Pulpy Mango Cocktail

Pulpy Mango Cocktail

By NamakShamak
  • Serves: 1
  • Prep Time: 15 Minute
  • Cooking:
  • Calories:

It just fascinates me how Mango-a primarily summer fruit , extends beyound its season till the Monsoon arrives. These days, we manage to get hold of raw mangoes ie.Kairis as well as ripe varieties of Mangoes, even their King the eternal Alphonso . And most importantly the Alphonso , which otherwise commands a premium price ,comes at a relatively cheaper price towards the end! With ample varieties of mango bought at cheaper rates, I am now at liberty to experiment with them! So heres one such kitchen fusion , which became an instant hit at a small get together party I had organised at home.



  1. Mix Aam Panha with the gelatine water mixture ,and refrigerate to set a firm jelly , that can be chopped into fine cubes. Aam Panha /Raw Mango Squash , can be made at home , by steaming raw mango for 15 mins or till soft and mushy. The pulp is then c
  2. Once the Raw mango pulp/Panha jelly is set, chop them up into fine cubes. Add 1 tbsp water and ginger juice to it. Pour this mixture at the bottom of a tall serving glass.
  3. Shake up ,mango juice ,orange juice and vodka and gently pour in serving glass, already filled with jelly mixture. Take care , not to disturb or mix up the jelly cubes at the bottom. Serve chilled with a straw.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!