Raw Mango Mélange recipe
Mango the king of fruits.
Very truly said! I guess this fruit is called so because, of not only its taste, the variety it’s available in, but also because they are widely used in every cuisine. Yes I am talking about the countless recipes this delicious stonefruit has both with raw and ripe forms. Moreover, this perhaps is the only fruit too, available in so many varieties. Safeda, Dusheheri, Sindoori, Chausa, Alphanso, Langra and many more. I call it the Magical Mango…
Amongst this huge assortment, there is not one variety that you would not fall in love with. Yes, you may have your personal favorites, most popular being the Mumbai Alphanso with many. But each one has a different mystic flavor. I personally just love mango “Safeda”.This type goes perfect with desserts, shakes, ice creams or had just like that. Well I think I have said enough about the “king” and you would have had an idea of how much I love this fruit. But today I am not talking about any of these ripe varieties. This post is all about RAW mangoes.
Enough has been written and spoken about this form and there are so many recipes too. One of the most common use being Pickled Raw mangoes. From being used as pickles, to cook with Lentils, preserved as dry powders or used to make chutneys, the list is endless.
Come summers, and we surely get the first batch of unripe mangoes to make Mango Mélange.
A lovely sweet “n” sour cooler which you can have with chapatis,pooris in concentrate form and as a chilled mango cooler/Drink.
Unripe mangoes, pressure cooked and destoned and mashed to have this divine earthen flavor, Sweet-salty n sour swill. One drink that gives you all three flavors. So do try this very easy to make summer cooler and serve it to your guests too. And did I forget to mention the health benefits it has.
How to make Mango Mélange- try this and leave a comment
| Servings | Prep Time |
| 6 servings | 5 minutes |
| Cook Time | Passive Time |
| 5 minutes | 30 minutes |
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mango melange is a summer cooler made with raw and unripe mangoes cooked and blended with jaggery syrup.
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- 2 - 3 Brown Sugar Jaggery / Powder (Gur- shakkar) : Serving spoons( to taste)
- optional / pinch salt :
- 1/2 tsp Jeera cumin Bhuna / Rosted powder : (optional)
- To cook the mangoes: In a deep pan dip, wash the unripe mangoes nicely. Now, pressure cook these mangoes with 1 cup water till 1 whistle on high flame and then simmer and cook further till another 3-4 whistles. Put them off flame and let the steam release.
- To prepare the concentrate: Once steam releases, open the pressure cooker and with a potato masher, mash the mangoes till all the pulp is off the stones and the pulp is well blended. Remove the skin pieces and add the sugar and mix well when hot only. Adjust the sugar as per your tasting. If you like very sweet, then add more quantity than mentioned in the recipe.You can store this concentrate in the refrigerator in an air tight container for about 4-5 days.
- Before Serving: Let it chill in the refrigerator for min 30 minutes or for 2-3 hours if you have more time at hand. Now, add some water for consistency and serve thick with Indian breads and lentils.
- To prepare the Drink: take 3-4 tbsp. of this concentrate in a glass, add few pieces of ripe mangoes cut in cubes, add bhuna jeera/ rosted cumin powder, salt(optional) and ice cubes.Add water and your Mango Melange is ready to be served.
- How to serve : Wet the rim of the glass with drops of the concentrate,roll it on bhuna jeera placed in a flat plate and then pour the drink into the glass to serve.
Enjoy your summer cooler with some snacks.
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