Aam Ka Gola
A frozen sour mango slushie with lime and stem ginger, scraped into icy crystals and finished with mango pulp, ginger syrup and lime zest. It tastes bright, tangy and sweet, with a warm ginger edge.
Ingredients
Method
- Blend 450 g mango, 150 g of the 211 g canned mango pulp and the juice of 100 g lime to a smooth purée.
- Pour the purée into a freezerproof container and stir in 20 g stem ginger.
- Freeze for 3–4 hours, until ice crystals have formed but the mixture is still slushy.
- Remove from the freezer and scrape with a fork to break it into icy crystals.
- Spoon into glasses or bowls.
- Drizzle over the remaining 61 g canned mango pulp and 1 tbsp ginger syrup, then scatter over the zest of the 100 g lime.
- Add a splash of tequila to taste, if you like.
Don't have something?
Canned mango pulpUse the same weight for purées and curries; adjust sugar and lime juice to taste.
PapayaUse the same weight; softer and less aromatic, so add lime juice and a little sugar.
PineappleUse the same weight for chutneys; sharper and more fibrous, so adjust sugar.
- Ripe mango
Same weight of peeled, stoned flesh, blended smooth; add 10–20 g sugar if the fruit is not fully ripe.
Canned pineappleSame weight, blended with 20 g sugar; fine in lassi and drinks only — the flavour is clearly different, so not for mango desserts.
LemonUse the same weight; sharper and less floral, so reduce any extra souring slightly.
Lemon juiceUse about 30 g juice per lime (2 tbsp), strain pips; add at the end for fresh sourness.
Dried mango powderUse 1 g amchoor for about 15 g lime juice; add early with spices; gives dry mango sourness, not citrus aroma.
Fresh gingerUse the same weight; it is much hotter and not sweet, so add about 5 g sugar per 25 g fresh ginger and grate finely.
Ginger pasteUse the same weight; it gives heat but no syrup, so add a little sugar if the recipe needs sweetness.
Ground gingerUse 1 g ground ginger for 10 g stem ginger; it is much stronger and lacks the syrupy texture.
VodkaUse the same weight or volume; it is neutral and slightly cleaner, so the drink loses tequila's agave note.
GinUse the same amount; botanical notes will change the flavour, so keep other strong spirits low.
Brandy or rumUse the same amount; rum adds sweetness, brandy adds fruitiness, so adjust sugar or lime.
Similar dishes
- Same: Aamrakhand shares mango with this dish, using both mango and canned mango pulp.
- Different: Aamrakhand uses Greek yoghurt, sugar, cardamom, saffron, and nuts, while this dish uses lime, stem ginger, and tequila and is frozen and scraped into ice crystals.
- Same: Kairi ka Sherbet shares mango as the main ingredient and a cooling sweet-and-sour profile with this dish.
- Different: Kairi ka Sherbet uses 800 g green mango simmered with 400 g sugar, salt and green cardamom, while this dish uses ripe mango, canned mango pulp, lime, stem ginger, tequila and a frozen slush method.
- Same: Parsi Chutney Ma Murgi shares with this dish the use of mango and lime as souring agents, and both include ginger.
- Different: Parsi Chutney Ma Murgi is a savory chicken curry cooked with onion, coconut, mint, coriander, and green chilli in vegetable oil, whereas this dish is a frozen slushie with tequila and no cooking.
- Same: Aam Chundo and this dish both use mango as the main ingredient and have a sweet-sour profile.
- Different: Aam Chundo is a cooked, chunky chutney with vegetable oil, cumin seed, Kashmiri chilli powder, caster sugar and salt, while this dish is a frozen slushie with lime, stem ginger and tequila.