Spiced Indian Mango Lemonade or Mango Shikanji is a refreshing indian drink made with mango pulp, ground spices (shikanji masala) and fresh squeezed lime. It is fruity, tangy, spicy and absolutely rejuveneting to sip on a hot day.
Every sip of this homemade mango lemonade will transport you to the tropics! You could use canned mangoes, frozen mango chunks or fresh mangoes. Whats more? You don't need to make sugar syrup for this recipe.
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What is Shikanji
Shikanji or Nimbu Pani (nimbu = lime, pani =water) is basically indian style homemade lemonade. Shikanji is also known as shikanjvi or masala shikanji. Depending on which part of India you are in, the same drink (with minute variations) is referred to by different names.
Now, since it belongs to the indian subcontinent, spices invariably make their way into this cooling drink. A unique spice mix, known as shikanji masala is added to pep things up! Some people add ginger juice & dried mint too.
Another unique thing about of indian lemonade is that it has a prominent salty profile from use of rock salt and table salt. Compared to its counterparts in other countries, indian lemonade is not sweet, sugar is mostly added to balance the salty & citrusy flavors.
In this refreshing mango lemonade recipe, I gave a tropical twist to classic lemonade by adding fresh mango pulp.The combination of smoky spices, sweet mangoes, tangy lemon/lime juice makes it a perfect summer drink.
About Indian Mango Lemonade
My easy mango shikanji recipe is
- Easy & Quick to make. You just need a few ingredients and 10-15 minutes to make it. I make it summer long with the ripest mangoes I pick from stores because its that easy!
- Fruity taste - Due to addition of ripe mango pulp, the lemonade gets an utterly pleasing mango flavor.
- Perfect Make Ahead- You can make a big batch of shikanji masala and store it. You can also make a batch of shikanji to last for a few days.
- Less Sugar- Since we add ripe mango pulp, the amount of added sugar is reduced reasonably. Perfect when you are watcing sugar intake.
- Better than store bought drinks - You can regulate the amount of sugar as well as the quality of ingredients that go in.
- Inexpensive - To make this easy mango lemonade recipe, you need basic things from your pantry. Making at home saves you quite a bit of money (especially if your family consumes lemonade a lot).
- Vegan & Gluten free drink
Ingredients for Mango Lemonade
- Lime or Lemons - Choose juicy ones when you purchase. You can use either, there is not much of a difference in the taste.
- Sugar- Use granulated or super fine sugar that dissolves quickly in water. Another good thing about this recipe is that you dont need to make simple syrup.
- Mango Pulp- Use wither pulp of fresh mangoes or canned mango puree. If you are making at home, make sure to blend the mango chunks very well so that the pulp is not fibrous. Strain if needed. If you are purchasing canned mangoes, I suggest using organic mango puree.
- Water
- Shikanji Masala - Everyone has their own spice blend. I use just 4 spices - Cumin, fennel, green cardamom & black peppercorn.
- Kala Namak - Indian rock salt. It is tangy and different from Himalayan salt. Kala namak is a common ingredient in indian chaat recipes. You can buy at any indian store or use any salt you have at home.
How to Make Mango Lemonade
- Begin by making the spice mix. This recipe makes extra masala. You can store the leftovers in an air tight container for weeks.
- Dry roast cumin & fennel seeds along with black peppercorn and green cardamom pods. Cool down and grind to a fine powder. Mix with kala namak (rock salt). Your homemade shikanji masala is ready.
3. Puree the mangoes if using homemade mango puree. Strain for a smooth puree.
4. Squeeze the lemons.
Tip: - Roll the lemons pressing down slightly for maximum juice.
5. To a large pitcher, add the mango pulp, sugar, shikanji masala, lemon juice and top with cold water or sparkling water. Give a good stir until the sugar dissolves. Do a taste test and adjust the sugar or lemon juice if needed.
Tip - I use granulated sugar, which dissolves quickly but if you are using raw sugar or powdered jaggery, dissolve in room temperature water first and then add to the pitcher along with rest of the ingredients. Thereafter, top with chilled water.
6. To serve, pour over ice-filled glasses. Sprinkle an extra pinch of masala. Garnish with sprig of fresh mint leaves. Serve chilled mango lemonade to family & friends!
If you are using mango chunks
Make in a blender. Dump all the ingredients in a high speed blender and blitz until combined. Done!
Recipe Tips
- Dry roast the spices till you see that they are smoking else they will taste raw. Keep on stirring the spices while they roast to avoid burning.
- Don't add a lot of sugar, this lemonade is supposed to be on the salty-tangy side. Sugar is mostly added to balance the saltiness.
- Use powdered jaggery or honey instead of sugar.
- Use both kala namak and regular salt for a balanced saltiness. Only using kala namak will make it a bit bitter. If you dont have kala namak, no problem, use regular salt.
- You can freeze it in ice trays and use in cocktails for a tropical spicy salty punch. One of my favorite ways is to add frozen shikanji cubes to a glass and pour over vodka to make mango lemonade vodka cooler.
Variations
- Make it fizzy - Use sparkling water instead of water.
- Add a bit of pineapple juice to make pineapple mango lemonade.
- You can add ginger juice for ginger flavor. Goes well with mangoes too.
- Add sabja(sweet basil seeds) for added fragrance and chewiness. I have written about these sweet basil seeds in my Rose Falooda post.
Storage
Store in the fridge. Pour and serve as you like. Stays good for 3-4 days.
Mango Shikanji (Indian Mango Lemonade)
Ingredients
- 1 large Mango very ripe (~100g) or use canned mango
- 2 large lemons (or 4 limes) (yield little less than ½ cup lime juice)
- 5 cup water
- 5 tablespoon granulated sugar
- ½ teaspoon regular salt adjust to taste
- Fresh mint leaves to garnish
For Shikanji Masala
- ¼ cup cumin seeds
- ¼ cup fennel seeds
- 1 tablespoon black peppercorn
- 3 green cardamom
- 1 teaspoon kala namak
Instructions
Make Shikanji Masala
- In a small pan, dry roast cumin & fennel seeds, black peppercorns and cardamom on slow heat. Keep moving around the spices so that they dont burn. Make sure that the spices are a bit smoky else they will taste raw. Cool down and grind to a fine powder. Mix with Kala namak. Your homemade shikanji masala is ready. Store extra in an air tight container.
- Peel and add mango flesh to a small blender. Discard the seed. Puree to a smooth pulp. Strain if needed. You can use canned mango pulp or frozen mango chunks as well.
- Squeeze the limes/lemons. You can squeeze directly in the jug/pitcher you will make the shikanji in. Tip: - Roll the lemons pressing down slightly for maximum juice from them.
- To a large pitcher, add the mango pulp, sugar, shikanji masala, lemon juice and top with chilled water or sparkling water. Mix very well. Do a taste test and adjust the sugar or lime juice if needed. Tip - I use granulated sugar, which dissolves quickly but if you are using raw sugar or powdered jaggery, dissolve in room temperature water first and then add to the pitcher along with rest of the ingredients. Thereafter, top with chilled water. Note - If you are using mango chunks make in a blender. Dump all the ingredients in a high speed blender and blitz until combined and smooth. Done!
- Taste test and adjust sugar, salt and masala as per your preference.
- To serve, pour shikanji over ice cubes. Sprinkle an extra pinch of masala. Garnish with mint leaves, Serve!
Notes
- To make it fizzy, you can use sparkling water instead of water.
- Dry roast the spices till you see that they are smoking else they will taste raw. Keep on moving around the spices while they roast to avoid burning.
- Don't add a lot of sugar, this lemonade is supposed to be on the salty tangy side. Sugar is mostly added to balance the saltiness.
- Use powdered jaggery instead of sugar if you want to make jaggery shikanji.
- Instead of mango, you can use watermelon or pineapple as well.
- You can add ginger juice for ginger flavor in shikanji. Goes well with mangoes too.
- Add sabja(sweet basil seeds) for added fragrance and chewiness. I have written about these seeds in my Rose Falooda post.
- Use both Kala namak and regular salt for a balanced saltiness. Only using kala namak will make it a bit bitter.
- You can freeze it in ice trays and use in cocktails for a tropical spicy salty punch.
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