Mango thandai is a decadent and cooling Indian drink that you can add to your Ayurvedic post-workout recipe list.
Or you can enjoy it in a hot summer day for breakfast or as a snack.
This is how to make it.
The history behind thandai
Thandai is a special Indian drink that includes a mixture of cooling, anti-Pitta spices, milk, and sugar.
It is served cold and typically enjoyed during summer and the Maha Shivaratri festival.
There are variants of thandai and the most common are badam (almond) thandai, bhang (cannabis) thandai, and mango thandai.
Maha Shivaratri “The Great Night of Shiva” is a Hindu festival celebrated annually in honor of the god Shiva.
This marks a remembrance of overcoming darkness and ignorance in life and the world.
To remember Shiva, devotees chant prayers, fast, and meditate on ethics and virtues such as honesty, non-injury to others, charity, forgiveness, and the discovery of Shiva.
The celebrations can last from three to ten days based on the Hindu luni-solar calendar.
Adding mango to the traditional thandai recipe
Mango is a luscious addition to the traditional recipe.
Plus it’s very convenient as they are in peak season during summer.
Ripe mangos, according to Ayurveda, can improve the taste of food, support digestion, and increase energy levels.
They have a sweet taste, are heating, and have a sweet Vipaka (post-digestive effect). Although they can increase the strength of our digestive fire, the soothing and cooling spices we’ll use in the mango thandai recipe will make this yummy drink tridoshic.
Mango thandai recipe
- 4 tbsp Almonds,
- 4 tbsp Cashews
- 4 tbsp Pistachios
- 2 cups Almond milk (unsweetened)
- 1 tbsp Coconut sugar
- 1 Mango (ripe)
- 1 tbsp Rose petals
- Black peppercorns, cardamom, fennel seeds, dried rose petals, saffron
- For the paste soak the nuts and almonds overnight.
- Then, peel the almonds. Blend the nuts with all spices, except the saffron, and about 3 tbsp of milk in a food processor until you get a smooth paste.
- Apart, cook the mango with some water on low heat and covered until you get a smooth purée.
- Now, in a pan, add the milk, saffron, and sugar. Bring to a light boil until the sugar dissolves.
- Add to the pan the nut paste and the mango purée. Mix well.
- Cook for about 10 more minutes to let all flavors blend. Let it cool.
- Serve in a copper mug and garnish with saffron and rose petals or more nuts.
- Enjoy every sip!