Last Call For Summer: 6 Recipes You Must Make Before May Ends

To make this iconic Pune treat, blend two cups of chilled, ripe Alphonso mango pulp with a splash of cold milk and a teaspoon of sugar until smooth. Pour this thick, velvety mixture into a tall glass and top it with a generous, overflowing scoop of premium vanilla ice cream. Garnish with diced fresh mango cubes, a scattering of chopped almonds and pistachios, and a maraschino cherry if you want that classic retro aesthetic. It is a decadent, spoonable drink that perfectly captures the peak sweetness of the final mango harvest.

For these vibrant, astringent shots, pit one cup of fresh, ripe jamuns and pulse the flesh in a blender until smooth, adding a tablespoon of water only if necessary. Strain the thick purple puree through a fine-mesh sieve to remove any fibrous bits, then whisk in a pinch of black salt, a half-teaspoon of roasted cumin powder, and a squeeze of fresh lime juice. Pour the concentrated mixture into small shot glasses rimmed with a mix of chili powder and sea salt for a punchy, digestive-friendly drink that brings out the intense, cooling nature of the black plum.

Take your finished first-ferment kombucha and pour it into a flip-top glass bottle, leaving about two inches of headspace. Drop in three to four thin slices of tart, peeled mango along with a small sprig of fresh mint or a sliver of ginger to amplify the cooling effect. Seal the bottle tightly and let it sit at room temperature in a dark place for two to three days to allow the carbonation to build as the yeast consumes the natural sugars in the mango. Once it is fizzy, move it to the fridge to chill thoroughly before straining and serving over ice.

Begin by soaking six to eight dried kokum peels in a cup of warm water for at least thirty minutes until the liquid turns a deep, vibrant fuchsia. While that sits, extract fresh coconut milk by blending grated coconut with water and straining it through a muslin cloth. Combine the kokum infusion with the coconut milk, then stir in a paste made from one small green chili, a clove of crushed garlic, and a handful of fresh cilantro leaves. Season with salt to taste and chill for an hour before serving, as the cooling properties of the kokum are best appreciated when the drink is served ice-cold.

Peel the outer skin off three to four ice apples and dice the translucent, jelly-like fruit into small, bite-sized cubes. Place them into a glass with a tablespoon of rose syrup or a splash of fresh coconut water to enhance their natural, mild sweetness. Fill the rest of the glass with crushed ice and stir gently to combine, allowing the rose essence to perfume the delicate fruit. The result is a refreshing, texture-heavy cooler that feels like a chilled jelly dessert and provides immediate hydration on a sweltering afternoon.

Peel one large, fresh cucumber and blend it with a half-cup of packed fresh mint leaves and the juice of one whole lime until you achieve a perfectly smooth consistency. Pour this vibrant green liquid through a fine-mesh strainer into a pitcher, pressing down on the pulp to extract as much moisture as possible. Dilute the concentrate with two cups of sparkling water or chilled plain water and pour over tall glasses filled to the brim with ice. Top each glass with a fresh mint sprig and a thin cucumber ribbon for a clean, hydrating electrolyte drink that is remarkably easy to assemble.