Mango juice with Cantaloupe is an exceptional and delicious summer cooler combo made with raw green mango juice blended with some pieces of cantaloupe. This drink is usually served chilled. It is a lovely refreshing and soothing drink that is known to fight the intense heat during the summer months and gives instant energy. Generally there are two categories of green mangoes, immature and mature.
The immature green mango is a fruit that is picked early from the tree before it becomes ripe and sweet. Raw green mango are often used in entire along with their skin, flesh and soft stone, most all edible and used for preparing Mango pickles, Mango chutney, Panna, Mango Rice or added to make a sour and tangy Mango Dal. A note of caution: few people are sensitive to the sap under the skin of the raw green mango and develop skin rash very similar to poison ivy.
Every ingredient in this recipe plays an important part in contributing to the taste, flavor and texture of this summer beverage. The raw green unripe mango is tart and pulpy giving the drink a nice dense pulp. The sweetness of sugar mellows down the tart of the raw mango. Raw mango is generally liked by many for its tart flavor. The raw mango is also commonly called as Amba, Kairi or Kacha aam in Hindi.
Raw Mango can also be eaten raw with sprinkling small salt and chilli powder on top. In Maharashtra, a spicy, sweet and sour semi-liquid side-dish called meth-amba is made from unripe mango slices, jaggery and fenugreek seeds. They can be served with pooris and polies, like jam.
Apart from making pickles, raw mango is used to prepare choonda and amchur powder (dried mango powder). It is also used in salad and served with sea foods. Aam panna is refreshing summer drink made of raw mango juice and flavored with jaggery or sugar, cumin and mint. Raw Mango pulp is pressure cooked with salt, jaggery or sugar, blend into a smooth paste. Add water to thin down the juice and serve chilled.
Cantaloupes are considered the most nutritious of all fruit. One average-sized cantaloupe contains approximately 100 calories, yet is dense in nutrients and is packed with vitamins A and C. Melons are the most convenient source of cheap, nutritious, delicious, refreshing, colorful, revitalizing, energizing fruits. One large cantaloupe can produce almost a half a gallon of juice! Melons should be purchased firm and sweet-smelling, with a soft navel.
They can be purchased all year around, but during the summer, cantaloupes are local and cheap. To check for ripeness, press firmly against the navel with your thumb, then smell for sweetness. Of all the glorious color and flavor the fruit offers, the secret to the cantaloupe’s antioxidant ability is its high vitamin C and beta-carotene content, inflicting a deadly one-two punch to cancer and the taste of healing.
To prepare Mango juice with Cantaloupe, firstly place the mango in a saucepan with enough water to cover and boil until tender. Let cool, remove the skin and the seed and scrap away all the pulp. Place the pulp, 3 cups water and sugar in a blender and blend for a minute.
Transfer the juice to a jug and refrigerate. Strain juice before serving. Serve chilled with cantaloupe sliced into small bits and stir into mango juice. Serve with crushed ice.
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Mango is well known for its medicinal properties both in unripe and ripe forms. The unripe mango is acidic, astringent and anti scorbutic. The skin of the unripe fruit is astringent and stimulant tonic. The bark is also astringent and has a marked action on mucous membranes whereas the ripe mango is anti scorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite.