Why Raw Mango Is The Ultimate Summer Ingredient For Fresh Beverages
In summers, one of the fruits that is widely incorporated in mixology craft is the raw mango. The green fruit is the precursor to the bright yellow and orange mango, which is available aplenty in summers. Raw mangoes are harvested before they ripen because they have multiple uses in the kitchen – from being incorporated in pickles and syrups to being used in the making of different drinks.
Not only is the raw mango a highly versatile fruit, but it is also a favourite among culinary and mixology enthusiasts for its sour flavours and acidity, which produces lip smacking treats. It is no wonder then that the raw mango stands out as one of the finest fruits used in the making of varied drinks.
Read on below to know more about some of the reasons why the raw mango is the ultimate summer ingredient that can used to make fresh mocktails and cocktails:
Sustainable Seasonal Produce
One of the more significant reasons behind using raw mangoes in summer is the seasonal availability of the fruit. Green, unripe mangoes are available aplenty during summers meaning it is possible to lend a seasonal touch to cocktails and mocktails. Moreover, using seasonal produce also means taking a sustainable route towards mixology. The acidity of the raw mangoes is at its finest when the temperatures rise, making it a sought after ingredient for creating fresh fruit-forward drinks.
Tangy And Sour Tasting Notes
What makes the raw mango stand out during summer is its flavour. The fruit carries a very sour and tangy taste which can be used in a number of cocktails and mocktails to build into similar flavours, conducive to summer weather. The fruit, whether as pulp or syrup, can be added to sherbets, spritzers and fizzy drinks to make drinks which have a tangy flavour profile. Some of the more popular drinks blended during summer are inevitably the aam panha, made using raw mango pulp as well as raw mango margarita cocktails and a raw mango gin fizz.
Versatile Flavour Combinations
What’s more, the tangy and sour taste of the fruit makes it an interesting pairing with different flavours. Raw mango goes as well with the herbaceous gin as it does with a clear-tasting vodka or a slightly fruity yet tart tequila. Along with spirits, the flavours of the raw mango also compliment the sweet and spicy notes in mixers. This fruit can go well with tropical fruit juices like pineapple and orange juice as well as coconut water and or kokum syrup. Moreover, a raw mango sprinkled with red chilli powder is a classic combination which means a touch of spiciness can be infused in summer drinks containing this fruit.
Multiple Uses
Another aspect of the raw mango which makes it a sought after fruit in mixology is its diverse application in drinks. A raw mango can be converted into a slightly lumpy pulp which adds density into cocktails or it can be turned into a syrup for a more concentrated acidic quality. As well, little wedges of raw mangoes act as intelligent garnishes in seasonal drinks like a spicy raw mango margarita cocktail or a flavoured mojito add a sour crunch into the summertime beverages.
Varied Spirit Pairings
In cocktail craft, the raw mango is distinctly preferred because it blends well with multiple spirits. From a quality liquor like a Tanqueray No. Ten Gin to a fine Ciroc Ultra Premium Vodka, the flavour of the raw mango works well with several kinds of liquors. This acidity can be extracted into a simple syrup which can in turn be incorporated into different summer cocktails that use diverse spirits as their base for incorporating its taste into varied beverages.
Drink Responsibly. This communication is for audiences above the age of 25.
