Raw Mango Cooler Recipe – Authentic Indian Summer Drink with Mint

Last Updated on 2 months by Neha Deshmukh

Raw Mango Cooler Recipe – Authentic Indian Summer Drink With Mint

Hey everyone! If you’re anything like me, the moment the weather starts to warm up, all you crave is something cool, refreshing, and bursting with flavor. And honestly, nothing hits the spot quite like a glass of homemade Raw Mango Cooler. This isn’t just a drink; it’s a little slice of summer nostalgia, reminding me of long afternoons spent at my grandmother’s place. I’m so excited to share this authentic Indian recipe with you – it’s super easy to make and absolutely delicious!

Why You’ll Love This Recipe

This Raw Mango Cooler (also known as Kachi Keri ka Sharbat) is the perfect antidote to scorching heat. It’s tangy, sweet, a little bit spicy, and incredibly hydrating. Plus, it’s a fantastic way to enjoy the unique flavor of raw mangoes before they’re fully in season. Trust me, once you try this, it’ll become your go-to summer drink!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing cooler:

• 2 raw green mangoes
• Handful of fresh mint leaves
• 2 limes (zest and juice)
• 1 tablespoon chaat masala or Bengali Bhaja Moshla
• ?? cup sugar (adjust to taste – I’ll explain more below!)
• 1 tablespoon black salt

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your cooler.

Raw Green Mangoes: Selecting the Right Mangoes & Ripeness

You want mangoes that are firm to the touch, and still quite green. They shouldn’t have any signs of yellowing or softness. These are the ones packed with that lovely tartness we’re looking for. A good size is around the size of your palm.

Black Salt: The Unique Flavor Profile

Don’t skip the black salt (kala namak)! It adds a distinctive sulfurous tang that really makes this cooler special. It’s not the same as regular table salt, so it’s worth seeking out. You can find it at most Indian grocery stores or online.

Chaat Masala/Bengali Bhaja Moshla: Regional Variations & Spice Blend

Chaat masala is a common spice blend in North India, while Bengali Bhaja Moshla is popular in Eastern India. Both add a wonderful savory and tangy kick. If you can’t find either, you can make your own blend with amchur (dried mango powder), cumin, coriander, and a pinch of chili powder.

Mint Leaves: Freshness & Aroma

Fresh mint is key! It adds a beautiful coolness and aroma. Don’t be shy with it – a generous handful really brightens up the drink.

Sugar: Adjusting Sweetness to Your Preference

The amount of sugar really depends on how tart your mangoes are and your personal preference. I usually start with about ½ cup (around 100g) and then add more, a tablespoon at a time, until it’s just right. Taste as you go!

Step-By-Step Instructions

Alright, let’s get to making this cooler!

1. First, you’ll want to char the raw mangoes over an open flame until the skin is slightly blackened. This gives the cooler a lovely smoky flavor. If you don’t have a gas stove, you can boil or steam the mangoes until they’re tender – about 15-20 minutes.
2. Let the mangoes cool completely. This is important! Then, carefully peel them and scoop out the pulp.
3. Now for the fun part! In a blender, combine the mango pulp, black salt, sugar, chaat masala (or Bengali Bhaja Moshla), and those beautiful fresh mint leaves.
4. Blend everything until it’s super smooth. Give it a taste and adjust the sugar or salt as needed.
5. Pour the concentrate into a clean jar and pop it in the fridge. It’ll keep for up to two weeks.

Expert Tips

• Don’t overblend: Overblending can make the pulp a little frothy.
• Strain for extra smoothness: If you prefer a really smooth cooler, you can strain the concentrate through a fine-mesh sieve.
• Taste, taste, taste! Seriously, adjust the sweetness and tanginess to your liking.

Variations

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

Vegan Adaptation

This recipe is naturally vegan! Just double-check your chaat masala doesn’t contain any unexpected ingredients.

Spice Level Adjustment

Love a little heat? Add a pinch of cayenne pepper or a small piece of green chili to the blender. My friend, Priya, always adds a tiny bit of ginger too!

Festival Adaptation (Summer Solstice/Baisakhi)

This cooler is perfect for celebrating summer festivals like the Summer Solstice or Baisakhi. It’s a refreshing way to welcome the warmer months.

Sugar-Free Option

Swap the sugar for a natural sweetener like stevia or monk fruit. You might need to adjust the amount to achieve the desired sweetness.

Variations in Mango Preparation (Boiling vs. Charring)

I personally love the smoky flavor from charring, but boiling is a great option if you don’t have a gas stove or prefer a milder flavor.

Serving Suggestions

To serve, add about 2 tablespoons of the concentrate to a glass filled with ice cubes and a slice of lime. Top it off with cold water or sparkling water for a little fizz. Give it a good stir and garnish with a sprig of fresh mint. So simple, yet so satisfying!

Storage Instructions

The raw mango cooler concentrate will keep in an airtight jar in the refrigerator for up to two weeks. Just make sure to give it a good stir before using.

FAQs

Let’s answer some common questions!

How long does the raw mango cooler concentrate last in the refrigerator?

Up to two weeks, stored in an airtight container.

Can I use frozen mango pulp instead of fresh mangoes?

You can, but the flavor won’t be quite as vibrant. If using frozen pulp, make sure it’s completely thawed before blending.

What is the best way to char the mangoes for the most smoky flavor?

Use tongs to hold the mangoes directly over the flame, rotating them until the skin is evenly blackened. Be careful not to burn yourself!

Can I adjust the tanginess of the cooler?

Absolutely! Add more lime juice for a tangier cooler, or a little more sugar to balance it out.

Is black salt essential for this recipe, or can I substitute it?

Black salt really makes this recipe special, but if you absolutely can’t find it, you can use regular salt, but it won’t have the same unique flavor.

What is the origin of this Raw Mango Cooler recipe?

This type of cooler has been a staple in Indian households for generations, particularly during the hot summer months. It’s a traditional way to beat the heat and enjoy the seasonal bounty of raw mangoes!