Want to sip on mango coolers? Follow these 10 innovative recipes to make unique drinks with the fruit

India boasts of a wide variety of mangoes including Alphonso, Kesar and Totapuri that many of us love feasting on during this time of the year. While they are usually used to make desserts and savoury dishes, everyone can agree that the easiest way to consume them is by making a juice, which is an eternal favourite. However, the sweltering heat means that pulpy juice may just not be enough to quench your thirst or simply enjoy it at home on a relaxing day.

Having got a taste of the evolving seasonal menus in Mumbai restaurants, one may often want to add a different flavour or spirit to it. Over the years people have innovated with the fruit to not only make non-alcoholic but also alcoholic drinks; they are not only delicious but also heady mixtures that bring out the best of both worlds. Since the last three years of the Covid-19 pandemic, many people have been craving some of these very drinks at their most frequently visited restaurants but there are an equal number if not more, who want to enjoy these delicious drinks in the comfort of their home or feature them at their next house party.

Mid-day Online reached out to Mumbai mixologists and bartenders to share mocktails and cocktails that people can make with mangoes that would be ideal for this weather. They not only encourage people to make classic spritzers but also other innovative drinks using alcohol such as vodka, wine and whiskey or even something as simple as coconut or vanilla beans, along with other seasonal fruits, that can even steal the show at your next house party.

Mocktails

Mango Spritzer by Sandeep Chowdhary, executive sous chef, Ambassador Hotel, Churchgate
The rising temperatures demand a delicious and chilled drink that should include mango, especially during this season. While there are many innovative coolers to make during this time of the year with the 'King of Fruits', chef Sandeep Chowdhary, the executive sous chef at Ambassador Hotel suggests making the classic Mango Spritzer. The timeless cooler can be enjoyed by everybody during this time of the year, especially if they don't want to experiment with flavours too much.

Ingredients:
Mango juice 180 ml
Fresh mint sprigs 5 -10 leaves
Coconut syrup 15 ml
Fresh cream 20 ml

Method:
1. Blend mango juice, coconut syrup and mint leaves.
2. Blend the fresh cream in the mixture mentioned above along with ice cubes.
3. Garnish it with mint sprigs.
4. Serve chilled in an old-fashioned glass garnished with a fresh slice of Alphonso mango.

Vegan Mango Lassi by Raveena Taurani, chef, Yogisattva, Khar West
While a lot of people who love lassi may be unable to have it since they turned vegan, Raveena Taurani, chef and founder of Yogisattva says it is the perfect cooler during the summer that can be enjoyed by everybody. She explains, "A vegan mango lassi is my go-to cooler in the summer season, I can have it as a meal by itself as it's pretty filling and I love using Alphonso or Hapus mangoes for this recipe. On the days I want a lighter version of this, I use coconut water instead of nut milk."

Ingredients:

Mango, frozen 1 1/2 cup
Coconut milk (or any nut milk of choice) 1/2 cup
Unrefined coconut sugar 1 tbsp
Cardamom 1/4 tsp
Lemon juice 1 tsp
Saffron 6-8 strands
Ice 4 cubes

Method:
1. Blend all ingredients and serve chilled.
2. Garnish with Mango pieces on top or some chopped pistachios.

Passionate About Fruit by Kaustubh, bar manager, Millo Mumbai
While it is mango season, it is also a good time to enjoy other fruits and that is why Kaustubh, bar manager at Millo Mumbai says making the 'Passionate About Fruit Cooler' is perfect. It not only has mango juice but also passion fruit and grapefruit to enhance the fruity flavours. He explains, "This drink was created with a twist from Aam Panna. Summer is popular for its refreshing drinks to help the body stay cool." So, the city-based bar manager chose to make the unique recipe with a combination of passion fruit, grapefruit and mango.

Ingredients:
Passion fruit 30 ml
Grapefruit - 25 ml
Lime juice 10 ml
Sugar syrup 15 ml
Mango juice 50 ml

Method:
1. Blend all the ingredients.
2. Serve chilled in a glass.

The Comango by Yashasvi Modi, chef, The Burrow, Bandra Kurla Complex, Bandra East
Chef Yashashvi Modi at The Burrow wants everybody to simply celebrate summer ingredients by making 'The Comango', a non-alcoholic drink that combines mangoes with coconuts to produce a unique sweet drink that is perfect for this weather. "‘The Comango' is named after its two hero ingredients, the coconut and the mango, which are also the best ingredients to beat the summer heat. This is a smooth cool slush-like drink -- taking after the memories of having a Golas during the hot summer," he shares.

Ingredients:
Fresh Alphonso mango pulp 150 ml
In-house ginger and honey syrup 30 ml
Fresh coconut water 120 ml
Garnished with mango caviar

Method:

For the ginger and honey syrup:
1. Boil 80 gm of ginger, 80 gm of honey and 120 ml of water together until a syrup consistency is reached

For the drink:
1. Blend the fresh mangos with ice cubes until it turns into slush.
2. Pour the slush into a glass (We recommend a white wine glass).
3. Top it up with fresh coconut water and some mango caviar.

Mango and Vanilla by Avril Gonsalves, group mixologist at Kyma, Bandra Kurla Complex, Bandra East
There are so many different ways to enjoy mangoes this season that the possibilities to not only make dishes but also drinks are endless. While it is usually paired with different kinds of vodka, whiskey and wine, it can also be paired with some vanilla that lends a beautiful and sweet flavour and fragrance. It is also the reason why Avril Gonsalves, group mixologist at Kyma says one can experiment with the drink that is on their menu, this summer.

Ingredients:
Mango juice:
Ripe mango, fresh, chopped 1 cup
Filtered water 1 cup
Fresh turmeric, peeled and chopped 1-inch piece
Lime juice from 1 lime
Honey simple syrup: (Make ahead if possible):
Water 1 cup
Honey 1 cup
Vanilla bean, seeds/insides scraped out 1 no
Sparkling water 1 litre

To garnish:
Kaffir lime leaves
Sliced lime

Finger lime

Method

1. Place all mango juice ingredients in a high-speed blender. Blend until very smooth. Strain through a fine mesh sieve to remove the pulp.
2. Place water, honey, and vanilla in a small saucepan over medium-low heat and stir to combine. Bring to a low simmer. Reduce heat to low and continue to simmer until honey is completely dissolved about 10 minutes. Allow to cool fully and place in an air-tight container in the fridge.
3. For each drink, add 3 ounces of the mango juice mixture and 1 tablespoon of simple syrup to a 6-8-ounce cocktail glass over ice. Swirl to mix. Finish with sparkling water to fill the glass or to taste.
4. Garnish with a slice of lime, kaffir lime leaf and citrus pearls from finger limes, if using.

Cocktails

Ratnagiri by Varun Sudhakar, bar and beverage consultant, Nksha, Churchgate
Why use mangoes only in non-alcoholic coolers when you can also use them in cocktails? Taking inspiration from the Ratnagiri variety of the fruit, city-based beverage consultant Varun Sudhakar with newly-opened Nksha says one can make a gin-based heady mixture of 'Ratnagiri'. The cocktail is made using Alphonso mangoes infused with gin along with some martini, sugar syrup, angostura bitters and citric acid, to give a nice fruit flavour to the drink, that can easily be relished this season.

Ingredients:
Alphonso mango purée infused in gin 50 ml
Martini extra dry 20 ml
Sugar syrup 10 ml
Angostura bitters 3 dash
Citric acid 10 ml

Method:
1. Stir all the ingredients in a mixing glass.
2. Pour into a high ball glass with an ice block.
3. Garnish with a slice of Alphonso mango

Frozen Mango and Jalapeno Margarita by Dhiresh Poojary, restaurant manager, Jamjar Diner, Bandra West
If you love experimenting with mangoes and alcohol, then you can make a delicious margarita, according to Dhiresh Poojary, restaurant manager at Jamjar Diner. The cocktail is a part of their ongoing taco and margarita festival called ‘Un Dos Tres', and is perfect for this weather because it brings together the best of both worlds - mangoes and cocktails, for those who love them.

Ingredients:
Mango, clean and cut 1 no
Fresh jalapenos half a piece
Lime juice - 1 lime
Tequila 60 ml
Triple sec 15 ml

Method:
1. Blend all ingredients with ice in a blender.
2. Serve in a paprika and salt-rimmed margarita glass.
3. Garnish with jalapenos and mango slices.

Mango and wine cucumber cooler by Gokul Kurhade, winemaker, Chateau Indage
If you love wine and mangoes, then winemaker Gokul Kurhade wants you to take that fondness and turn it into a cocktail by making a mango and wine cooler. It is not only refreshing but easy to make and perfect for the warm weather. He explains, "This white wine cooler combines the sweetness of mango with the crispness of cucumber, creating a delicious and unique flavour profile and the Tiger Hill Sauvignon Blanc dry white wine adds a touch of complexity to the flavour. The honey and lime juice add a touch of sweetness and acidity that helps to balance out the flavours of the drink."

Ingredients:
Tiger Hill Sauvignon blanc white wine 1 bottle
Mango, large, peeled and chopped 1 no
Cucumber, peeled and chopped 1 no
Honey 1/4 cup
Fresh lime juice 1/4 cup
Sparkling water
Ice

Method:
1. In a blender, puree the mango and cucumber until smooth.
2. In a large pitcher, combine the mango and cucumber puree, honey, and lime juice.
3. Add the bottle of Tiger Hill Sauvignon Blanc white wine and stir well.
4. Chill the mixture in the refrigerator for at least 1 hour.
5. To serve, fill glasses with ice and pour the white wine mixture into each glass.
6. Top each glass with sparkling water and garnish with a slice of cucumber or mango or lime.

Mangotini by Gaurav Prasad, bartender, Out of the Blue, Khar West
Love vodka? If you don't like gin or wine, then you can always be innovative with a classic martini by making a Mangotini, according to Gaurav Prasad, bartender at Out Of The Blue. He explains, "The Mangotini is a seasonal fruit cocktail made with vodka and a touch of spice and tang from sweet and sour syrup, salt, and chilli. This cocktail is a summery twist on a vodka martini in the most elegant fashion.

Ingredients:
Vodka 16 ml
Mango puree 30 ml
Sweet and sour mix 30 ml
Ice
Chilli and salt

Method
1. Prepare your Martini glass with chilli and salt on the rim.
2. To a shaker, pour in your vodka and mango. puree and ice and proceed to give a good shake.
3. Pour the mixture into the glass and add a Mango slice to garnish.

Mango Belly by Alex Fernandes, mixologist, Amazonia, Bandra Kurla Complex, Bandra East
While you may enjoy a non-alcoholic mango and coconut cooler, Alex Fernandes, mixologist at the newly-opened Amazonia in Bandra Kurla Complex, adds a dash of bourbon whiskey to it. Called Mango Belly on the restaurant's menu, it has mango juice, coconut cream, and lemongrass puree combined with bourbon whiskey to make a heady concoction. He explains, "The fresh mangoes and lemongrass puree work well together to create a sweet taste on the palate. Blending bourbon whiskey and coconut cream to give it that kick it needs. The flavours are perfectly matched to create one excellent boozy cocktail."

Ingredients:
Coconut cream 10 ml
Lemongrass puree
Mango juice 90 ml
Bourbon Whiskey 60 ml
Lemongrass stick for garnish

Method:
1. Pour bourbon whiskey into a glass, and add coconut cream, lemongrass puree and mango juice to it.
2. Shake it well.
3. Garnish with a lemongrass stick.

Also Read: Want to indulge in good food? These Mumbai restaurants have new menus this summer