In mango season, what better way to beat the heat than a nice and refreshing mango cooler. And, if you pair these mango coolers with a frenzy of all the new stuff this weekend, this is just about the most perfect combination for your weekend getaway. This time last year we all succumbed to the dalgona coffee whip, but now it’s time to enjoy the season of the king of fruits, mangoes. Take a choice (or two) from this list of various mango coolers for the summer.
6 mango coolers you can easily make at home to try this weekend
1. Good mango milkshake
Let’s start with the basic, delicious and healthy mango milkshake. A heavenly blend of mangoes, sugar, vanilla ice cream and milk, this OG drink is a drink for all ages.
Ingredients:
- Ripe mangoes (peeled and chopped)
- Vanilla or mango ice cream
- Milk
- Sugar
- Crushed ice (optional)
Method:
Start the mixture with peeled and chopped mangoes and ice cream. Now add sugar to the mixture. Once everything is mixed, add the milk and give it a final whisk. Your milkshake is ready to be served!
2. Mango mint cooler
Adding mint to any cooler is pretty much the best idea. And, in this case, you will also throw in some refreshing carbonated drinks. So, if you want something unique, with a mango infusion, try this one.
Ingredients:
- 3 sprigs of fresh mint
- 1 tbsp. lime juice
- 3 cups (24 oz.) Pure mango nectar, chilled
- Lime flavored soft drink
- Ice cream
- Cucumber spears and mint leaves, for garnish
Method:
In a pitcher, add the lime juice, mango nectar and mint leaves. Stir well and filter it into another pitcher. Now add the soft drink and mix well. Serve chilled with cucumber spears and mint leaves as a garnish.
3. Aam Panna
Another basic beverage, but extremely refreshing and hydrating, Aam Panna is likely to be everywhere in your refrigerators during the summers. Otherwise, try it this weekend.
Ingredients:
- 2 raw green mangoes
- 3 tablespoons of brown sugar
- 1 tablespoon of ground cumin
- 2 tablespoons of black salt
- 1 tablespoon of salt
- 2 cups of water
- 1 tablespoon of mint leaves
- Ice cream
Also Read: French Maccaroons
Method:
Boil the raw mangoes in a saucepan for about 10 minutes (until softened). When cool, peel them and grind them with equal amounts of water, to obtain a thick paste. Transfer the dough to a saucepan, add the brown sugar and cook. Continue stirring to prevent it from sticking to the pan. Once the sugar has dissolved, remove the pan from the heat, add the cumin powder, black salt and common salt to the mixture. Store the concentrate in the refrigerator. To make a drink, add 1 to 2 tablespoons of the mixture and ice water.
4. Mango Lassi
Available year round in most restaurants in North India, Mango Lassi is best served with natural mangoes and not an artificial flavor.
Ingredients:
- 125 ml curd
- 200 ml of ice water
- 8 ice cubes
- 1 mango, chopped
- 1 tablespoon of sugar
- A pinch of dried mint
Method:
Throw all the ingredients into a blender and mix them until they are nice and thick. Serve in a large glass and garnish with malai.
5. Mango Colada
Let’s also bring a seasonal touch to Pina Coladas. Add coconut cream, coconut water, mango extract and basil (for added flavor) and you have the perfect mango cooler – Mango Colada.
Ingredients:
- 100 g freshly cut mangoes
- 100 ml of coconut water
- 50 ml coconut cream
- Ice cream
- 3 basil leaves
- 1 teaspoon of sugar
Method:
Crush the basil leaves in a glass with sugar. In a blender, add the ice, mangoes and coconut water. Pour the mixture into the glass with the basil and add a little fresh coconut cream while stirring in a continuous motion. Garnish the drink with a basil leaf and serve cold.
6. Mango and peach iced tea
In an almost natural transition – hot tea transforms into cold iced tea glasses, during the sweltering heat of summer. If you crave a dose of caffeine with mango goodness and refreshing freshness, this Mango Peach Iced Tea is for you.
Ingredients:
- 10 glasses of purified water
- 5-6 white tea bags
- 2 peaches (pitted and diced)
- 1 cup of mango (chopped)
- 1 tablespoon of honey (optional)
Method:
Boil some water in a large saucepan, remove it from the heat and add the white tea bags. Let them sit for about 7-8 minutes, then transfer them to a large bowl. Let cool for about half an hour (30 minutes). Meanwhile, in a small arch, mix the peaches, mangoes and add 1 tablespoon of honey and mix well. Transfer the fruit to a pitcher, add the cooled tea and mix well. Refrigerate for about 30 minutes, then serve over ice.
