Indian Mango Lemonade Mango Shikanji

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.

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

Puree the mangoes if using homemade mango puree. Strain for a smooth puree.
Squeeze the lemons. Tip: - Roll the lemons pressing down slightly for maximum juice.
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.
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.