The season of mangoes are here! And mango mania in India peaks in summer, but beat the heat with homemade Mango Mogu Mogu drink, a this Filipino-Indian fusion drink that marries the sweetness of the Alphonso
mangoes with chewy coconut jelly. This drink has no artificial colors or preservatives, just fresh coconut water, tangy raw mango, and ripe pulp blended to make a drink that is refreshing and delicate.
Cooler than falooda, lighter than bubble tea, it’s hydration disguised as dessert. The electrolytes from the coconut water prevent dehydration while jelly adds playful texture. This recipe was shared by food content creator Namisha Bhandari (@thenoshytales) on Instagram.
View this post on Instagram
Mango Mogu Mogu Recipe
Ingredients:
Coconut Jelly
- 2 cups fresh coconut water (strained, room temp)
- 1 tsp agar agar powder (china grass)
Mango Frooti Base
- 1 cup ripe Alphonso mango pulp (freshly extracted or canned)
- ½ cup pressure-cooked raw mango pulp (peeled, cubed, cooked soft)
- 3-4 tbsp sugar (adjust per mango sweetness)
- 2 cups chilled filtered water
- Pinch cardamom powder (optional enhancement)
- Ice cubes
- Extra mango cubes ( for garnish)
Method:
- Make Coconut Jelly: In small saucepan, warm coconut water (don’t boil). Sprinkle agar agar powder evenly over surface; let bloom 2 mins. Whisk gently over low heat until fully dissolved (2-3 mins)—clear, no clumps. Pour into square/rectangular tray (ice cube size). Cool to room temp, refrigerate 2+ hrs until firm. Unmold, cut into ½-inch chewy cubes. Makes ~1½ cups cubes. Store airtight up to 3 days.
- Cook Raw Mango Pulp: Pressure cook 1 medium raw mango (peeled, cubed) with ¼ cup water—2 whistles or 5 mins. Cool, blend smooth. Yields ½ cup thick pulp—adds tangy backbone balancing ripe sweetness.
- Prepare Mango Frooti: In large jug, combine Alphonso pulp, cooked raw mango pulp, sugar, and cardamom (if using). Whisk until sugar dissolves completely. Gradually stir in 2 cups chilled water—taste and adjust sweetness/tang. Chill 1 hr (or overnight for flavors to meld). Syrupy yet refreshing consistency.
- Assemble Mogu Mogu: Fill 4 tall glasses halfway with ice cubes. Add 8-10 coconut jelly cubes per glass (chewy boba texture). Slowly pour chilled mango frooti over—jelly sinks, ice floats. Garnish with 2-3 fresh mango cubes on rim.
- Serve Immediately: Slurp through thick straw (jelly-sized hole). Chew jelly between mango sips—addictive texture play! Refreshing for Mumbai summers.
