Raw Mango Margarita

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Here’s a new take on the classic margarita that uses one of my favorite ingredients, raw mango.

Two raw mango margaritas garnished with lime and a toasted cumin salt rim

About Raw Mango

Raw mango is quite a common ingredient in India. It is simply mangoes that have not been allowed to ripen. Instead of being soft, juicy, bright orange, and sweet, they are firm, green, and tart. Raw mango is used to add a sourness and crunch to many dishes.

Gujaratis especially love to eat raw mango. For example, we use it to make pickles like chundo, and salads like keri nu kachumber. One drink I couldn’t help but think about while working on this recipe is Baflu, or “Aam Panna”. It’s a refreshing summer drink made with raw mangoes and toasted cumin. The combination of toasted cumin with raw mango is classic.

You can use either fresh raw mango or frozen for this recipe. Frozen raw mango is typically easier to find than fresh. My local Indian store carries fresh raw mango only during the summer, during mango season, but they have frozen raw mango all year.

The Recipe 

Coming up with this recipe was pretty straightforward. I had a few ideas floating in my head, from the classic margarita, to sweet mango margarita and aam panna. To my thinking, a good margarita has to really nail the balance of sweet and sour.

Ingredients for Raw Mango Margarita: frozen raw mango, simple syrup, Cointreau, tequila, limes, toasted cumin, salt
Ingredients for Raw Mango Margarita: frozen raw mango, simple syrup, Cointreau, tequila, limes, toasted cumin, salt

That seemed doubly important for the raw mango margarita since the raw mango also doubles as the souring agent. I was a little surprised by how much mango I ended up using for this drink, about double what I first estimated I would need. 

I also included a squeeze of lime to accentuate the sour notes. For a 64 oz pitcher use:

  • 1 1/2 cups tequila
  • 1/2 cup Cointreau
  • 1/2 cup lime juice
  • 4 cups raw mango
  • 1 cup simple syrup
  • 1 tsp toasted cumin seeds
  • 4 cups crushed ice

Close up of a raw mango margarita

Raw Mango Margarita

Puja Thomas-Patel
With raw mangoes and toasted cumin, this play on the classic margarita makes for a refreshing summer drink.
5 from 2 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Drinks
Cuisine Indian
Servings 2
Calories 249 kcal

Equipment

  • 1 Blender

Ingredients
  

  • 3 oz tequila blanco (6 Tbsp)
  • 1 oz Cointreau triple sec, 2 Tbsp
  • 1 oz fresh lime juice 2 Tbsp
  • 1 cup frozen raw mango
  • 2 Tbsp simple syrup
  • ¼ tsp toasted and crushed cumin seeds
  • 1 cup crushed ice

For the Rim

  • ½ tsp toasted and crushed cumin seeds
  • ½ tsp salt

Instructions
 

  • Dry roast your cumin seeds then crush them with a mortar and pestle.
  • Combine tequila, Cointreau, lime juice, raw mango, simple syrup, cumin seeds and ice in a blender. Blend until smooth.
  • Salt the rims of your glasses by putting a mix of cumin seeds and salt on a plate. Dampen the rim of your glass by rubbing a lime around the rim. Dip the glass into the mixture to spread evenly along rim.
  • Pour blended margarita into the glasses.

Video

Nutrition

Calories: 249kcalCarbohydrates: 33gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 602mgPotassium: 173mgFiber: 1gSugar: 31gVitamin A: 900IUVitamin C: 34mgCalcium: 18mgIron: 1mg
Keyword green mango margarita, raw mango margarita
Tried this recipe?Let us know how it was!

Tips

  • Make sure to blend the mango very fine. If your blender isn’t powerful enough, blend the ingredients without the ice, run it through a sieve and then blend it again with the ice.
  • If you don’t have simple syrup, use 2 tablespoons of table sugar. It’ll work fine since it’s going in the blender
  • If you don’t have freshly toasted cumin, cumin powder will work, it just won’t have the depth of flavor
  • You can substitute lemons for limes
Raw mango margarita drink

Serving This Drink

This is a great cocktail to serve at an outdoor summer party. It would make a fun addition to any kind of barbeque or party that had Mexican or Indian elements. If you plan to serve this to a group, you can easily make it into a pitcher.

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