Explained: How Pickled Raw Mangoes Can Be Used In Bartending
Raw mangoes are often used in summer as an addition to different cocktail and mocktail recipes. In tropical regions, the fruit is also cut up into chunks and marinated in chilli powder, salt and lime juice to be converted into a tangy pickle. And such a tangy and spicy pickle has slowly and steadily made its way into mixology so that bartenders are now experimenting with different uses of pickled raw mangoes in blending drinks.
Pickled raw mangoes contain potent flavours that help to build the tasting notes in different seasonal tropical drink recipes. This leads to the creation of cocktails which contain complex umami, tart and tangy flavours that introduce indigenous flavours into global blends. So, making an achaari margarita cocktail using raw mango pickle is like putting a tangy, desi twist on a popular cocktail classic.
Read on below to know more about how pickled raw mangoes can be used in bartending for blending innovative mixes:
Pickled Raw Mango Puree
When raw mango pickle is blended to create a fine paste, it can be incorporated into cocktails to lend them a desi twist. Such a puree can be used in making the achaari margarita cocktail made using 30 ml Don Julio Blanco tequila. A pickled moscow mule is another cocktail variation that can be prepared by blending 30 ml Ketel One Premium Distilled Vodka with 30 ml ginger beer and a spoonful of the raw mango pickle puree. The pickle acts as a tart and tangy base for cocktails, turning them into a mix of sweet, spicy and sour flavours.
Here’s a simple recipe to make achaari margarita:
Ingredients:
30 ml premium Don Julio Blanco
20 ml fresh lime juice
15 ml pickled raw mango puree
15 ml agave syrup
¼ tsp roasted cumin powder
1 small piece of pickled raw mango
Chilli salt rimmed glass for serving
Method:
– In a cocktail shaker, muddle 1 small piece of pickled raw mango with ¼ tsp roasted cumin powder. Add 30 ml premium Don Julio Blanco, 20 ml fresh lime juice, 15 ml pickled raw mango puree and 15 ml agave syrup to the shaker. Fill with ice and shake for 15 seconds. Serve the achaari margarita in the chilli salt rimmed glass.
Pickled Mango Garnish
Instead of simply using raw mango chunks to garnish margarita cocktails or spiced gin and tonic, use pickled raw mangoes and introduce a spicy finish in drinks. Raw mango pickle contains bite-sized pieces of the fruit that are coated in the pickle masala. Such a chunk of fruit is full of spicy and tangy tasting notes which add an additional layer of flavour into otherwise simple cocktail concoctions.
Here’s a recipe to make a spiced gin and tonic with a pickled raw mango garnish:
Ingredients:
30 ml Gordon’s The Original London Dry Gin
15 ml lime juice
15 ml raw mango puree
90 ml tonic water
Pickled raw mango wedge for garnish
Method:
– In a cocktail shaker, add 30 ml Gordon’s The Original London Dry Gin, 15 ml lime juice and 15 ml raw mango puree. Stir well before transferring into a serving glass filled with ice. Garnish with the pickled raw mango wedge for the spicy flavour.
Mango Pickle Brine
When pickling raw mangoes in a simple mix of vinegar and salt solution, what will be left behind after the fruit is strained away is a tangy liquid containing the flavour of the fruit. This mango pickle brine can be used in the making of pickled mango whisky sour with the addition of 30 ml Johnny Walker Black Label or a pickled mango martini cocktail crafted using 30 ml premium Tanqueray No. 10 Gin. The mango pickle brine will introduce a touch of savoury and umami flavours into classic cocktail recipes.
Here’s a recipe to make a raw mango martini cocktail using raw mango brine:
Ingredients:
30 ml Tanqueray No. 10 Gin
15 ml raw mango brine
10 ml lime juice
1 tablespoon simple syrup
Pickled raw mango wedge for garnish
Method:
– In a cocktail shaker, add 30 ml Tanqueray No. 10 Gin, 15 ml raw mango brine and 10 ml lime juice. Fill with ice and shake for about 15 seconds. Strain and serve in a chilled martini cocktail glass and garnish with a pickled raw mango wedge.
Drink Responsibly. This communication is for audiences above the age of 25.
