Add a refreshing twist to summer with chef Kunal Kapoor’s take on mangoes: An easy recipe for tangy mango fizz

Summer is here – but so are mangoes, making the heat a little easier to bear. When the scorching afternoons start to sap your energy, a refreshing, tangy drink can be just what you need to feel revived. And there’s nothing quite like whipping up a quick cooler with the king of fruits, whose perfect balance of sweetness and citrusy tang makes it ideal for a thirst-quenching summer treat.

Check out chef Kunal Kapoor’s mango fizz recipe below! (Pinterest; Instagram)

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Kunal Kapoor, celebrity chef and MasterChef India judge, has shared a refreshing mango fizz recipe – an ideal summer cooler that celebrates the king of fruits, mango, in all its juicy, vibrant glory.

In an Instagram video shared on April 20, the chef points out, “Mango season is here, and suddenly everything feels a little better. That first bite of a ripe mango? Unmatched. Now imagine that in a glass – this mango fizz is exactly that mood. Today we will make a great drink using mango which is very easy and very refreshing, especially in the summers.”

Check out the full recipe below!

Ingredients

• 1 large mango (preferably sweet)
• 3 tbsp sugar
• 2 small lemons
• 2 tbsp sabja (basil) seeds (soaked)
• Mint leaves
• Chilled soda

Method

1. Choose the right mangoes: Pick ripe, naturally sweet mangoes – they should feel slightly soft to the touch and have a rich aroma. The sweeter the mango, the better the drink.
2. Cut and cube the mango: Slice the mango lengthwise along the seed to get two cheeks. Take one cheek and, using a knife, make diagonal criss-cross slits in the flesh (without cutting through the skin) to create small cubes. Gently scoop the cubes out with a spoon. Repeat with the other cheek.
3. Prepare the puree: Transfer the mango cubes to a blender, add sugar as needed, and blend into a smooth, lump-free puree.
4. Add to the glass: Pour a generous amount of the mango puree into a tall serving glass – this forms the base and main flavour of the drink.
5. Build the flavours: Add a squeeze of fresh lemon juice for tang, a few lightly crushed mint leaves for freshness, and soaked sabja (basil) seeds for texture.
6. Top with soda: Pour chilled soda over the mixture. You’ll notice the sabja seeds begin to float and “dance” as the fizz activates.
7. Stir and finish: Give it a gentle stir so the puree blends with the soda, then top up with a little more chilled soda for extra fizz.
8. Ready to serve: Serve immediately for a refreshing, fizzy drink – essentially a mango-infused lemonade with a cooling, fizzy twist.

Note: The chef points out an important detail to keep in mind – the amount of sugar isn’t fixed and should be adjusted based on the natural sweetness or tanginess of the mangoes. In other words, it’s flexible, so taste and tweak as you go.

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