Authentic Mango Drink Recipe – Ripe & Raw Mango Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Drink Recipe – Ripe & Raw Mango Summer Cooler

Hey everyone! If you’re anything like me, the moment the weather starts warming up, all you can think about is mangoes. And not just eating them, but finding every possible way to enjoy their incredible flavor. This authentic mango drink recipe is a total lifesaver during the hot Indian summers – it’s refreshing, naturally sweet, and just… happiness in a glass! I first made this when I was craving something my grandmother used to make, and honestly, it transported me right back to those carefree summer days.

Why You’ll Love This Recipe

This isn’t just another mango juice. It’s a special blend of ripe and raw mangoes that creates a unique sweet-tangy flavor profile you won’t find anywhere else. It’s super easy to make, requires minimal ingredients, and is the perfect way to beat the heat. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this delicious mango cooler:

• 2 cups ripened mangoes (about 300g)
• 0.5 cup raw mango (about 75g)
• 0.5 cup sugar (about 100g) – adjust to your liking!
• 6 cups water (about 1.4 liters)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference.

• Mango Varieties – Choosing Ripe & Raw Mangoes: Don’t be afraid to experiment! For ripe mangoes, Alphonso, Kesar, or even Honey mangoes work beautifully. For the raw mango, a slightly tart variety is best – Totapuri or even a green, firm Alphonso will do the trick.
• Sugar Adjustments – Sweetness Levels & Alternatives: I use regular granulated sugar, but you can absolutely use caster sugar for quicker dissolving. If you’re watching your sugar intake, try using honey or maple syrup – start with ¼ cup and adjust to taste.
• Water Quality – Impact on Taste: Believe it or not, the water you use matters! Filtered water will always give you the cleanest, freshest flavor.

Authentic Regional Variations – North Indian vs. South Indian Styles

Mango drinks are enjoyed all over India, but there are subtle differences. North Indian versions often lean towards being sweeter and creamier, sometimes with a touch of cardamom. South Indian styles tend to be more tangy and refreshing, sometimes incorporating a pinch of black salt. This recipe is a great base – feel free to experiment and add your own regional twist!

Step-By-Step Instructions

Alright, let’s get blending!

1. First, roughly chop your ripe and raw mangoes. No need to be fancy here!
2. Add the chopped mangoes, sugar, and about 2 cups of water to your blender.
3. Blend, blend, blend! Start on low and gradually increase the speed until everything is beautifully smooth.
4. Now, slowly add the remaining water while blending, until you reach your desired consistency. Don’t rush this part – adding the water gradually is key.
5. This is important: strain the mixture through a fine-mesh sieve. This removes any stringy fibers and gives you a silky-smooth drink.
6. Pour the strained mango drink into a pitcher, and chill in the refrigerator for at least 2-3 hours. Trust me, it’s worth the wait!
7. Serve chilled, with ice cubes and a slice of mango for garnish. Enjoy!

Expert Tips

Want to take your mango drink to the next level? Here are a few of my go-to tricks:

• Achieving the Perfect Consistency: If it’s too thick, add a little more water. Too thin? Add a few more pieces of ripe mango!
• Preventing Oxidation – Keeping the Drink Fresh: Mangoes can oxidize and turn a little brown. A squeeze of lemon or lime juice can help prevent this.
• Blending Techniques for Smoothness: A high-powered blender is your best friend here, but if you don’t have one, just blend for a little longer and make sure to strain thoroughly.
• Adjusting Sweetness After Blending: Always taste and adjust the sweetness after blending. Mangoes vary in sweetness, so you might need to add a little more sugar or a touch of honey.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Mango Drink: Simply substitute the sugar with agave nectar or maple syrup.
• Sugar-Free Mango Drink: Use a sugar substitute like stevia or erythritol, adjusting the amount to your preference.
• Spice Level – Adding a Hint of Cardamom or Ginger: My friend, Priya, swears by adding a pinch of cardamom powder or a small piece of grated ginger to the blender. It adds a lovely warmth!
• Festival Adaptations – Mango Drink for Holi or Summer Celebrations: For Holi, you can add a tiny drop of food coloring to make it extra festive.

Serving Suggestions

This mango drink is perfect on its own, but it also pairs beautifully with:

• Spicy Indian snacks like samosas or pakoras.
• A light summer salad.
• Grilled chicken or fish.

Storage Instructions

Leftover mango drink can be stored in an airtight container in the refrigerator for up to 24 hours. It might separate a little, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

• What is the best type of mango to use for this drink? Alphonso is king, but Kesar and Honey mangoes are also fantastic.
• Can I use mango pulp instead of fresh mangoes? Yes, you can! Use about 2 cups of mango pulp and reduce the amount of water slightly.
• How can I make this drink thicker or thinner? Adjust the amount of water or mangoes, as mentioned in the tips section.
• Can this drink be made ahead of time? Absolutely! It actually tastes better after it’s had a chance to chill.
• What is the purpose of using both ripe and raw mangoes? The ripe mangoes provide sweetness, while the raw mangoes add a delightful tanginess that balances everything out.

Enjoy this taste of summer! Let me know in the comments how yours turns out.