Raw Mango Cooler Recipe – Black Salt & Mint Indian Summer Drink

Last Updated on 4 months by Neha Deshmukh

Raw Mango Cooler Recipe – Black Salt & Mint Indian Summer Drink

Hey everyone! Summer in India… honestly, it’s a vibe. But a hot vibe! And nothing beats the heat quite like a refreshing, homemade cooler. This Raw Mango Cooler is my go-to – it’s sweet, tangy, a little bit spicy, and just utterly delicious. I first made this when I was craving something beyond the usual lemonade, and it’s been a family favourite ever since. It’s super easy to whip up, and trust me, it’s a lifesaver on those scorching days.

Why You’ll Love This Recipe

This isn’t just another mango drink. It’s a flavour explosion! The combination of raw mango, mint, and those special spices – black salt and roasted cumin – is what makes it truly special. It’s incredibly hydrating, naturally sweet (you control how much sugar goes in!), and packed with that authentic Indian summer flavour. Plus, it comes together in under 30 minutes. What’s not to love?

Ingredients

Here’s what you’ll need to make this amazing Raw Mango Cooler:

• 3 medium raw mangoes
• 3-4 tablespoons sugar (adjust to taste)
• 0.5 teaspoon common salt
• 0.5 teaspoon black salt (Kala Namak)
• 0.5 teaspoon black pepper powder
• 5-6 mint leaves
• 0.25 teaspoon roasted cumin seeds powder
• 2 glasses chilled water

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Raw Mangoes: You want mangoes that are firm to the touch, but give slightly when pressed. Totapuri mangoes are fantastic for this, but any tart, green mango will work beautifully. Different regions in India use different varieties – Alphonso when slightly underripe is also amazing if you can get your hands on them!
• Black Salt (Kala Namak): This is key. Don’t skip it! It has a unique sulphurous flavour that adds a wonderful depth and authenticity to the cooler. It’s what gives it that classic Indian street-food taste. You can find it at most Indian grocery stores.
• Roasted Cumin Powder: Roasting the cumin seeds before grinding them really brings out their flavour. If you don’t have pre-made powder, simply dry roast cumin seeds in a pan for a few minutes until fragrant, then grind them.
• Mint: Fresh mint is best, of course! But if you’re in a pinch, a tiny splash of mint extract can work.
• Sugar: I usually use regular granulated sugar, but you can experiment with jaggery or honey for a different flavour profile.

Step-By-Step Instructions

Alright, let’s get cooking (or rather, cooling!).

1. First, we’re going to pressure cook the raw mangoes. Add the mangoes and about 2 cups of water to your pressure cooker. Cook for 5-6 whistles, then let it cool completely. This softens the mangoes and makes it easy to extract the pulp.
2. Once cooled, peel the mangoes and scoop out all that lovely pulp into a mixing jar.
3. Add the sugar to the mango pulp and mix well until it’s completely dissolved. Now’s the time to taste and adjust the sweetness! Raw mangoes can vary in tartness, so add more sugar if needed.
4. Next, sprinkle in the common salt, black salt, black pepper powder, and roasted cumin powder. Give it a good stir to combine all those amazing flavours.
5. Now for the freshness! Add the crushed mint leaves (or mint paste) and blend everything together.
6. Add ice cubes and chilled water to the jar. Blend again until you get a smooth, frothy consistency.
7. Finally, strain the cooler into glasses filled with ice. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the mangoes! You want them soft enough to blend, but not mushy.
• For a smoother cooler, strain it through a fine-mesh sieve.
• If you don’t have a pressure cooker, you can boil the mangoes in a pot until tender.
• Chilling the water beforehand makes a huge difference.

Variations

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

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Spice Level Adjustment: If you like a little extra kick, add a pinch more black pepper. My friend, Priya, loves to add a tiny sliver of green chilli for a real zing!
• Festival Adaptation: This cooler is perfect for summer festivals like Baisakhi or Holi. My family always makes a big batch to share with guests during these celebrations.

Serving Suggestions

This Raw Mango Cooler is best served immediately, while it’s nice and cold. Garnish with a sprig of mint and a slice of mango for a pretty presentation. It’s the perfect accompaniment to a spicy Indian meal or just a relaxing afternoon in the sun.

Storage Instructions

While it’s best enjoyed fresh, you can store leftover cooler in the refrigerator for up to 24 hours. Keep in mind that the flavours might mellow slightly over time. Give it a good stir before serving.

FAQs

1. What type of mangoes are best for this cooler?

Totapuri mangoes are ideal, but any tart, green mango will work. Alphonso mangoes when slightly underripe are also a great option.

2. Can I use mango pulp instead of fresh mangoes?

Yes, you can! Use about 1.5 – 2 cups of mango pulp. You might need to adjust the sugar depending on the sweetness of the pulp.

3. How can I adjust the sweetness of the cooler?

Taste as you go! Add more sugar, a tablespoon at a time, until you reach your desired level of sweetness.

4. What is black salt and why is it used in this recipe?

Black salt (Kala Namak) is a volcanic rock salt with a unique sulphurous flavour. It adds a distinctive taste that’s essential for authentic Indian flavours.

5. Can I make this cooler ahead of time? If so, how should I store it?

You can make it ahead, but it’s best fresh. Store leftovers in the refrigerator for up to 24 hours, and stir well before serving.