Reminiscing about childhood memories, “kacchi kairi” or raw mango evokes nostalgia and tantalizes our taste buds. Scientifically known as “Mangifera indica” and belonging to the family Anacardiaceae, mangoes, whether tangy raw or sweet ripe, are beloved fruits in India. With over 30 diverse species, mangoes vary in taste, color, size, and shape. Every part of the mango tree offers distinct medicinal properties; seeds and bark serve as astringents, leaves help relieve hiccups when burnt, and raw mango juice offers respite in heat strokes. Embracing various health benefits, mangoes are rightly hailed as the “King of fruits.” Additionally, in the summer market, raw mangos become a seasonal delight, presenting endless culinary opportunities. With its tangy zest and cooling essence, raw mango serves as an ideal foundation for crafting refreshing summer beverages and syrups.
Instructions about Raw Mango Syrup
Cooking the Raw Mango
In a cooker, immerse the raw mangos strips in water and cook for 5 to 6 minutes, allowing them to soften and release their natural flavors. The gentle cooking process ensures that the tamarinds are tender yet firm, ready to be transformed into a delightful syrup.
Creating the Sugar Syrup
In a kadhai, combine 750 grams of sugar with water, allowing it to dissolve over gentle heat. Stirring occasionally, ensure that the sugar melts completely, forming a smooth syrupy consistency.
Crafting the Raw Mango Paste
Once the sugar syrup reaches the desired consistency, remove the raw mango strips from the cooker and separate the pulp from the seeds. Transfer the pulp to a mixer grinder and grind it into a smooth paste, resembling creamy cream.
Nutritional Value of Raw Mango
Raw mango serves as an excellent reservoir of diverse nutritional elements, encompassing a spectrum of compounds such as vitamins, minerals, dietary fiber, and carotenoids.
| Nutritional Component | Value per 100g |
|---|---|
| Energy | 60 Kcal |
| Carbohydrates | 14.98 g |
| Protein | 0.82 g |
| Fats | 0.38 g |
| Fibre | 1.6 g |
| Vitamin C | 36.4 mg |
| Vitamin E | 1.12 mg |
| Vitamin A | 1082 IU |
| Vitamin B3 | 669 micrograms |
| Vitamin B5 | 160 micrograms |
| Vitamin B6 | 119 micrograms |
| Vitamin B2 | 38 micrograms |
| Vitamin B1 | 28 micrograms |
| Folate | 43 micrograms |
| Vitamin K | 4.2 micrograms |
| Potassium | 168 mg |
| Phosphorus | 14 mg |
| Calcium | 11 mg |
| Magnesium | 10 mg |
| Sodium | 1 mg |
| Copper | 110 micrograms |
| Iron | 160 micrograms |
| Zinc | 90 micrograms |
| Beta-carotene | 445 micrograms |
| Alpha-carotene | 17 micrograms |
Additional Tips about Raw Mango Syrup
- Select firm and white raw mango for optimal taste.
- Utilize a pressure cooker for efficient cooking while preserving natural flavors.
- Aim for a syrup consistency that is sticky yet pourable for a smooth texture.
- Infuse the raw mango paste thoroughly into the syrup for a well-rounded flavor.
- Monitor heat carefully to prevent burning or caramelization.
- Store the cooled syrup in clean glass bottles to maintain freshness.
- Experiment with garnishes like mint leaves or lemon slices for added flair.
- Share the homemade syrup with loved ones for a refreshing summer treat.
How to use Raw Mango syrup
You can use this syrup to make agua de raw mango! This is my favorite agua fresca for sure. Just mix a couple tablespoons with a cup of water and lots of ice. My dad usually mixes in white sugar as well to make it extra sweet.
Raw mango would also elevate raspados (shaved ice), add depth to dishes like pad thai, or serve as a flavorful syrup for cocktails. If you experiment with raw mango, consider whipping up my Raw Mango Mojito for a refreshing twist!.
Did you know?
Sure, here are the points formatted individually:
Raw mangoes contain antioxidants that aid in protecting against cell damage and reducing the risk of chronic diseases (source: ncbi.nlm.nih.gov).
Raw mangoes are a good source of dietary fiber, providing 2 grams per cup (source: nutritionvalue.org).
The United States imports approximately 10,000 metric tons of raw mangoes annually (source: usda.gov).
Raw mango is a good source of vitamin A, supplying 14% of the daily recommended intake (source: fdc.nal.usda.gov).
Kacchi kairi (raw mango) is rich in vitamin C, offering 60% of the daily recommended intake (source: fdc.nal.usda.gov).
Conclusion
In conclusion, this homemade summer syrup recipe offers a delightful way to beat the heat and stay refreshed during the sweltering summer months. With its tangy flavor, cooling properties, and easy preparation, it is sure to become a favorite among family and friends alike. Cheers to a summer filled with cool delights and refreshing moments!
FAQs
1. What is the main ingredient in the raw mango syrup recipe?
The main ingredient is raw mango, which is utilized to craft the flavorful syrup.
2. How long does the raw mango syrup last?
The raw mango syrup can maintain its freshness for an extended period when stored in the refrigerator, offering convenience for future use.
3. Can the raw mango syrup be used in beverages?
Certainly, the raw mango syrup is versatile and can be incorporated into various beverages, such as mocktails and fruit punches, to infuse them with a tropical flair.
4. Is the raw mango syrup easy to make?
Absolutely, crafting raw mango syrup is a straightforward process, requiring just a handful of ingredients and a bit of time and effort to prepare.
Meet Misha Mehboob, a passionate food enthusiast and computer science student from Sargodha University. Misha’s culinary journey is fueled by her love for exploring new flavors and experimenting in the kitchen.
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