Quick answer
Five ways to enjoy mango this season are eating the fruit as is, blending a mango drink or mocktail, freezing popsicles from mango syrup and water, blending a smoothie with milk and ice cream, and making chutney from ripe or green mangoes. Swa Mango Passion extends the flavour beyond the season.
The king of fruits is here. When ripe mangoes arrive, it is best to eat them fresh, but the season offers more ways to enjoy them.
Why eat the fruit as is?
Fresh produce is best in season. Scoop out the pulp, or slice and dice it into salads and ice cream. A green mango cut and sprinkled with salt gives a sour, tangy taste, and green mangoes are easily available with vegetable sellers in season.
How do you make a refreshing mango drink?
Peel and cut the mango, blend the pulp, then add it to water and ice for a mango mocktail. Add mint for freshness, or spike it. Skip the blender and use Swa Mango Passion, made with real mangoes and natural ingredients, with no preservatives or additives.
How do you make a mango popsicle?
Mix mango syrup with water, pour into popsicle moulds and freeze. The lolly is ready in about an hour. Choose a natural syrup instead of synthetic coloured ones.
How do you make a mango smoothie?
Blend mango pulp with milk, ice cream and other fruit for a filling smoothie, good at breakfast or as an evening snack.
How do you make mango chutney?
Use sweet ripe or sour green mangoes. The sweet-to-sour chutney goes with meals, rotis and parathas, or as a side, starter or dip, and keeps the season going for later.
Can you enjoy mango all year?
Yes. Swa sources mangoes from Ratnagiri, Maharashtra, and other parts of South India, and makes small-batch syrups and premixes with no preservatives or artificial flavours. Venues can put mango on the menu all year, see the B2B flavours.
Which of the five suits a venue menu?
The drink, the popsicle and the smoothie translate most easily. A mango mocktail from syrup is quick to serve, a popsicle from mango syrup and water can be a dessert or kids' option, and a smoothie with milk and ice cream fits breakfast and evening menus. Using syrup means the flavour stays consistent through the year, not only when the fruit is in season, and the serve does not depend on how ripe the delivery is.
Frequently asked questions
How long do mango popsicles take to freeze?
About an hour, after mixing mango syrup with water and pouring into moulds.
Is Swa Mango Passion made from real mango?
It is made with real mangoes and natural ingredients, and has no preservatives or additives.
Where does Swa source its mangoes?
From Ratnagiri, Maharashtra, and other parts of South India where mangoes are available for much of the year.
Can I use mango in savoury dishes?
Yes. Mango chutney from ripe or green mangoes accompanies meals, rotis and parathas, and serves as a side, starter or dip.
Swa Artisanal Syrups is made in Bangalore by a team of women who believe Indian flavours deserve a place behind every bar and coffee counter. From Kokam off the Konkan coast to Nannari from Tamil Nadu, every syrup is preservative-free, naturally made, and built for the craft professional. Swa works with cafes, bars, restaurants, and hotels across India.
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