Sustainable Summer Mixology: 5 Ways To Use Every Part Of Raw Mangoes
Come summer, it is time to use raw mangoes abundantly in culinary preparations. This tangy and sour version of the mango has a distinct taste which adds a lot of flavour into savoury treats. The raw mango is a fruit which can also be used widely in mixology because its sour flavour introduces rather lip smacking notes into different sherbets, spritzes and cocktails.
And what’s more, every part of the raw mango can be utilised in myriad ways to make drinks. This means, not only is it possible to incorporate the tanginess of the fruit in sweet and sour drinks, it is also possible to add it into recipes in a sustainable manner.
As raw mangoes will soon start making an appearance at the green grocer’s, take a look below before heading shopping to know about some of the more sustainable and eco-friendly ways in which every inch of this fruit can be utilised in crafting cocktails and mocktails:
Raw Mango Pulp
One of the basic ways to add raw mango into alcoholic and non-alcoholic drinks is to turn it into pulp. Chop large chunks of the crunchy fruit and steam it to soften the white flesh. Squeeze this out and mash it to turn it into a pulp that can be used to make sherbets. The raw mango pulp can also be added to margarita cocktails made using quality Don Julio Blanco tequila to introduce tropical summer flavours into these recipes. When turned into pulp, all the interior flesh can be extracted out of the mango without anything going to trash.
Raw Mango Peel Garnishes
Minimising the biodegradable waste that is generated in the kitchen is an efficient method of going the sustainable route. When preparing summer drinks using raw mangoes, this means putting the peels to use too, as garnishes and adornments on mocktail and cocktail serving glasses. In fact, raw mango peels contain lots of tangy notes that build more flavour into cocktail recipes. Either use the peels raw or steam them slightly to soften them before propping them up on serving glasses as garnishes.
Raw Mango Peel Infusions
Another way to make use of the intense flavours in raw mango peels is to make infusions. Boil 8-9 raw mango peels in water and add half cup sugar to the mixture to create a simple syrup infusion complete with tangy flavour notes. This can be added to freshly brewed iced tea to craft a raw mango flavoured summer drink. As well, the infusion can be used for making cocktails like the raw mango mojito which can be served at a brunch gathering or at dinner.
Dehydrated Raw Mango Powder
Amchur, or raw mango powder, is made by finely grinding dehydrated chunks of raw mango. It has a slightly tart and very sour taste, making it an excellent ingredient for preparing tropical themed cocktails and mocktails like the jaljeera mojito or aam panha gin fizz made using quality Tanqueray No. 10. Amchur powder can be made from raw mangoes that are leftover for a longer duration in the fridge so that instead of throwing them out, they are put to good use.
Raw Mango Pulp Ice
Another interesting way to make full use of any leftover raw mango pulp or raw mango skin is to turn it into ice cubes. Place the peels or pulp in an ice cube tray and fill the cubes with water. Allow the flavoured ice to freeze before adding it to cocktails like the mojito or flavoured daiquiri. Ice cubes made out of raw mango peels also make for beautiful embellishments on summer drinks like the aam panha or a simple shikanji.
Drink Responsibly. This communication is for audiences above the age of 25.
