Raw Mango In Global Mixology: All About The Versatile Ingredient With Indian Origins
Mango is the national fruit of India, which is tropical in nature and tangy by taste. Mango is, of course, grown in many tropical regions of the world, but for Indians, this ingredient has a value that is recently being recognised by mixologists, bartenders and even chefs across the nation. Come summer, the focus of mixologists now tends to be on discovering varieties of the fruit and harnessing their flavours for beverages all year round. And while ripe mango is immensely popular, raw mango or green mango too has many applications in mixology.
Using raw mangoes in different forms can add more than a tangy flavour to cocktails and mocktails. When added to the drinks, the sour green mango sourced from India can help create a classic cocktail with a grounded, earthy aroma and flavour that pairs well with other unique Indian cocktail ingredients like cumin, mint, and even turmeric and red chillies. To understand this better, here is all a beginner needs to know about using Indian raw mangoes in mixology.
Types Of Raw Mango: Right Season And Indian Varieties
The taste, aroma, and every bit of mango is appetising. Approximately 1500 mango varieties grow in India, and Alphonso, known as the “King of Mangoes,” is the most popular worldwide. Despite now being available throughout the year, the harvesting period of the best Indian mangoes is only a few months of the year, making them expensive at other times. Here are some key varieties of Indian mangoes with their basic flavour profile, while green or raw, for further reference:
Alphonso (Hapus): Slightly tangy with subtle floral and citrus undertones.
Dasheri: Mildly tart with a grassy taste.
Langra: Sharp, sour, and citrusy with a hint of bitterness.
Totapuri: Distinctly tangy and acidic with a hint of spice.
Kesar: Mildly sour with a delicate floral aroma.
Banganapalli (Safeda): Lightly tangy with a crisp, green flavour.
Chausa: Mildly acidic with a grassy undertone.
Himsagar: Subtly tart with hints of green herbs.
Neelum: Slightly sour with a citrusy, resinous edge.
Rajapuri: Gentle tang with a mild, earthy taste.
Preserving Raw Mangoes As Syrups, Concentrates, Cordials, Pickles
A versatile fruit like raw mango can be used in different alcoholic and non-alcoholic drinks throughout the year in different ways, if preserved properly. The age-old methods of preserving mangoes, such as syrups, concentrates, cordials or pickles, are used by mixologists nowadays. These processes are quite simple.
Making Mango Syrup, Concentrates And Cordial
The initial steps to making raw mango syrup, concentrates or cordials are the same. Green mangoes are cut into slices and taken in a saucepan with sugar, water, lemon or lime zest. The mixture is stirred and boiled for 10-15 minutes, then cooled and strained. The liquid accumulated after straining it directly is called syrup, and it can stay fresh for 2-3 weeks. When the liquid is evaporated to make a high-density liquid, it is mango concentrate, which can be used for the next 1 month. After straining the liquid, different essences, like vanilla, lemon, etc., are added to make the mango cordial.
Making Mango Pickles
To make a pickle, mangoes are cut into thin slices and coated with salt to release extra water. Spices (coriander seed, cardamom pod), ginger and lemon zest are added at the bottom of the jar. Vinegar, sugar, and water are boiled to make a brine. It is cooled, and the brine is put in the jar with mango and spices. It is then covered and preserved in the refrigerator for more than 3 months.
Pro Tips For Using Raw Mango In Cocktails And Mocktails
Freezing of mango syrup is not recommended as this changes the flavours of the mango when defrosted. Raw mango syrup is a bit sour. Hence, it can be mixed with simple syrup or honey for a harmonious sweet and sour flavour. Ingredients like cumin, Indian chillies, ginger, etc., pair well with the sour flavour of raw mango syrup when making cocktails. Raw mango garnishes create a flavour twist to the cocktail and mocktail. Adding with lime, lemon, or orange, raw mango can create a citrusy flavour and aroma to the cocktails, making it tangier whereas adding raw mango syrup to the cocktails with mint can add some extra sharpness. While basils can make a tropical herbal note in the cocktails along with mango, adding elegant flowers to the cocktails with green mango syrup can create an exotic touch to the cocktail.
Tips For Beginners: How To Pick Raw Mangoes
Check the skin if it is firm, unripe, and without dark spots or wrinkles. The texture should be hard and firm. Any unevenly textured or soft ones should be discarded. Raw mangoes have a very mild smell. If the smell is too sweet or fermented, then it should be rejected. No visible dents or deformities should be in the mango.
Mangoes are available almost all over the year currently. But it’s often much cheaper and flavour-packed during summer season than other times of the year. So, it is ideal to preserve mangoes in the form of syrups, cordials, concentrates or pickles for future use.
Drink Responsibly. This communication is for audiences above the age of 25.
