If you are looking for something light, savoury and still fruity, this spiced mango buttermilk will surprise you in the best way. It blends the richness of ripe mangoes with the tang of curd and the earthy aroma of roasted spices. Unlike most mango drinks that lean toward sweetness, this one goes in a refreshing savoury direction. It is inspired by traditional Indian buttermilk, or chaas, but the ripe mango adds body and a mellow tropical flavour. It is great for digestion, gentle on the stomach and perfect for summer afternoons. Use ripe mangoes that are not too fibrous. Varieties like alphonso or kesar work beautifully here for their smooth texture and bright flavour.
Step 1: Prepare the ripe mango pulp
Take one medium sized ripe mango, peel it and cut the flesh away from the seed. You should get about half a cup of thick pulp. Make sure there are no fibres or strings. If the mango is very sweet, you may not need any extra sweetener at all. Avoid overripe mangoes for this recipe, as the drink should feel fresh and not overly rich. If needed, refrigerate the pulp for a few minutes before using to keep it cool.
Step 2: Blend with curd and water
In a blender, add the mango pulp along with one cup of thick curd and one cup of chilled water. Blend this mixture until smooth. You can adjust the thickness by adding more water depending on your preference. The texture should be thinner than a lassi but thicker than plain buttermilk. At this stage, you will have a creamy golden drink that tastes mellow and fruity with a light tang.
Step 3: Add the spice mix for a savoury kick
To balance the sweetness of mango and the tang of curd, add a pinch of roasted cumin powder, a small pinch of black salt and a tiny amount of crushed black pepper. These spices add warmth, depth and a faintly smoky finish to the drink. You can also add a few finely chopped mint leaves if you like a bit of herbiness. Stir everything gently after blending so the spices spread evenly without making the drink too frothy.
Step 4: Let it chill and settle
Transfer the drink to a jug and place it in the refrigerator for at least thirty minutes. This resting time is essential. It gives the spices time to infuse and lets the buttermilk become even more refreshing. You will notice that the drink thickens slightly as it chills and the flavours become more balanced. This is a perfect make ahead drink for summer lunches or evening coolers.
Step 5: Serve with a simple garnish
Pour the spiced mango buttermilk into tall glasses. Add a few ice cubes if desired. Garnish with a tiny mint leaf, a thin slice of mango or a light sprinkle of cumin powder on top. Serve immediately while chilled and fresh. This drink pairs well with light Indian meals, snacks or can even be enjoyed on its own as a digestive cooler.
This spiced mango buttermilk is a refreshing change from regular fruit juices or sweet mango drinks. With its blend of curd, ripe mango, roasted spices and mint, it offers a cooling, flavourful and digestive friendly alternative that still feels indulgent. Whether you are hosting guests or just need something different to sip on during hot afternoons, this recipe adds colour, comfort and a subtle punch of spice to your summer drink menu.