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Mango Shikanji (Indian Mango Lemonade)

Tanvi Srivastava
5 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Drinks
Cuisine Indian
Servings 4 servings
Calories 159 kcal

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.

Nutrition

Calories: 159kcalCarbohydrates: 36gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 905mgPotassium: 421mgFiber: 6gSugar: 24gVitamin A: 673IUVitamin C: 49mgCalcium: 173mgIron: 6mg
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