Mango Coconut Milk Recipe – Authentic Indian Summer Drink

Last Updated on 4 months by Neha Deshmukh

Mango Coconut Milk Recipe – Authentic Indian Summer Drink

Hey everyone! If you’re anything like me, the sight of a ripe mango instantly transports you to summer bliss. Growing up, my grandmother always made this incredibly refreshing Mango Coconut Milk during the mango season, and it’s a taste I’ve been chasing ever since. It’s unbelievably easy to make, and honestly, it’s the perfect antidote to a hot day. Let’s get into it!

Why You’ll Love This Recipe

This Mango Coconut Milk isn’t just a drink; it’s a little slice of Indian summer. It’s creamy, sweet, and subtly spiced – a truly delightful combination. Plus, it comes together in under 15 minutes! It’s naturally vegan (depending on your jaggery source – more on that later!), and it’s a fantastic way to use up those gorgeous, juicy mangoes.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 large mangoes
• 1.5 cup coconut milk
• 2-3 tbsp grated jaggery
• 2 cardamom pods
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Mango Coconut Milk.

Mangoes: Choosing the Right Variety

The star of the show! Alphonso mangoes are the classic choice for their intense flavor and creamy texture. But honestly, any sweet, ripe mango will work beautifully. Kesar, Dasheri, or even Honey mangoes are fantastic options. You’ll need about 500g of mango pulp.

Jaggery: A Traditional Sweetener & Its Benefits

Jaggery (gur) is unrefined cane sugar, and it adds a beautiful caramel-like depth to the drink. It’s also considered healthier than refined sugar, packed with minerals! If you can’t find jaggery, you can substitute it with sugar – about 3 tablespoons should do the trick.

Coconut Milk: Fresh vs. Store-Bought – What’s Best?

Freshly squeezed coconut milk is always best. The flavor is so much richer and more vibrant. But, let’s be real, sometimes convenience wins! Good quality store-bought coconut milk works perfectly well. Look for full-fat coconut milk for the creamiest result – around 400ml.

Cardamom: The Queen of Spices & Regional Variations

Cardamom adds a lovely aromatic warmth. I prefer using green cardamom pods, lightly crushed to release their fragrance. In some South Indian variations, a tiny pinch of nutmeg is also added – feel free to experiment!

Step-By-Step Instructions

Alright, let’s make some Mango Coconut Milk!

1. First, peel and chop your mangoes into small pieces. Don’t worry about being too precise here.
2. Now, the fun part – hand-squeeze those chopped mangoes to extract all that gorgeous pulp and juice! This is how my grandmother always did it, and it just feels more…connected to the process, you know?
3. If you’re making coconut milk from scratch, grate fresh coconut and blend it with water. Then, strain the blended mixture to extract thick, creamy coconut milk.
4. In a blender, combine the mango pulp, coconut milk, grated jaggery, and crushed cardamom pods.
5. Add a tiny pinch of salt – it really balances the sweetness.
6. Blend everything together until smooth and creamy.
7. Chill for at least 30 minutes before serving. Or, if you’re impatient like me, add a few ice cubes and enjoy immediately!

Expert Tips

• Don’t skip the chilling step! It really allows the flavors to meld together.
• For an extra smooth drink, strain the mixture through a fine-mesh sieve before chilling.
• Adjust the amount of jaggery to your liking. Some mangoes are sweeter than others!

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• Vegan Adaptation: Double-check your jaggery source to ensure it hasn’t been processed with bone char (some are!). Otherwise, this recipe is naturally vegan.
• Adjusting Sweetness Levels: If you prefer a less sweet drink, start with 2 tablespoons of jaggery and add more to taste.
• Spice Level – Adding a Hint of Ginger or Chili: My friend Priya loves adding a tiny sliver of ginger or a pinch of chili powder for a little kick!
• Festival Adaptations – Mango Recipes for Onam or Summer Celebrations: During Onam, we often serve a similar drink with a touch of saffron for a festive touch.

Serving Suggestions

Mango Coconut Milk is incredibly versatile.

• It’s amazing with Neer Dosa or Poori.
• It’s also fantastic on its own as a refreshing drink.
• I sometimes serve it as a dessert after a spicy meal – it’s the perfect palate cleanser.

Storage Instructions

Leftover Mango Coconut Milk can be stored in an airtight container in the refrigerator for up to 24 hours. It might separate slightly, 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 recipe?

Alphonso mangoes are ideal, but Kesar, Dasheri, or Honey mangoes work wonderfully too.

Can I use sugar instead of jaggery? What’s the conversion?

Yes, you can! About 3 tablespoons of sugar will substitute for 2-3 tablespoons of jaggery.

How do I make coconut milk at home if I don’t have a blender?

You can still grate the coconut and mix it with warm water. Then, squeeze the coconut mixture through a muslin cloth to extract the milk. It takes a bit more effort, but it’s totally doable!

Can this be made ahead of time? How long will it keep?

Yes, you can make it a few hours ahead. It’s best enjoyed within 24 hours.

Is this drink suitable for people with lactose intolerance?

Yes! Coconut milk is naturally dairy-free.

What are some other dishes that pair well with Mango Coconut Milk besides Neer Dosa and Poori?

It’s delicious with Idli, Uttapam, or even a simple bowl of rice!