Sparkling Raw Mango Drink with step by step photos recipe - This is refreshing, flavorful and with a hint of mint and roasted spices, it makes a perfect drink for the summer.
This mango masala lemonade is a perfect refreshing drink this summer! While it's alcohol free, so you can go ahead and refresh yourself without worries of an after effect. A must try recipe.
Raw mango pulp and sun dried mint leaves are blended with a simple syrup and spices, that is combined with freshly squeezed tangy lemon juice for this delicious drink.
So everyday I need some cool drink to sip it. Rather than opting for soft drinks, that are just full of sugar, I’ve got some tasty sparkling mango minty drink creations, that the whole family will enjoy.
How to dry mint leaves?
Drying mint is fairly simple and there are a few different methods you can use it.
1. Naturally air drying (I use this method)
2. Microwave drying
a) Rinse each branch of mint in cold, running water. Dry them thoroughly using clean paper towels and at it dry.
b) Always dry your mint leaves in warm, dark room or under direct sun(heat). It will take days to dried it up. But give you always good results. Mine will take 4 to 5 days.
Microwave Method
c) Spread the mint leaves out on a microwave-safe plate. Keep them in a single layer, and do not let the leaves overlap. By keeping the mint in a single layer, you can dry the leaves out faster. Microwave it for about 1 to 3 minutes and every 30 seconds you need to change the sides of the mint leaves. Not sure about the result of using microwave.
You can make mango masala lemonade concentrate(a kind of squash) and you can enjoy anytime whenever you want.
Just add ice cubes in the glass, now fill it 2/3 with mango concentrate and then pour chilled soda, you can add lemon juice (totally optional) and stir well. Sip it & enjoy😋😋😋
I usually made varieties of drinks at home only to enjoy my summers, earlier I had made roasted aam panna (that is also made up raw mangoes) boiled method - aam ka panna made in many variations either boiling or roasting raw mango. I love aam panna in both the ways, both have them different flavor and texture of drink.
This flavorful lemonade drink with all my favorite ingredients. All herbs are very commonly used in our kitchen. I have used dried mint leaves but you can use fresh mint leaves, they give also new and fresh flavor to the drink.
You'll love this refreshing drink. It's simple, easy to make, and perfect drink for summers in a glass! This the perfect combination of raw mangoes, mint and roasted cumin and pepper.
They cool you off, hydrate you and fill your stomach on a hot summer afternoon. Also, they’re the perfect dessert for any BBQ or picnic menu.
They cool you off, hydrate you and fill your stomach on a hot summer afternoon. Also, they’re the perfect dessert for any BBQ or picnic menu.
You can try more summer recipes from my blog like cool watermelon slushie, cantaloupe granita, pineapple mint aqua fresca (an mexican drnk), mango icecream,
Let's start to make this easy and quick recipe of sparkling mango masala lemonade recipe with simple step-by-step process with photos.
Cook Time : 30 mins
Total Time : 45-50 mins
Course : Beverages /drinks
Cuisine : North Indian
Servings : 10-12 servings
Author : Jolly Makkar
Ingredients :
Raw Mangoes/ kachcha Aam – 500 gms(1/2 kg) 2 medium size
Sun dried Mint Leaves/ Pudina – 10-15 leaves(you can use fresh mint leaves)
Roasted cumin powder/Bhuna Jeera – 1/2 tbsp
Black salt/kala namak – 1/2 tbsp
Black Pepper / kali mirch powder – 1/2 tsp
Chilled Kinley Club Soda – 2 litres
Salt – 1/4 tsp
Lemon Juice – as required(optional)
Ice cubes – few
For sugar syrup
Sugar/ Cheeni - 3/4 cup (adjust according to your preference)
Water - 1/4 cup for sugar syrup
For garnishing
lemon slices
lemon wedges
fresh mint leaves
Preparation Method :
1. Wash the raw mangoes properly. Pressure cook the mangoes over medium heat for 3-4 whistle along with water. Peel off skin, take out the pulp alone and discard the seed.
2. Dry roast cumin seeds for few mins until nice aroma rises, same dry roast the black peeper also. In a mixer add dried mint leaves, roasted jeera and black pepper & grind it to a fine powder.
3. Add the mango pulp in a blender along with the above mint masala powder and blend it to a smooth puree with no water.
4. Now add black salt and salt a pinch. Blend it for few seconds again. Sieve the raw mango pulp in a bowl. Keep it aside
For sugar syrup
5. Take a pan/bowl add sugar along with water, bring it to a boil with low flame. Keep stirring otherwise sugar will crystallize. Switch off the flame and keep it aside to cool.
6. Take a deep pan, add strain the raw mango mixture and add into the sugar syrup, mix well. Cook it mango-sugar syrup mixture for 8-9 minutes. Switch off the flame. keep aside to cool.
7. You mango masala concentrate is ready. Once it is cool , fill it into a sterilized glass bottle and keep refrigerated till 2 months.
How to serve-
9. Add few ice cubes in the glass, now fill it 2/3 with mango concentrate and then pour chilled soda, you can add lemon juice (totally optional) and stir well. I have used it.
10. Garnish with few fresh mint leaves and lemon slices. Enjoy !!
Notes
* The amount of sugar entirely depends upon the sourness of the mango. So adjust accordingly.
* You can add lemon wedges into the drink that is also very refreshing flavor to drink.
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