Wild Mango Juice/ Kaadu mavina hannu Sherbat (3-Ingredient Recipe)

 Embracing the Essence of Summer:

As the sun blazes overhead and the days grow longer, there's no better way to embrace the essence of summer than with a refreshing glass of wild mango juice. In the verdant landscapes of coastal Karnataka and the Malnad region, wild mangoes, known locally as 'kaadu mavina hannu', ripen in abundance, offering a unique blend of tangy and sweet flavors that are both invigorating and nostalgic.

These wild mangoes, smaller and more fibrous than their cultivated counterparts, are cherished not just for their distinctive taste but also for their cultural significance. Traditionally, they have been used in a variety of dishes—from pickles like 'midi uppinakai' to curries and chutneys—each recipe passed down through generations, preserving the rich culinary heritage of the region.​

In this post, we'll delve into the simple yet delightful process of crafting wild mango juice, a beverage that not only quenches thirst but also connects us to the rhythms of nature and the traditions of our ancestors. Whether you're reminiscing about childhood summers or discovering this delicacy for the first time, this recipe promises a taste of authenticity and a moment of cool respite with just 3 ingredients.

Preparation Time: 15 minutes

Serves: 5 - 6

Ingredients:

Ripe wild mangoes (kadu mavina hannu) – 8-10 (small)

Water (preferably chilled) – 4 glasses

Sugar - 6–8 tsp (adjust to taste)

Ice cubes(optional)

Method:

• Begin by rinsing the wild mangoes thoroughly to remove any impurities. Gently peel the skins, then, using your hands, squeeze the mangoes in a large mixing bowl to release the rich pulp and juice.
• Gradually add water in small amounts as you continue to extract every bit of pulp from the mangoes. Once done, discard the seeds.
• To the extracted pulp, add the remaining water and sugar. Stir gently but thoroughly with a spoon until the sugar dissolves completely, blending into a sweet, aromatic nectar.
• For an authentic experience, I prefer not to strain the juice—this retains the full-bodied flavor and texture of the wild mango. However, if the mangoes are particularly fibrous, you may choose to churn the mixture briefly in a mixer or strain it through a fine sieve for a smoother consistency.
• Pour the juice into serving glasses, top with a few ice cubes if desired, and serve chilled for a refreshing summer delight.

This version is perfect when you want to enjoy the raw, tangy-sweet flavor of wild mangoes with minimal ingredients.