Mango…the moment this word is uttered, one can sense the tangy sweet freshness and the succulent bite of nature’s gift. Just the mention of the King of Fruits is enough to invoke a sense of abundance and profusion. From green to gold to green-red, mango has an exceptionally refreshing taste and a soft texture. Green mango is pickled and served as a condiment to boost the flavor of several dishes while ripe ones are converted into milk shakes, aamras, or ice cream. Power-packed with nutrition, mangoes are a good source of Vitamin A and C, antioxidants, potassium, and fibre.
Mangoes come in varied shapes and sizes from different parts of our country – Pairi, Langra, Kesar, Totapuri, Dussehri, Banganpalli, Chausa, Fajli, Neelam, Mulgoa, Suvarnarekha, Rajapuri and more. But the most sought-after in taste and lusciousness is the Alphonso from Maharashtra.
There is a lot you can do with this delicious fruit like aam panna, aam shrikand, aamras, mango-flavoured drinks and smoothies. Get ready to try out these innovative and easy-to-prepare soothing mango coolers this season!
Mango fruity magic
Ingredients:
Mango juice 200ml
Orange juice 100 ml
Medium-sized banana 1
Method:
Mix together all the ingredients and blend with crushed ice.
Serve chilled.
Mango yogurt melody
Ingredients:
Mango pulp 1 cup
Yogurt ½ cup
Sugar as required
Cardamom powder ½ tsp
A sprig mint for garnish
Method:
Combine all the ingredients into a smooth creamy mixture.
Serve chilled in a kulhad with mint garnish.
Mango coconut mocktail
Ingredients:
Mango pulp ½ cup
Coconut milk ½ cup
Sugar syrup as required
Caramel sauce 1 tbsp
Method:
Blend coconut milk, mango pulp and syrup.
Line a glass with caramel syrup.
Pour the blended mixture.
Serve chilled.
Mango bubble tea
Ingredients:
Mango pulp ½ cup
Iced tea ½ cup
Fresh ginger essence a few drops
Tapioca pearls (sabudana) 1tsp
Method:
Boil sabudana and once cooked, add little sugar and cook.
Mix iced tea, ginger essence and mango pulp.
Pour into a tall glass.
Top with tapioca pearls for a sweet squishy bite in every sip.
Serve chilled.
Image and recipe courtesy: Gita Hari
