How to make Mango Thandai - Popular thandai made special with ripe mango pulp

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ripe Mango Pulp (पके हुए आम का पल्प ), Milk (दूध)

Cuisine : Uttar Pradesh

Course : Beverages

Mango Thandai Recipe Card

Mango Thandai

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

You can also find more Beverages recipes like Ukada, Filter Coffee, Rosemary Lemonade, Kutchi Beer.

Prep Time : 6-10 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Mango Thandai Recipe

  • Ripe Mango Pulp 2 cups

  • Milk 5-6 cups

  • A few saffron strands

  • Castor sugar 3/4 cup

  • Green cardamoms 5-6

  • Dried rose petals 1 tablespoon

  • Black peppercorns 5-6

  • Cinnamon 1 inch

  • Almonds soaked in warm water 1/4 cup

  • Pistachios soaked in warm water 1/4 cup

  • Melon seeds soaked in warm water 3 tablespoons

  • Cashewnuts soaked in warm water 1/4 cup

  • Poppy seeds (khuskhus/posto) soaked in warm water 2 tablespoons


Step 1

Boil milk in a deep non-stick pan. Add saffron and castor sugar, stir well and boil further till it reduces to half the original quantity.

Step 2

Grind cardamoms, rose petals, peppercorns and cinnamon to a fine powder. Put it into a bowl.

Step 3

Peel almonds and pistachios and grind them with melon seeds, cashewnuts and poppy seeds to a fine paste with a little water.

Step 4

Add the ground paste to the pan, mix well and boil further. Add ground powder and mix well. Remove from heat and cool.

Step 5

Add the mango pulp and mix well. Refrigerate till chilled. Serve chilled.