How Mumbai-based pickle-makers, mixologists are using mangoes beyond the season

Updated On: 30 June, 2023 08:22 AM IST | Mumbai | Phorum Pandya

The king of fruits may be bowing out for the season but pickle-makers and mixologists are whipping up their magic to extend its shelf life with preserves to keep the flavours alive for a couple of months

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Mango chilli mead

The team at Moonshine Meadery loves to mix things up and create limited edition small drops they call ‘MeadLABs’. “We had started this before the lockdown as part of our small batch series. We are restarting the series with the Mango chilli mead. Usually, we make this mead with kesar keri, but this year we have taken hapus (Alfonso) and complemented it with Naga bhut jolokia chillies,” co-founder Rohan Rehani tells us. This combination translates into the mild sweetness of honey mead, the fruity-forward flavour of mango, and a gentle hit of the chillies. The process is interesting. “We make a base mead and introduce the pulp in a tea bag method into the tank. This keeps the pulp from accumulating and the filters from choking up. For about four to five days, we rotate the mead and increase contact time. We filter the mead out twice before carbonating and bottling.
At: Wine shops across city or @moonshinemeadery.
Cost: Rs 190

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