Mango Sarbath is a cool and fruity drink made by mixing mango puree with nannari syrup and lemon juice. This recipe is made in summer when the heat is too much and the body needs something cooling. It has a sweet mango taste with a mild flavour from nannari.
This sarbath uses only few things from the kitchen and the nannari syrup is the main flavour. Ice cubes are added at the end so it stays cold for long. It is a good drink to serve when relatives visit in the afternoon.
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About Mango Sarbath
Sarbath is a very old cool drink in Tamil Nadu and nannari flavour is the most loved one. The nannari root is known for cooling the body in hot weather. Many roadside shops sell nannari sarbath with lemon and ice. Mango Sarbath is a fruit version of the same drink.
Mango Sarbath is a combo that is unique and interesting to try. Nannari is one of the best body coolant during summer and the combo with mango is sure a variation. I kept it mild on the nannari syrup as I didn't want it to overpower the mango flavour, do try this interesting mango nannari combo and enjoy!
You can change this drink in a few ways.You can also add some soaked sabja seeds to make it more cooling. You can also use sparkling water in place of plain water for a fizzy drink. A few mint leaves on top also give a fresh smell.
I make this drink in summer when the mangoes at home are very ripe. My kids like it more than the packed juices from the shop. I keep the nannari syrup ready in the kitchen so it is quick to make.
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Mango Sarbath Ingredients
- Mango - I use ripe and sweet mangoes chopped roughly. It gives colour and main flavour to the drink. You can use any mango without much fibre.
- Water - I added water to make the puree thin and easy to drink. Use chilled water if you do not want to add ice cubes.
- Nannari Syrup - I used homemade nannari syrup for this recipe. It gives a cool taste and a soft herbal smell. You can use store bought syrup also.
- Lemon - I added lemon juice to balance the sweetness. It gives a mild tanginess to the drink. You can add more if you like it tangy.
- Ice Cubes - I added ice cubes to keep the drink cold. It also makes the drink thin so extra water is not needed. You can skip it if you use chilled water.
How to make Mango Sarbath Step by Step
1.To a mixer add chopped mangoes, add ½ cup water and puree it.
2.Transfer this to a container. Add 1 cup water to mixie rinse and add it to dilute the juice.
3.Then add nannari syrup and lemon juice. Whisk well for even mixing. Adjust consistency according to your liking, add more water if needed.
4.I added ice cubes do didn't add more water. If you want you can add chilled water instead of ice cubes too.
Serve chilled!
Expert Tips
- Use ripe mango - I pick mangoes which are soft and smells sweet.
- Strain if needed - I strain the puree when the mango has fibre. The drink feels smooth this way.
- Rinse the mixer - I pour some water in the mixer jar and rinse it. This way all the mango pulp goes into the drink.
- Add syrup slowly - I add nannari syrup little by little and taste once. Some syrups are very sweet and too much makes the drink heavy.
- Whisk well - I whisk the drink for few seconds after adding the syrup. It mixes evenly and there is no heavy layer at the bottom.
- Add lemon at the end - I add lemon juice at last. It keeps the fresh taste and the colour stays bright.
Serving and Storage
Serve this chilled in tall glasses and you can add few ice cubes or mint leaves on top for serving and it goes well as a cool drink in the afternoon or during guests visit at home.
Store the leftover in a closed bottle in refrigerator and use within 1 day for best taste and flavour and it stay good when stored properly. Stir well before drinking.
FAQS
1. Can I use store bought nannari syrup?
Yes you can use store bought syrup and it works fine for this recipe. Add little and taste check it first because some brands are very sweet.
2. Can I use frozen mangoes?
Yes you can use frozen mango pieces and it still taste good. Thaw it little before blending so it mixes smooth.
3. Why my sarbath is too thick?
It may be due to more mango or less water. Add chilled water little by little till you get the right thickness.
4. Can I add sugar to the sarbath?
Yes you can add little sugar if the mango is not sweet and it mix well. Nannari syrup is already sweet so taste once before adding.
5. Can I make it in advance?
Yes you can make it and keep in refrigerator and it stays good for 1 day. Add ice cubes only before serving.
If you have any more questions about this Mango Sarbath Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Mango Sarbath Recipe
Ingredients
- ¾ cup mangoes chopped
- 1 ½ cups water
- 2 tablespoon nannari syrup
- ½ of small lemon
- few ice cubes
Instructions
- To a mixer add chopped mangoes, add ½ cup water and puree it.
- Transfer this to a container. Add 1 cup water to mixie rinse and add it to dilute the juice.
- Then add nannari syrup and lemon juice. Whisk well for even mixing. Adjust consistency according to your liking, add more water if needed.
- I added ice cubes do didn't add more water. If you want you can add chilled water instead of ice cubes too.
- Serve Mango Sarbath chilled!
Notes
- Use ripe mango - I pick mangoes which are soft and smells sweet.
- Strain if needed - I strain the puree when the mango has fibre. The drink feels smooth this way.
- Rinse the mixer - I pour some water in the mixer jar and rinse it. This way all the mango pulp goes into the drink.
- Add syrup slowly - I add nannari syrup little by little and taste once. Some syrups are very sweet and too much makes the drink heavy.
- Whisk well - I whisk the drink for few seconds after adding the syrup. It mixes evenly and there is no heavy layer at the bottom.
- Add lemon at the end - I add lemon juice at last. It keeps the fresh taste and the colour stays bright.
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