Authentic Raw Mango Concentrate Recipe – Instant Pot Summer Cooler

Last Updated on 2 months by Neha Deshmukh

Authentic Raw Mango Concentrate Recipe – Instant Pot Summer Cooler

Hey everyone! If you’re anything like me, you eagerly await the arrival of mango season. There’s just something magical about that sweet, tangy flavor that instantly transports me back to summer holidays spent at my grandmother’s place. This raw mango concentrate (kachi kairi ka sharbat) is a family favorite, and I’m so excited to share my Instant Pot version with you. It’s the perfect way to beat the heat and enjoy the vibrant flavors of India!

Why You’ll Love This Recipe

This isn’t just another summer cooler recipe. It’s a little slice of sunshine in a glass! Making your own concentrate means you control the sweetness, the spice, and the overall flavor. Plus, it’s surprisingly easy, especially with the help of the Instant Pot. Trust me, once you taste this, store-bought drinks just won’t compare. It’s incredibly refreshing, naturally cooling, and packed with that unique raw mango tang.

Ingredients

Here’s what you’ll need to make this delicious raw mango concentrate:

• 2-3 medium raw mangoes (about 500-600g)
• 1 cup sugar (approximately 200g) – adjust to taste
• 1 teaspoon kosher salt (about 6g)
• 1 teaspoon ground cardamom (about 2.5g)
• 1 teaspoon saffron (about 1g)
• 1 teaspoon black salt or rock salt (about 6g)
• Mint sprigs, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Raw Mangoes: Choosing the Right Variety

The key to a great concentrate is choosing the right raw mangoes. Look for firm, green mangoes that give slightly when pressed. Totapuri, Rajapuri, or even Alphonso (while still green!) work beautifully. Avoid mangoes that are bruised or have soft spots.

Sugar: Adjusting Sweetness to Your Preference

I use regular granulated sugar, but you can experiment! Jaggery (gur) adds a lovely caramel note, or you could use coconut sugar for a healthier option. Start with 1 cup and adjust to your liking – remember, you’re making a concentrate, so it should be a little tart.

Cardamom: The Aromatic Heart of Indian Cuisine

Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well. It adds such a warm, fragrant element to the drink.

Saffron: A Touch of Luxury and Color

Saffron isn’t just about the flavor; it adds a beautiful golden hue to the concentrate. It’s a bit of a splurge, but it’s worth it for that authentic touch.

Black Salt/Rock Salt: The Unique Flavor Profile

Don’t skip the black salt (kala namak)! It has a distinctive sulfurous aroma that really elevates the flavor. If you can’t find it, rock salt is a good substitute, but it won’t have the same unique punch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry your raw mangoes. Then, carefully peel them and discard the skin.
2. Place the peeled mangoes in a stainless steel container. Add 1 cup (240ml) of water to your Instant Pot insert, place the trivet inside, and then set the container with the mangoes on top of the trivet.
3. Pressure cook on high for 20 minutes, followed by a natural pressure release. This is important – let the pressure release naturally to prevent the mangoes from bursting. Once cooled, carefully extract the pulp and discard the seeds.
4. Now for the magic! Combine the mango pulp, sugar, salt, cardamom, and saffron in the Instant Pot. Use the ‘Sauté’ function (low heat) and cook for about 15 minutes, stirring occasionally, until the sugar is completely dissolved.
5. Using an immersion blender, blend the mixture until it’s beautifully smooth. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender.
6. Let the concentrate cool completely, then pour it into a clean glass jar. Refrigerate for up to 1 month.

Expert Tips

• Don’t overcook the mangoes! You want them soft enough to pulp easily, but not mushy.
• Stir frequently while sautéing to prevent sticking and ensure the sugar dissolves evenly.
• Taste as you go! Adjust the sugar and salt to your preference.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: Simply substitute the sugar with agave nectar or maple syrup.
• Adjusting Spice Level: Add a pinch of green chili powder for a spicy kick – my friend Priya loves this!
• Festival Adaptations: During Baisakhi or the Summer Solstice, I like to add a few rose petals to the concentrate for a floral aroma.

Concentrate Consistency – Thicker or Thinner?

The consistency of your concentrate will depend on the mangoes you use. If you prefer a thicker concentrate, cook it for a few extra minutes. For a thinner consistency, add a little more water.

Serving Suggestions

To serve, mix 3-4 tablespoons of concentrate with 1 cup (240ml) of cold water, a handful of ice cubes, and a pinch of black salt or rock salt. Give it a good shake or blend it for a frothy texture. Garnish with a sprig of fresh mint and enjoy! It’s also amazing with a splash of sparkling water.

Storage Instructions

Store the concentrate in an airtight glass jar in the refrigerator for up to 1 month. You can also freeze it in ice cube trays for longer storage – just pop out a cube or two when you’re ready for a refreshing drink!

FAQs

Let’s answer some common questions:

What is the best type of mango to use for this concentrate?

Totapuri or Rajapuri are excellent choices, but any firm, green mango will work.

Can I make this without an Instant Pot?

Absolutely! You can boil the mangoes in a pot on the stovetop until they’re soft enough to pulp. It will take a bit longer, around 30-40 minutes.

How can I adjust the sweetness of the concentrate?

Start with 1 cup of sugar and add more, a tablespoon at a time, until you reach your desired sweetness.

What is the shelf life of the mango concentrate?

Refrigerated, it will last for up to 1 month. Frozen, it can last for several months.

Can I freeze the mango concentrate for longer storage?

Yes! Freeze it in ice cube trays for easy portioning.

Is saffron essential for this recipe? What can I substitute?

Saffron adds a beautiful color and subtle flavor, but you can omit it if you don’t have it. A tiny pinch of turmeric can give a similar golden hue, but it will slightly alter the flavor.