Authentic Raw Mango & Neem Flower Recipe – Traditional Indian Summer Drink

Last Updated on 2 months by Neha Deshmukh

Authentic Raw Mango & Neem Flower Recipe – Traditional Indian Summer Drink

Hey everyone! If you’re anything like me, you love a drink that’s a little bit different, a little bit special, and packed with flavour. Today, I’m sharing a recipe that’s been passed down in my family for generations – a vibrant, tangy, and slightly bitter Raw Mango & Neem Flower drink. It’s a taste of summer in India, and honestly, it’s something truly unique. I first made this myself when I was trying to recreate my grandmother’s cooking, and it took a few tries to get the balance just right, but it’s so worth it!

Why You’ll Love This Recipe

This isn’t your average mango drink. It’s a celebration of flavours – the sweetness of mango, the tang of tamarind, and the distinctive, slightly bitter taste of neem flowers. It’s traditionally made during festivals like Ugadi and Gudi Padwa, symbolizing new beginnings and good health. Plus, it’s incredibly refreshing on a hot day! It’s a little unusual, yes, but trust me – it’s a flavour combination you won’t forget.

Ingredients

Here’s what you’ll need to make this special drink:

• 1 cup water
• 1 small lemon-sized tamarind piece (about 30-40g)
• 1 tablespoon chopped raw mango (about 30g)
• 1 tablespoon neem flower (about 5-7g)
• 1 tablespoon powdered jaggery (about 20g)
• 1/4 teaspoon pepper powder (about 1g)
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec! This recipe really shines because of the unique combination.

• Raw Mango: You want a mango that’s firm to the touch, but still has a little give. It shouldn’t be rock hard.
• Neem Flowers: These are the stars of the show! Neem flowers have a wonderfully unique, slightly bitter flavour that’s considered incredibly healthy in Ayurveda. They’re often used in South Indian cuisine, especially during festivals. If you can’t find fresh ones (more on that in the FAQs!), dried neem flowers work too.
• Tamarind: Tamarind provides a lovely sourness that balances the sweetness of the mango and jaggery.
• Jaggery: We’re using jaggery, a traditional unrefined sugar, for sweetness. It has a beautiful caramel-like flavour that’s different from regular sugar. It’s also considered healthier!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, rinse your raw mango well. Peel the skin and chop it into small, bite-sized cubes.
2. Now, let’s tackle the tamarind. Soak the tamarind piece in ½ cup of water for about 10-15 minutes. Once softened, squeeze it well with your hands to extract all the juice. Don’t forget to discard the pulp!
3. Strain the tamarind extract into a bowl and add the remaining ½ cup of water. This ensures you get a smooth, pulp-free base.
4. Add the powdered jaggery to the tamarind water and stir until it’s completely dissolved. You don’t want any grainy bits!
5. Finally, add the chopped raw mango, neem flowers, salt, and pepper powder. Give everything a good stir to combine all those wonderful flavours.
6. Serve immediately! Traditionally, this drink is offered as a symbolic offering during festivals, but honestly, it’s delicious any time you need a refreshing pick-me-up.

Expert Tips

Want to make this recipe even better? Here are a few things I’ve learned over the years:

• Mango Selection: Look for raw mangoes that are firm but have a slight give when you press them. Avoid mangoes that are bruised or overly hard.
• Neem Flowers: Sourcing fresh neem flowers can be tricky depending on where you live. Check Indian grocery stores or online suppliers. Dried neem flowers are a good substitute – just use a little less, as the flavour is more concentrated.
• Flavour Balance: The key to this drink is getting the sweet, sour, and bitter flavours just right. Start with the amounts listed in the recipe and adjust to your liking. Don’t be afraid to experiment!

Variations

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

• Spice Level: If you like a little heat, add a bit more pepper powder. My friend, Priya, loves to add a pinch of red chilli powder too!
• Festival Adaptations: During Ugadi and Gudi Padwa, this drink is often served as the first thing consumed in the morning, symbolizing a fresh start.
• Regional Variations: In some parts of South India, people add a touch of ginger or cumin powder for extra flavour. My aunt in Tamil Nadu always adds a tiny pinch of asafoetida (hing) – it adds a lovely savoury note.

Serving Suggestions

This drink is best served chilled, but it’s traditionally enjoyed at room temperature. Garnish with a sprig of neem flowers (if you have them!) or a slice of raw mango for a beautiful presentation. It’s perfect on its own, or as a refreshing accompaniment to a spicy meal.

Storage Instructions

This drink is best enjoyed fresh. However, you can store the tamarind extract in an airtight container in the refrigerator for up to 2 days. Just add the mango, neem flowers, and spices when you’re ready to serve.

FAQs

Got questions? I’ve got answers!

• Is this drink served hot or cold? Traditionally, it’s served at room temperature, but you can definitely chill it if you prefer!
• What are the health benefits of neem flowers? Neem flowers are packed with antioxidants and have anti-inflammatory properties. They’re also believed to help purify the blood and boost immunity.
• Can I substitute jaggery with sugar? Yes, you can! Use the same amount of sugar as jaggery. However, the flavour will be slightly different – jaggery adds a lovely caramel note.
• What if I can’t find fresh neem flowers? Dried neem flowers are a great substitute. Use about 1 teaspoon of dried neem flowers for every tablespoon of fresh neem flowers.
• How long does the tamarind extract keep? You can store the tamarind extract in an airtight container in the refrigerator for up to 2 days.
• Can I make this ahead of time? You can prepare the tamarind extract and chop the mango ahead of time. But it’s best to add the neem flowers and spices just before serving to preserve their flavour.

Enjoy this little taste of India! I hope you love it as much as my family does. Let me know in the comments if you try it, and how it turns out!