No more store-bought! Try this homemade mango frooti recipe

Come summer, and mango drinks take over store shelves—bright labels, bold claims, and a long list of preservatives. But if you're someone who reads the ingredients panel and winces at the unpronounceable additives, here's your sweet escape. This homemade mango frooti is everything the bottled version promises—but without the chemicals, synthetic flavouring, or guilt. Made with ripe mangoes, a dash of raw mango for that hint of tang, and simple syrup, this drink is refreshingly real.

The best part? You’re not limited to one kind of mango. Choose from the golden sweetness of alphonso, the fibrous richness of chandrakaran, or the thick pulp of banganapalli. Add a bit of chilled water, and your fridge now holds a bottle of nostalgia—clean, honest, and summer-perfect.

Mango frooti recipe (preservative-free, homemade)
Ingredients
2 cups ripe mangoes, peeled and chopped
1 cup raw mango, peeled and chopped
1½ cups sugar
1½ cups water (for syrup)
6–7 cups cold water (to dilute; adjust to taste)

Preparation
In a saucepan, combine the ripe and raw mango pieces with 1½ cups water
Cover and cook over medium heat until both types of mango are soft and pulpy – about 10–12 minutes
Transfer the cooked mangoes into a blender and blend until smooth
Strain through a fine sieve to remove any fibres or bits
Set aside
In another pan, dissolve 1½ cups sugar in 1½ cups water
Bring to a boil, stir well, and turn off the heat once the syrup is clear
Let it cool
Combine the strained mango pulp and the cooled sugar syrup in a large jug or bottle
Add 6–7 cups of cold water, or as needed, to get the consistency and sweetness you prefer
Taste and adjust

Refrigerate the mango frooti for a few hours. Shake well before serving. Enjoy it chilled, over ice if you like.

This drink keeps well in the fridge for 4–5 days—if it lasts that long! No preservatives. No colouring. Just mangoes, the way summer intended.