Raw Mango Mint Cooler Recipe – Quick Summer Indian Drink

Last Updated on 4 months by Neha Deshmukh

Raw Mango Mint Cooler Recipe – Quick Summer Indian Drink

Hey everyone! If you’re anything like me, you’re already dreaming of ways to beat the summer heat. And honestly, nothing does it quite like a refreshing, homemade cooler. This Raw Mango Mint Cooler is exactly that – a burst of sweet, tangy, and minty goodness that’s unbelievably easy to make. I first whipped this up last year during a particularly scorching heatwave, and it’s been a family favourite ever since! It’s the perfect pick-me-up on a hot day, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another summer drink; it’s a little slice of sunshine in a glass! It’s quick to put together – seriously, under 20 minutes from start to finish. The combination of raw mango, mint, and roasted cumin is just magical. It’s sweet, tangy, and has this lovely, subtle spice that keeps you coming back for more. Plus, it’s naturally cooling and incredibly hydrating.

Ingredients

Here’s what you’ll need to make this delicious Raw Mango Mint Cooler:

• 1 big raw mango
• ¼ cup sugar (approximately 50g)
• ½ teaspoon roasted cumin powder
• ½ teaspoon black pepper
• 10 fresh mint leaves
• Chilled water
• Lemon juice (to taste)
• Few ice cubes
• Salt (a pinch)

Ingredient Notes

Let’s talk ingredients! Using a good quality raw mango is key. You can use any variety that’s firm and tart – Totapuri, Banganapalle, or even a slightly underripe Alphonso work beautifully.

Don’t skip roasting the cumin seeds! It really elevates the flavour. Just a quick dry roast brings out a warmth and aroma that you won’t get otherwise. I usually roast about a tablespoon and store the extra powder in an airtight container.

And the mint? Fresh is always best. It adds such a vibrant, cooling element. I love using Indian mint (Pudina) if I can find it, as it has a stronger flavour, but any fresh mint will do.

Step-By-Step Instructions

Alright, let’s get making!

1. First, dry roast the cumin seeds until they become fragrant. This usually takes just a minute or two over medium heat. Let them cool slightly, then grind them into a fine powder.
2. Now, peel and chop the raw mango. Pressure cook the chopped mango with a little water (about ½ cup) for 3-4 whistles. This softens the mango and makes it easier to blend.
3. Once cooled, blend the cooked mango pulp with the sugar, roasted cumin powder, black pepper, mint leaves, and a pinch of salt until you have a smooth puree.
4. To serve, mix 4 tablespoons of the mango concentrate with 500ml of chilled water.
5. Add a squeeze of lemon juice to brighten the flavours.
6. Finally, add a few ice cubes and garnish with a sprig of fresh mint. Enjoy immediately!

Expert Tips

• Don’t overcook the mango! You want it soft, but not mushy.
• Taste as you go and adjust the sugar and lemon juice to your liking.
• For a smoother puree, strain the mixture through a fine-mesh sieve.
• If you don’t have a pressure cooker, you can steam the mango until tender.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustment: My friend, Priya, loves a little extra kick, so she adds a tiny pinch of cayenne pepper to the mix. Feel free to experiment!
• Vegan Option: Simply substitute the sugar with a plant-based alternative like agave nectar or maple syrup.
• Festival Adaptations: During the summer solstice or when the heat is really intense, my family likes to add a pinch of black salt (kala namak) – it’s believed to have cooling properties.

Serving Suggestions

This cooler is fantastic on its own, but it also pairs well with light snacks like samosas or pakoras. It’s also a great accompaniment to a spicy Indian meal, helping to cool the palate. I love serving it in tall glasses with a colourful straw!

Storage Instructions

This Raw Mango Mint Cooler is best enjoyed fresh, but you can store the mango concentrate in an airtight container in the refrigerator for up to 2 days. Just add water, lemon juice, and ice when you’re ready to serve.

FAQs

1. Can I use frozen mango pulp for this cooler?

You can, but the flavour won’t be quite as vibrant. If using frozen pulp, make sure it’s completely thawed before blending.

2. How can I adjust the sweetness level?

Start with the ¼ cup of sugar and taste. Add more, a tablespoon at a time, until you reach your desired sweetness.

3. What is the best type of raw mango to use?

Totapuri or Banganapalle are excellent choices, but any firm, tart raw mango will work.

4. Can this cooler be made ahead of time?

Yes, you can make the concentrate ahead of time and store it in the fridge. Just mix it with water and ice when you’re ready to drink.

5. How do I roast cumin seeds perfectly for the powder?

Heat a dry pan over medium heat. Add the cumin seeds and roast for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn them!

6. Is it possible to make a sparkling version of this cooler?

Absolutely! Substitute some of the chilled water with sparkling water or club soda for a fizzy treat.