Charred Green Mango Recipe – Authentic Indian Summer Cooler

Last Updated on 4 months by Neha Deshmukh

Charred Green Mango Recipe – Authentic Indian Summer Cooler

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to beat the heat, especially during those long Indian summers. And let me tell you, this Charred Green Mango recipe is a total game-changer. It’s a traditional cooler, bursting with tangy, smoky flavor, and it’s surprisingly easy to make. I first discovered this when visiting my grandmother in Andhra Pradesh, and it’s been a summer staple in my family ever since!

Why You’ll Love This Recipe

This isn’t just another mango drink. The charring process adds a depth of flavor you won’t believe. It’s sweet, sour, a little spicy, and incredibly refreshing. Plus, it’s a fantastic digestive aid – perfect after a heavy meal. Seriously, this recipe is a hug in a glass! It takes just 15 minutes to make and is wonderfully easy.

Ingredients

Here’s what you’ll need to create this magic:

• 1 Green Mango
• 1 tablespoon Oil
• ?? teaspoon Black Mustard Seeds
• 2 Dry Red Chilies
• ?? teaspoon Asafoetida (Hing)
• 1 teaspoon Coriander Powder
• 7 Fresh Curry Leaves
• 1 teaspoon Salt
• 2 tablespoons Sugar

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything comes together perfectly!

Green Mango: Selecting the right mango is key. You want a firm, tart green mango – not one that’s starting to ripen. Look for ones that are still quite hard to the touch.

Oil: Choosing the best oil for tempering is important. I prefer using mustard oil for an authentic flavor, but any neutral oil like sunflower or vegetable oil will work in a pinch.

Black Mustard Seeds: These little guys pack a punch! Regional variations exist – some people prefer smaller seeds, others larger. The flavor is pretty consistent though: nutty and slightly pungent. About ¾ teaspoon is a good starting point.

Asafoetida (Hing): Don’t be scared off by the smell! Asafoetida has a strong, sulfurous aroma in its raw form, but it mellows out beautifully when cooked. It adds a unique savory depth and is fantastic for digestion. A pinch – about ¼ teaspoon – is usually enough.

Dry Red Chilies: Spice level is totally up to you! I like to use Byadagi chilies for color and mild heat, but you can use any dried red chili you prefer. Adjust the quantity based on your tolerance.

Coriander Powder: Freshly ground coriander powder is always best, but good quality store-bought works too. It adds a lovely aromatic note.

Curry Leaves: Freshness is everything with curry leaves. They lose their flavor quickly, so try to use them as soon as possible.

Salt & Sugar: Balancing these is crucial. Start with the amounts listed and adjust to your taste. The goal is a harmonious blend of sweet, sour, and salty.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to char the green mango. Place it directly over an open flame (gas stove works great!) and rotate it until the skin is evenly blackened on all sides. Don’t worry, this is where the magic happens!
2. Transfer the charred mango to a bowl, cover it, and let it cool for about 15 minutes. This softens the pulp and makes it easier to peel.
3. Once cooled, peel off the blackened skin (it should come off easily) and discard the seed. Blend the mango pulp with a little water – just enough to get a smooth puree.
4. Now for the tempering! Heat the oil in a saucepan over medium heat. Add the mustard seeds and let them splutter. This is important – you want them to pop!
5. Add the dry red chilies and asafoetida. Let them sizzle for just 10 seconds – don’t burn them!
6. Pour in the mango puree and add enough water to reach your desired consistency. I like mine slightly thick, but feel free to adjust. Simmer for about 5 minutes.
7. Season with salt, sugar, curry leaves, and coriander powder. Simmer for another 2 minutes, stirring occasionally.
8. Give it a final taste and adjust the seasoning if needed. Serve warm with rice or enjoy it as a refreshing digestive drink.

Expert Tips

• Don’t skip the charring step! It really makes all the difference.
• If you don’t have an open flame, you can char the mango under a broiler, but keep a close eye on it to prevent burning.
• A good quality blender will give you the smoothest puree.

Variations

Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.

Spice Level Adjustment: If you like it spicier, add more dry red chilies or a pinch of cayenne pepper. For a milder flavor, remove the seeds from the chilies before adding them to the oil.

Festival Adaptation (Summer Solstice/Heatwave Relief): My aunt always adds a squeeze of lime juice during the summer solstice for an extra boost of refreshment.

Regional Variations (South Indian vs. North Indian): In South India, they often add a touch of jaggery instead of sugar for a more complex sweetness. In North India, some people like to add a pinch of roasted cumin powder.

Serving Suggestions

This drink is fantastic on its own, but here are a few ideas:

• Serve warm with a simple bowl of rice for a comforting meal.
• Enjoy it as a digestive drink after a spicy meal.
• Chill it for a refreshing summer cooler.
• Garnish with a few extra curry leaves for a pop of flavor and color.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavor might mellow slightly, but it will still be delicious!

FAQs

What is the best way to char the green mango?

Directly over an open flame is the most authentic method. Rotate the mango constantly to ensure even charring.

Can I use a different type of mango for this recipe?

While a green, tart mango is ideal, you can experiment with other varieties. Just be aware that the flavor will be different.

What if I don’t have asafoetida? Is there a substitute?

Asafoetida is unique, but if you absolutely can’t find it, you can try a pinch of garlic powder or onion powder. It won’t be the same, but it will add some savory depth.

How can I adjust the sweetness of this recipe?

Start with the recommended amount of sugar and add more to taste. You can also use jaggery or honey as a natural sweetener.

Is this recipe suitable for people with sensitive stomachs?

Yes! Asafoetida is known for its digestive properties, and the mango itself is relatively easy to digest.

What are the health benefits of consuming charred green mango?

Green mangoes are rich in Vitamin C and antioxidants. Charring them adds a smoky flavor and may enhance their digestive benefits.

Can this be made ahead of time?

You can prepare the mango puree ahead of time and store it in the refrigerator. Then, simply temper the spices and combine everything when you’re ready to serve.

Enjoy this taste of summer! Let me know in the comments how it turns out for you. Happy cooking!