Raw mangoes have a special place in Indian cuisine and there is a whole season dedicated to raw mango recipes. Summer is at its peak when the trees are laden with this green fruit, and folks get busy with chopping, pureeing, pickling and drying them. Sackfuls of this green shiny fruit are brought into homes and turned into sweet and spicy pickles to be savored and shared. Fresh raw mango drinks pop up everywhere and are served where ever you go. There are over 15,000 varieties of this fruit and some are also native to South America. I find a couple of varieties here in the US and they are great for salsas and drinks.
Through my childhood, summer was a long, never ending fiesta interrupted only by mandatory swim lessons. I played sun up to sundown outside the house, in the lanes and in abandoned houses with a gang of kids and went home only when hungry or summoned. All that running around makes you thirsty but we were cautioned against drinking iced or cold water (for fear of getting a sore throat) and were offered panha instead.
Panha is made in a couple of different ways but is the perfect summer cooler and raw mangoes have amazing benefits for your liver (I’m sure that was the reason we guzzled it as kids). This is my sister-in-law’s recipe (I have a whole loving gang of them too), which is a bit different from my Aai’s. Will share that one too in a later post.
Step by Step
- Wash the raw mangoes and place them in a pressure pan, instant pot or a steamer with 1/2 cup water.
- Cook them for whistles in a pressure cooker, 10 mins high pressure in an instant pot or till soft in a steamer.
- I used Haden/Kent variety found commonly in US grocery stores.
- Remove the peel and squeeze out the pulp when cool with your hands.
- Gather the following:
- 1 c fresh mint leaves
- 1/2 tsp black pepper
- Seeds of one black cardamom (optional, don’t substitute with green cardamom, totally changes the taste)
- 1 tsp rock salt (can use plain salt but rock salt has a certain oomph)
- 2 tbsp sugar
- Blend everything together till smooth, adding 1/2-1 c water as required.
- The pulp should not be too thick.
- Strain the puree using a sieve and pressing down on the puree. Discard the remnants of the fruit.
- Stir the raw mango juice, taste and adjust the salt and sugar to your liking.
- Pour in popsicle molds or steel glasses, and place in the freezer.
- If you use steel glasses, like I did, remember to stick a popsicle stick after the liquid has begun to set.
- These pretty, green and yellow speckled ice pops will be ready to slurp in 4-5 hours.
- Enjoy with a side of sweet n savory family gossip or should I say…catching up.
Some Tips
- I prefer to make the raw mango drink and popsicles in summer although you can buy mangoes almost through the year here in the US. Firstly, it is healthier to eat seasonal fruits and vegetables and secondly, mangoes taste best in summer when they have grown and ripened naturally.
- You can enjoy the raw mango cooler as a drink if you don’t want to make popsicles.
- Place a popsicle stick (if using steel glasses as molds) after about 2 hours in the freezer.
- You can modify the amount of mint, salt and sugar to your taste.
Raw Mango Popsicles
Equipment
- Blender
- Pressure cooker or instant pot
Ingredients
- 2 large raw mangoes
- 1 cup fresh mint leaves
- 1 tsp salt rock salt preferable
- 2 tbsp sugar
- 1/2 tsp pepper
- 1 black cardamom seeds only
Instructions
To prepare the raw mangoes
- Wash the mangoes.Place in a pressure cooker with 1/2 cup water. Cook for 2 whistles or 10 mins in an instant pot.Allow to cool.Remove the skins and squeeze the pulp. Discard the seed.Set aside.
In a blender
- Add the mint leaves and all the dry spices to the pulp.Blend to a smooth puree by adding 1/2-1 cup water.
Strain
- Pour the puree into a sieve and press all the liquid from the pulp.Taste the juice and adjust the spices to your liking.
Freeze
- Pour into popsicle molds and place in the freezer.
- Enjoy on a hot summer afternoon while catching up with friends and family.
