Summer calls for cool and refreshing beverages, and there is nothing quite like the flavor of homemade raw mango squash. Prepared with raw mangoes, this squash is tangy and sweet by nature, perfect for quenching your thirst. You can store it for weeks and make instant drinks whenever needed.

One of the most delicious ways to relish this squash is by preparing Raw Mango Punch. With a hint of chaat masala and chilli powder, it becomes a unique and flavourful summer cooler. This recipe is easy to make and perfect for hot days!

Let’s Talk About Ingredients

• Raw Mangoes – The main ingredient, giving a natural tangy flavour. Choose firm and sour mangoes for the best taste.
• Sugar – Sweetens the squash and balances the tanginess. You can replace it with jaggery for a healthier version.
• Lemon Juice – Enhances the freshness and preserves the squash longer.
• Cardamom – Adds a mild aroma and flavour. Can be skipped if preferred.
• Chaat Masala & Chilli Powder – These spices in the raw mango punch add a tangy-spicy kick.

Detailed Recipe

Video Recipe

Raw Mango Squash Recipe

• Peel and chop 5 raw mangoes.

• Cook them with 1 cup water and a pinch of salt until soft.

• Let it cool, then grind into a fine paste. Strain to remove lumps.

• In a pan, heat 3 cups sugar with 1 cup water and 1 cardamom pod (optional). when it is boiling remove any spices that you have added, Cook until the syrup reaches a ½ string consistency. ½ string consistency is when you can make string between the fingers but it breaks off easily.

• Let the sugar syrup cool slightly, then add the raw mango puree. Mix well until smooth.

• Add 2 tbsp lemon juice and stir again.

• Strain for a silky texture.

• Let the squash cool completely,

then store in a clean, refrigerated bottle.

Raw Mango Punch Recipe

• Fill a glass with ice cubes.
• Pour raw mango squash until half of the glass.
• Add a pinch of chaat masala and chilli powder. Stir well.
• Fill the rest of the glass with soda or chilled water.
• Mix and serve immediately!

Expert Tips

• Use sour raw mangoes for the best tangy flavour.
• Straining the puree and syrup gives a smooth squash without fibres.
• For a healthier version, replace sugar with jaggery.
• Store in the fridge for up to 2 months in a clean, dry bottle.
• Always mix the punch just before serving for the freshest taste.

FAQs

Can I use jaggery instead of sugar?
Yes, jaggery can be used, but the colour will be darker, and the taste slightly different.

How long can I store raw mango squash?
If refrigerated properly, it stays fresh for 1 to 2 months.

Can I skip the spices in mango punch?
Yes, you can keep it simple or add mint leaves for a refreshing twist.

Can I use soda for a fizzy version?
Yes, soda makes it more refreshing, but plain chilled water works well too.

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