How to make Mango Thandai Smoothie -
Thandai gets a new identity with mango.Mango Thandai is a unique Mangoish twist on the classic Indian drink Thandai which is made using milk, dry fruits and spices
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mango puree (मैंगो प्यूरी ), Milk (दूध)
Cuisine : Indian
Course : Beverages
For more recipes related to Mango Thandai Smoothie checkout Frozen Mango And Pineapple Margherita, Mango Chocolate Milkshake . You can also find more Beverages recipes like Coconut Cooler Hurricane Vaghareli Chaas Chilled Watermelon and Yogurt Smoothie
Mango Thandai Smoothie Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Mango Thandai Smoothie Recipe
Mango puree 1 cup
Milk 1½ cups
Almonds soaked overnight and peeled ¼ cup
Pistachios soaked and peeled ¼ cup
Cashewnuts soaked ¼ cup
Melon seeds (magaz) 2 tablespoons
Poppy seeds (khuskhus/posto) 1 tablespoon
Castor sugar (caster sugar) 1 tablespoon + ¼ cup
Vanilla ice cream ½ cup
Green cardamom powder 1 teaspoon
Nutmeg powder ¼ teaspoon
Gulkand 1 tablespoon
Fresh mint sprigs for garnishing
Method
Step 1
Blend together almonds, pistachios, cashewnuts, melon seeds, poppy seeds and 1 tablespoon castor sugar to a smooth mixture.
Step 2
Add ¼ cup milk and blend again.
Step 3
Blend together milk, mango puree, ground mixture, remaining castor sugar, vanilla ice cream, cardamom powder, nutmeg powder and gulkand to a smooth mixture.
Step 4
Pour into serving glasses and serve garnished with mint sprigs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
