Raw Mango Juice Recipe For A Perfect Cool Drink This Summer
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One way to define raw mango juice is as a tangy beverage produced with mangoes. Raw mango juice is generally enjoyed during the sweltering summer months, especially in northern and western India. Made with a handmade green mango syrup concentration seasoned with cumin, cardamom, and black salt (kala namak), this vegan and gluten-free summer beverage is pleasantly tasty when blended with water. In addition to adding extra flavours to this amazing beverage, the inclusion of these ground spices and black salt aids with digestion.

8 Tips To Remember

Here are a few key points to remember while making raw mango juice:

  • Choose the Right Mangoes: Use raw mangoes that are slightly green and firm. They should be tangy and not overly ripe or sweet.
  • Boiling or Pressure Cooking: You can either boil the whole mangoes in water until they are soft or pressure cook them. Boiling is slower but may retain more flavour, while pressure cooking is faster.
  • Extracting the Pulp: Once the mangoes are cooked, let them cool slightly before peeling and extracting the pulp. Make sure to discard the skin and seeds.
  • Adjust Sweetness and Spices: Taste the mixture before chilling and adjust the amount of sugar, salt, roasted cumin powder, black salt, and black pepper powder according to your preference. Some like it sweeter, while others prefer a tangier or spicier flavour.
  • Chill Thoroughly: Refrigerate the mixture for at least 1-2 hours before serving. This allows the flavours to meld together and enhances the refreshing taste.
  • Serve with Ice: It is best served chilled over ice cubes. It's a perfect way to beat the summer heat.
  • Garnish with Fresh Mint: Adding fresh mint leaves as a garnish not only adds a pop of colour but also enhances the drink's aroma and flavour.
  • Store Properly: If you have leftover juice, store it in a sealed container in the refrigerator. It should stay fresh for a few days.

Raw Mango Juice Recipe

Here's how you can make raw mango juice from the comfort of your kitchen:


  • 2 medium-sized raw mangoes
  • 1 cup sugar (adjust according to taste)
  • 2 teaspoons roasted cumin powder
  • 1 teaspoon black salt (kala namak)
  • 1/2 teaspoon black pepper powder
  • A pinch of salt
  • Mint leaves for garnish (optional)
  • Ice cubes for serving (optional)


  • Wash the raw mangoes thoroughly to remove any dirt or impurities. Boil or pressure cook the mangoes until they become soft and the skin can be easily peeled off.
  • Once the mangoes are cooked, let them cool down slightly, then peel and discard the skin. Extract the pulp from the mangoes and discard the seeds.
  • In a blender, combine the mango pulp, sugar, roasted cumin powder, black salt, black pepper powder, and a pinch of salt. Blend until you get a smooth and uniform mixture.
  • Taste the juice and adjust the sweetness and seasoning according to your preference. You can add more sugar or spices if needed.
  • Transfer the juice to a pitcher or serving jug and refrigerate for at least 1-2 hours to chill.
  • To serve, pour the chilled drink into glasses over ice cubes. Garnish with fresh mint leaves for an extra burst of flavour.
  • Stir the beverage before serving to ensure that the flavours are well combined.
  • Enjoy your homemade raw mango juice as a refreshing summer drink.