Raw Mango vs. Ripe Mango: How They Differ In Flavour And Uses In Drinks
In summer, both raw mangoes and ripe mangoes inevitably make it into the roster of mixologists interested in curating drinks suited to the changing seasons. Raw mangoes start becoming available at the green grocer’s early on in summer and the ripe ones soon follow suit.
However, each of these versions of the fruit is used widely in crafting different kinds of cocktails and mocktails because raw and ripe mangoes have absolutely distinct flavour profiles. This means greater diversity in mixing beverages using the same fruit.
Here are some of the key differences between the raw and ripe mango which undoubtedly have a role to play in the way they are used in preparing alcoholic and non-alcoholic mixes:
Sour And Sweet Tastes
Raw Mango: Sour
Ripe Mango: Sweet
One of the key differences between the two renditions of the same fruit is its taste. Where the raw mango is complete with a sour and tangy flavour profile, carrying lots of acidity, the ripe mango is completely the opposite. It is sweet and juicy and carries a pleasing aroma.
Green And Yellow Hues
Raw Mango: Green
Ripe Mango: Yellow, Orange
Another easy way to identify raw and ripe mangoes is by a visual inspection of their colour. The raw mango has a deep green hue with white flesh inside.
This gradually ripens into yellow, even orangish and reddish notes on the exterior and yellow flesh on the interior as the fruit ripens.
Firm And Soft Textures
Raw Mango: Hard, Crunchy
Ripe Mango: Soft, Fibrous
The green, sour raw mango has a hard texture. Taking a small bite of a slice of raw mango produces an audible ‘crunch’ sound.
However, the ripe mango is soft and succulent, slightly fibrous with a ‘melt-in-the-mouth’ texture.
In Cocktails And Mocktails
It is only evident that since the two stages of the mango have such stark differences in flavour and texture, their use in drinks would also require different preparation techniques. Here are some of the ways in which raw and ripe mangoes are used in making beverages:
Tangy And Sweet Forward Mocktails
Raw Mango: Tangy, Citrusy Tastes
Ripe Mango: Sweet, Juicy Flavours
Since raw mangoes have a sour and acidic taste, they can be incorporated into drinks which require this citrusy and tangy flavour note. One of the more popular alcoholic drinks made using this fruit is the raw mango margarita cocktail.
On the other hand, ripe mangoes are often used in sweet-forward, slightly dense and creamy cocktails, like the mango-flavoured piña colada.
Pulps, Purees And Juices
Raw Mango: Juice And Pulp
Ripe Mango: Purees And ‘Aamras’
There are differences involved in treating the fruit while making drinks. This means, raw mangoes are often steamed to soften their interior to derive the pulp required to make the well-known aam panha. This sour and sweet panha is then used as the base for building raw mango-flavoured cocktails and mocktails.
Ripe mangoes, contrarily, are softened enough so that fresh mango puree can be extracted from them in the form of the sweet aamras. While aamras is a dessert in itself, it can also be mixed with cream and milk to prepare non-alcoholic thick shakes as well as certain tropical alcoholic blends.
Alcohol Bases For Cocktails
Raw Mango: Vodka, Tequila
Ripe Mango: Dark Rum, White Rum, Liqueurs
Differences also appear in the kinds of alcohol pairings that go well with raw and ripe mangoes. The acidity and tang of the green mango is well-suited to making the margarita cocktail using 30 ml tequila or the raw mango spritz using 30 ml vodka.
About 30 ml to 45 ml dark rum and white rum go into the making of mai tais and daiquiris which are often flavoured with fresh mango juice or puree extracted out of the ripened fruit. The yellow flesh of the mangoes brings depth into these cocktails and builds into their complex layers of flavour.
Drink Responsibly. This communication is for audiences above the age of 25.
