Mango Frooti Recipe
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Mango Frooti is a refreshing, sweet-and-tangy Indian drink made with ripe mangoes, green mangoes, sugar, and water. Make it at home using my easy recipe. It tastes like the store-bought one, minus the harmful colors and preservatives.
Quick Look: Mango Frooti
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: Approx. 260 per serving
Dietary Info: Vegan, gluten-free
Skill Level: Easy
Tools Needed: Stovetop pressure cooker or Instant Pot, blender, fine-mesh strainer, saucepan for sugar syrup.
Shelf Life: Up to 3–4 days refrigerated; can be frozen in popsicle molds.
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Table of Contents
If you grew up in India in the 90s, a chilled yellow Tetra Pak of mango Frooti pierced with a straw was summer. I remember my dad pulling them out of the old Kelvinator fridge on scorching afternoons, and that first sweet-tangy sip hitting like pure nostalgia.
What Is Mango Frooti?
Frooti (often misspelled as fruity or frutti) has been Parle Agro’s flagship mango beverage since 1985, and it remains one of the largest-selling mango drinks in India.
While the original uses mango pulp, water, sugar, citric acid, and permitted food additives, my copycat version skips everything artificial and leans entirely on the natural sweetness of peak-season mangoes.
Mango Frooti tastes great on its own, but it also pairs well with light snacks like sandwiches, chips, or spicy Indian chaats.
If you love mango beverages, you’ll also want to try my aam panna recipe for a raw mango cooler, my creamy mango lassi, and this refreshing mango milkshake for hotter afternoons.
Ingredients
- Ripe Mangoes – I prefer Alphonso or Kesar mangoes, as they are bright orange, sweet, less fibrous, and juicy. You can use any ripe, juicy mango you like, but make sure it is bright orange, sweet, and low in fiber. Avoid watery or fibrous mango varieties, such as Totapuri, for this recipe.
- Raw Mangoes – Adding raw mangoes gives the drink a slight tanginess.
- Sugar – You will need white granulated sugar. You can adjust it according to your taste.
- Citric Acid – It gives the drink a nice tang. If citric acid is unavailable, you can substitute it with lime or lemon juice.
- Others – You will also need water and salt to make the mango frooti recipe.
How To Make Mango Frooti
Cook The Mangoes
You can cook the mangoes in a traditional stovetop pressure cooker, an Instant Pot, or in a pot over the stovetop. I am sharing the methods below.
In A Stovetop Pressure Cooker
Step 1: Add 2 cups of peeled and cubed ripe mangoes and ½ cup of peeled and cubed raw mangoes to a stovetop pressure cooker. Add 1 cup of room-temperature water.
Step 2: Pressure-cook for 2 whistles over high heat. Remove the cooker from the heat and let the pressure release naturally.
In An Instant Pot
- Add 2 cups of peeled and cubed ripe mangoes and ½ cup of peeled and cubed raw mangoes to an Instant Pot.
- Add 1 cup of room-temperature water.
- Close the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 2 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
In A Pot over The Stovetop
- Add 2 cups of peeled and cubed ripe mangoes and ½ cup of peeled and cubed raw mangoes to a pot.
- Add 2 cups of room-temperature water and cover the pot with a lid.
- Cook on medium heat for 15 minutes.
- Remove the pot from the heat and open the lid.
Make The Sugar Syrup
Step 3: Add 1 cup of granulated white sugar and 1 cup of room-temperature water to a pan over medium heat.
Step 4: Stir until the sugar is dissolved. Cook for 3-4 minutes until the syrup is slightly thickened. Remove the pan from the heat. Cool the syrup for 10 minutes.
Make Frooti
Step 5: Transfer the cooked mangoes to a blender.
Step 6: Blend until smooth.
Step 7: Pass this puree through a fine-mesh strainer, pressing down gently with the back of a spoon. This step is what separates good homemade frooti from great homemade frooti. The sieve catches any remaining fiber, leaving you with that ultra-smooth, pulpy-but-not-chunky texture we all remember.
Step 8: Add the following ingredients and stir well.
- cooled sugar syrup
- 2 cups of chilled water
- ¼ teaspoon salt
- ½ teaspoon citric acid
Taste the mixture now. Too sweet? Add some lemon juice. Too tart? Add ½ teaspoon more sugar. The flavor should be bright, balanced, and slightly thick, not watery. Refrigerate for at least 20 minutes. Serve Frooti mango drink over a few ice cubes. Feel free to garnish with a mint leaf or a mango slice if you’re feeling fancy.
Mango Frooti FAQs
Yes. You can replace raw mango with lemon juice or amchur (dry mango powder), but the taste will be slightly different from the original.
Yes, but cooking helps extract flavor and improve shelf life. A no-cook version tastes more like a smoothie and is less close to store-bought frooti.
Yes. If fresh mangoes aren’t in season, use canned mango pulp from brands like Kesar, Deep, or Laxmi, easily found at Indian grocery stores. Use canned mango pulp directly; no cooking needed. Mix pulp with cold water, add a pinch of salt, and adjust sugar only if required. Add lemon juice for freshness, chill well, and serve. It gives a smooth, Frooti-like taste and saves time compared to fresh mango.
Variations
- Frooti Popsicles – Pour the strained drink into popsicle molds and freeze overnight. Kids go crazy for these.
- Frooti Float – Top a glass with a scoop of vanilla or mango kulfi for a dessert-drink hybrid.
- Spiked Frooti – Add a shot of white rum or vodka for a grown-up version at summer parties.
- Frooti Mocktail – Mix with sparkling water, fresh mint, and a dash of chaat masala for a fizzy twist.
- Creamy Frooti – Blend in ¼ cup of chilled milk or coconut milk for a richer version that’s somewhere between Frooti and a mango lassi.
Pro Tips By Neha
You can adjust the sugar to the sweetness of the mangoes and your personal taste. Add more sugar if the mangoes are not sweet enough, or if you like a sweeter drink. This customization is what I like best about this homemade mango frooti recipe.
Never cook the mangoes and sugar together. If cooked together, the sugar will prevent the mangoes from becoming too soft.
Storage Suggestions
Store homemade mango frooti in a clean glass bottle in the fridge for up to 10 days. I don’t recommend freezing the liquid drink itself; the texture turns grainy on thawing. However, freezing it as popsicles works beautifully.
Other Mango Recipes We Recommend
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Mango Frooti Recipe
Ingredients
- 2 cups peeled and cubed ripe mangoes
- ½ cup peeled and cubed raw mangoes
- 2 cups room-temperature water (divided)
- 1 cup granulated white sugar
- 2 cups chilled water
- ¼ teaspoon salt
- ½ teaspoon citric acid
Instructions
Cook The Mangoes
In A Stovetop Pressure Cooker
- Add ripe mangoes and raw mangoes to a stovetop pressure cooker.
- Add 1 cup of room-temperature water.
- Pressure cook for 2 whistles over high heat.
- Remove the cooker from the heat and let the pressure release naturally.
In An Instant Pot
- Add ripe mangoes and raw mangoes to an instant pot.
- Add 1 cup of room-temperature water.
- Close the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 2 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid.
Make The Sugar Syrup
- Add white sugar and 1 cup of room-temperature water in a pan over medium heat.
- Stir until the sugar is dissolved.
- Cook for 3-4 minutes until the syrup is slightly thickened.
- Remove the pan from the heat. Cool the syrup for 10 minutes.
Make Frooti
- Transfer the cooked mangoes to a blender and blend until smooth.
- Pass this puree through a fine-mesh strainer, pressing down gently with the back of a spoon. This step is what separates good homemade frooti from great homemade frooti. The sieve catches any remaining fiber and leaves you with that ultra-smooth, pulpy-but-not-chunky texture we all remember.
- Add sugar syrup, chilled water, salt, and citric acid, and stir well.
- Taste the mixture now. Too sweet? Add more lemon. Too tart? Add ½ teaspoon more sugar. The flavor should be bright, balanced, and slightly thick, not watery. Refrigerate for at least 20 minutes.
- Serve frooti mango drink over a few ice cubes. Feel free to garnish with a mint leaf or a mango slice if you’re feeling fancy.
