This delightful fusion combines two beloved childhood favorites of mine: Mangoes and Thandai! While Thandai is traditionally enjoyed during festivals like Holi and Mahashivratri, I love making it year-round for its nourishing blend of nuts, spices, and milk. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry The earliest signs of spring to me are when I start seeing Mangoes in grocery stores. While we may not always get Indian kinds like Alphonso and Kesar in the US, I’ve found some favorites like Kent, Hadden, and Atulfo. From making the simple Aam Ras to making delectable dishes like Mango Chia Pudding, Mango Salad, and Mango Tiramisu, I enjoy integrating them into my cooking This simple recipe merges the delightful flavors of mango milkshake and refreshing Thandai, making it a breeze to prepare. Just make sure you have good quality Thandai powder on hand and don’t worry—I’ve got you covered with an effortless homemade Thandai Powder recipe!
How to Make Mango Thandai
Add all the ingredients including ice to the blender jar Blend until creamy and smooth. Tip - Run the smoothie option on the blender twice so you get all the flavors of the Thandai powder and skip the optional step of straining the Thandai.
More Indian Drinks To Try
Mango Lassi Aam Panna Rose Lassi Masala Doodh Haldi Doodh
Recipe
For a fun Indian Dinner idea, pair it with Papdi Chaat, Dahi Puri, or Bhel-Puri. Thandai can be made ahead and refrigerated for 1 to 2 days!
1 tablespoon almonds 1 tablespoon cashews ½ tablespoons pistachios 1 teaspoon melon seeds ½ teaspoon poppy seeds 1 teaspoon fennel seeds ¼ teaspoon black peppercorns 4 green cardamoms
