Mango Frooti | Homemade Mango Frooti Recipe

Thick, luscious and delicious summer special Mango Frooti recipe with detailed step by step pictures. Never buy mango juice again, make this homemade mango frooti recipe that is perfect & fail-proof!

Everyone must have fond memories of relishing mango frooti in their childhood and this recipe is an ode to all of us from that generation. In those days, junk food did not happen much so a tetra pack of frooti felt like an extreme indulgence and now, a lot of our food comes packaged, ready-to-use and it definitely is not a good idea to consume store-bought fruit drinks.

Jump to:

• Ingredients
• Step by Step Instructions
• Recipe Notes
• Top Tip
• Substitutions & Variations
• Storage & Serving Suggestions
• More Mango Recipes
• 📖 Recipe
• 💬 Comments

So here is where this homemade mango frooti recipe comes in handy! It requires just three ingredients and is made with fresh alphonso mangoes, that are a beautiful orange and full of delicious mango flavor. It is very easy to customize this recipe to be more or less sweet as per individual preferences and there are absolutely no preservatives. You will be surprised to see how beautifully luscious this mango drink turns out and it will give a stern competition to any of the packaged fruit juices! Do make this off when season’s fresh mangoes are in stock. Check out more summer special recipes!

Ingredients

Ripe Mangoes, preferably Alphonso is used as the main ingredient for this mango juice recipe. It is important to choose the mango variety that is bright orange in color and less fibrous for best results.

Raw Mangoes, preferably a variety that is less tangy is used to balance the flavors of the mango frooti recipe. I prefer to use Totapuri Mangoes, that are optimally sour for such a mango juice recipe.

Sugar is used in the syrup form, to be mixed with the pureed mangoes and can be adjusted depending on the sweetness preferred.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

In a pot add ⅓ cup sugar and ½ cup water. Mix well and boil it on low flame.

As the sugar melts and the syrup is sticky, remove from heat. The sugar syrup does not need to get into a string consistency. Let the syrup cool down completely.

In a pan heat 2 cups of water and let it come to a boil.

Now add 1.5 cups of chopped alphonso mangoes.

Next add ½ cup chopped raw mangoes.

Let the mangoes boil on low flame. Cook covered for 5-7 minutes until the mangoes are well cooked.

As the raw mango pieces become soft to touch, remove from heat and cool down completely.

Now strain off the mango pieces and add to the blender. Retain the water used to cook the mangoes.

Blend the mangoes into a smooth puree.

Add it into the water retained from cooking mangoes.

Mix well until the mango puree and water are properly combined.

Next add the juice to a strainer and strain off any pulp or fibre from the juice.

Now slowly add the cooled down sugar syrup and mix well with the mango juice.

Thick, juicy mango fruity is ready! If it is too thick, extra water can be added.

Serve chilled! It can be stored in fridge for about a week.

Recipe Notes

• Adjust the amount of sugar depending on sweetness preferred. If the mangoes are too sweet, reduce the sugar to ¼ cup. For a sweeter version, you can add upto ½ cup sugar.
• Alphonso mangoes are best for making this mango frooty recipe as they are less fibrous and are bright orange in color. However, any mangoes can be used as per availability.

Top Tip

Cook the mangoes on low flame, stirring occasionally in a large pot and it only needs to be cooked until the raw mango pieces are soft. Ripe mangoes get softer faster but we want the raw mangoes to be cooked soft too.

While the mangoes and sugar can also be cooked together, at times I notice that the sugar can make it harder for the mangoes to cook until soft. So, I always prefer to make the sugar syrup and cook mangoes separately.

Always always strain the mango pulp to remove the fiber, especially from that of the raw mangoes. It is that one extra step that makes our homemade mango frooti much like the packaged stuff!

Substitutions & Variations

Alphonso mangoes are best for making this mango frooti recipe as they are less fibrous and are bright orange in color. However, any mangoes can be used as per availability.

Raw mangoes are a must to balance the flavor of the otherwise sweet mango juice, but using very tangy or sour mangoes can turn the juice more like aam panna. I prefer to use Totapuri mangoes that have a tinge of sweetness for the best results.

For a mango juice that is slightly on the tangier side, you can also add 1-2 teaspoon lemon juice after adding the sugar syrup.

The sugar quantity can be adjusted depending on the sweetness preferred. If the mangoes are too sweet, reduce the sugar to ¼ cup. For a sweeter version, you can add upto ½ cup sugar.

If you are not bothered about the slight difference in taste or color, you can use raw sugar or organic sugar or jaggery too.

Storage & Serving Suggestions

Homemade Mango Frooti is best served chilled as a summer special drink, any time of the day! It can be stored in the fridge for upto a week. You can also use the same recipe and freeze them as mango popsicles too!

More Mango Recipes

I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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