Raw Mango & Saffron Moscow Mule

We grew up around copper and brass utensils. Big copper pots were filled with water everyday and the water from those pots was used for drinking and cooking. Grains and flours were also stored in large copper jars. Everyone then new the benefit or copper. Eventually stainless steal took over. New buys were all stainless steal containers, boxes, plates, bowls. And then came Tupperware.... people started replacing old antique storage for Plastic Tupperware... Almost more than a decade of Tupperware now, people are realizing the importance of natural elements and metals. The new trend is using all copper: Copper to cook food, Copper as serve ware, Copper bottles to store water. Everyone knows the benefit of copper. Although there is lot of copper sold in India, colorful plastic boxes still attract people there.

The West now knows the importance of using copper utensils to cook and to serve. Western markets are selling copper at 10 times more price than back home. All my favorite stores, World Market, Pier1 Imports, Anthropologie, and more have aisle full of copper serve ware, and the fun part is that they are all 'Made in India'. :) Yes, Go India... and make more export quality products!

This recipe is specially created keeping these copper mule tumblers in mind. Though I bought these from India, Pier1 imports also carries them and they are on Amazon too. I used our family favorite Aam Panna which is made with raw mangoes, and spiced it up with our family secret ingredients like cardamom and saffron to make this mule. Although it is Virgin, you are most welcome to add some Vodka shot to it.

Ingredients (Serves 4)
1 firm raw mango
Pinch of saffron
Pinch of cardamom seeds
2 tbsp. sugar

Vodka (optional)
Ginger beer (4 bottles)

To make concentrate:

Pressure cook raw mango till it is soft. Remove the skin and pit and cut into pieces.
Add sugar saffron and cardamom seeds and grind it well.

To make mule:

Chill copper tumblers in the freezer for some time.
Mix around 2 tbsp. raw mango concentrate with vodka and ginger beer and stir well
Add ice cubes.
Serve chilled!

Pressure cook raw mango till it is soft. Remove the skin and pit and cut into pieces.

Add sugar saffron and cardamom seeds and grind it well.