Here’s a new take on the classic margarita that uses one of my favorite ingredients, raw mango.
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.
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.
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
Raw Mango Margarita
- 1 Blender
- 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
- 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.
- 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
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.