milk: use your preferred milk instead of whole milk.
• Less sweet: reduce the sugar to suit the sweetness of your mango.
• Silky finish: strain the blended drink through cheesecloth.
• Extra mango garnish: add more diced mango on top when serving.

Common mistakes to avoid

• Unevenly blended powder: run the smoothie programme twice to mix the thandai powder through.
• Too much sweetness: taste the mango before blending and adjust the sugar to suit.
• Skipping the strain for a silky texture: pass the drink through a mesh strainer or cheesecloth.
• Diluted drink: serve promptly so the ice does not melt for too long.
• Garnish blended in: keep the diced mango aside and add it after pouring.

How to store

This drink is best served straight after blending, while cold and freshly mixed. If needed, refrigerate it in a covered container and stir or shake before serving, as the ingredients may separate.

Frequently asked questions