Mango fever: Make and sip on these unique mango-based cocktails this summer season

India loves mangoes and that is evident in how we use the fruit in traditional cuisines across the country in not only coolers but also dishes that includes curries and pickles. Over the years, ‘King of Fruits' as it's more popularly called has seen its popularity grow from just being used in food to also being used in cocktails of different kinds.

As India bartenders and mixologists move beyond the classic cocktails, they are also taking the leap of faith with their skills and attention to detail to make unconventional cocktails. While using fruits in cocktails is not new, they are also taking it a step further by curating multiple cocktails with the seasonal fruit that will change the way you perceive mangoes. It also gives you the opportunity to surprise your guests at the next party you host this summer or to simply enjoy it by yourself while lounging at home on a hot and sultry summer afternoon this year.

As the heat and demand for mangoes rises by the day, mid-day.com spoke to Indian chefs all around the country to share their innovative recipes to help you include mangoes in cocktails. While the cocktail may be traditional, the infusion of mangoes not only adds unique flavour but also a refreshing taste that is hard to ignore, especially in margaritas and spritzers. They also share a recipe to make a Japanese version of the traditional whiskey sour.

Margarita with a twist
If you love sipping on margaritas, then Salil Patil, senior mixologist at Hotel Marine Plaza, says you can add mangoes to the drink to make Margarita with a twist. He shares, "Savour the fiery fusion of sweetness and spice as the Mango Margarita is infused with jalapeno. The tropical richness of mango meets the bold kick of jalapeno igniting your palate with every sip."

Ingredients:
Tequila 45ml
Orange liqueur 15 ml
Fresh mango chunks
Jalapeno, finely chopped 1 tsp
Dash of lime juice

Method:
1. In a blender, add tequila, orange liqueur, fresh mango chunks, jalapeno and lime juice.
2. Add 6 to 8 cubes of ice.
3. Blend it well.
4. Pour in a rimmed margarita glass.
5. Garnish with a slice of mango with jalapeno.

Also Read: Sweet, sour, bold and spicy: What is Nikkei cuisine and why is it becoming more popular in Mumbai

Mango Basil
Love experimenting with tequila? Then Stanley Fernandes, who is the corporate bar manager at Butterfly High, which has multiple outlets in Mumbai, says you can make a tequila-based Mango Basil. He explains, "The Mango Basil creation is a fusion of tequila's warmth, the fruity delight of fresh mangoes, and the aromatic essence of basil. With every sip, it is like taking a journey through sunny orchards and herb gardens. It's my way of sharing a little piece of joy and nature's bounty."

Ingredients:
Tequila gold 60 ml
Basil leaves 5 nos
Fresh jalapenos
Lime juice 10 ml
Fresh mango pulp 60 ml

Garnish:
Basil
Mango slice
House rim

Method:
1. Add the tequila, basil leaves, fresh jalapenos, lime juice and fresh mango juice in an old-fashioned glass.
2. Shake well.
3. Add basil, mango slice and house rim for garnish.

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Mango Sake Sour
Take mangoes and give it a Japanese twist for your next summer party with friends or weekend get-together by Mango Sake Sour says Mumbai-based Bensan Varghese. Varghese, who is the mixologist at Taki Taki in Lower Parel, says, "The Mango Umeshu Sake Sour is a unique and refreshing twist on the classic cocktail, featuring the harmonious blend of umeshu, sake, and fresh mango puree. What sets this cocktail apart is the infusion of Japanese plum wine, which lends a delicate sweetness and floral aroma, perfectly complementing the tropical notes of ripe mangoes. The inclusion of mangoes adds a vibrant touch to the cocktail, creating a delightful fusion of Oriental flavours."

Ingredients:
Umeshu (Japanese plum wine) 60 ml
Sake 30 ml
Mango puree 30 ml
Yuzu juice 15 ml
Simple syrup 15 ml
Mango slice for garnish

Method:
1. In a cocktail shaker, combine umeshu, sake, mango puree, yuzu juice, and simple syrup.
2. Add ice cubes to the shaker and shake vigorously for about 10-15 seconds.
3. Strain the mixture into a chilled cocktail glass filled with ice.
4. Garnish with a slice of fresh mango on the rim of the glass.
5. Enjoy the exotic flavours of the Mango Sake Sour.

Mango and cumin
Making the best of both worlds by using gin and rum, Anurag Godbole, who is the wine sommelier and bar manager at Nksha in Churchgate, says you can make a Mango and Cumin cocktail. Being humble, he explains, "Mango is one of the difficult fruits to use in a cocktail. However, this summer, we decided that we would try a cocktail with mangoes. The Mango and Cumin is a spritz-style cocktail that is paired with mango cumin gin and mint."

Ingredients:
Mangoes 250 gm
Sugar 70 gm
Lemon juice 10 ml
Mint leaves 5-6 nos
Soda 1 can
Cumin 15 gm
Dry-style gin -60 ml

Method:
Cumin infusion:
1. The cumin infusion needs to be done a night before.
2. Light roast cumin and add it to the gin.
3. Make sure the cumin-infused gin is packed nicely allowing no air inside.

Mango compote:
1. Peel and deseed mangoes to get the pulp.
2. Take the pulp and sugar in a saucepan and cook on low temperature.
3. Allow it to simmer once and take it off the pan.
4. Keep some mango pulp to make puree of it.

Making Mango and cumin cocktail:
1. In a highball glass, take 30 ml mango compote, 20 ml fresh mango puree.
2. Add lemon juice to balance and 50 ml cumin-infused rum.
3. Now muddle fresh mint.
4. Add few cubes of ice and top it up with soda and stir well.
5. Garnish with mango or mint sprig.

Also Read: Ice that brew: These chilled variations will let you enjoy coffee this summer

Fat-wash Aamchi Mango
While you may want to taste a traditional gin-based cocktail, Jagmohan Singh, food and beverage manager at Araiya Palampur in the Himalayas, says you can innovate with the fat-wash technique to make Fat-wash Aamchi Mango. He explains, "Tropical fruits like the mango reigns across the palate with its sweetness to become a versatile ally to the complex profiles of spirits. Add Himalayan junipers gin, citrus, jaggery and roasted cumin powder in the homemade aam-panna. Use the ‘fat-washing' technique by stirring a rendered fat in a spirit, then freeze for several hours and extract the fat that has solidified on top. Add the Himalayan juniper gin and lemon flavour and keep it for a 48-hour infusion, with chopped mangoes. Adding caramel sugar syrup, gives it a touch of sweetness and just the right colour."

Ingredients:
Butter and Mango Himalayan juniper gin 60 ml
Clarified lemon juice 15 ml
Caramel syrup 15 ml
Slice of mango 1
Top with Home-made Aam-panna beverage

For the infused gin:
1. Melt butter on low heat and whisk into Himalayan juniper gin.
2. Freeze until all the butter settled to the bottom of the container.
3. Strain the gin off the butter through a fine strainer, being careful that the butter stays at the bottom.
4. Peel and chop mangoes and add to the gin and lemon juice.
5. Infuse for 48 hours.
6. Strain off through a fine strainer.

For the caramel syrup:
1. Add sugar to a pan.
2. Stir over low heat until all sugar caramelised.
3. Gradually add some water until sugar dissolved.

Mexicano Mangoo
It would be difficult to not make a cocktail out of vodka, especially with mango, as the blend would be heavenly. Simon and Sugumar, mixologists at Toca in Bengaluru, came together to make Mexicano Mangoo, a delicious cocktail combining mango and vodka, and say you should make it too. Simon explains, "The infusion of fresh mango chunks, the creamy texture from the fresh cream, and the aromatic essence of hazelnut syrup create a symphony of flavours that dance on the palate." Sugumar further shares, "The addition of vodka provides a robust kick, while the touch of honey adds a delicate sweetness. However, it is the inclusion of kahlua that truly elevates this cocktail, imparting a rich depth and complexity that sets it apart from the ordinary."

Ingredients:
Fresh mango chunks 5 to 6 nos
Fresh cream 30 ml
Hazelnut syrup 20 ml
Vodka 60 ml
Honey 10 ml
Kahlua 20 ml
Mango slices 1 no

Method:
1. In a blender, combine the fresh mango chunks, fresh cream, hazelnut syrup, vodka and honey.
2. Blend until smooth and creamy.
3. Pour the mixture into a cocktail shaker filled with ice.
4. Shake well until chilled.
5. Strain the cocktail into a glass.
6. Pour Kahlua into a glass and layered at the bottom.
7. Garnish with a mango slice.
8. Serve and enjoy.