Yash Lakhan
March 29, 2025
Raw and ripe mangoes have varying flavour profiles, which qualifies them to use across various drinks; raw mangoes impart tanginess and almost a savoury flavour, typically used for spiced drinks, whereas ripe mangoes add natural sweetness, qualifying them for creamy, dessert-like drinks. Knowing these distinctions aids in choosing the appropriate mango, to ensure a drink is well-balanced.
Raw mangoes possess a snappy tanginess whereas they become naturally sweet upon ripening, making them perfect for different kinds of beverages.
Green, unripened mangoes are often used in summer beverages like aam panna, while ripe mango varieties are best suited for creamy smoothies, milkshakes and tropical drinks.
When paired with spices like cumin and chaat masala in drinks such as Jaljeera or spiced mocktails, raw mangoes enhance the profile with their tang whereas ripe mangoes add fruitiness to options like mango lassi and white rum infused coladas.
The acidity of raw mangoes contributes a tangy flavour to beverages, balancing any sugary sweetness, while ripe mangoes pair well with rich elements like dairy, making them ideal for yoghurt-based or dessert options.
Raw mangoes add a sour complexity to mocktails, complementing soda or spice, whereas ripe mangoes offer a silky texture for smooth blended tropical cocktails. *Drink Responsibly. This communication is for audiences above the age of 25.