← Nouns Cooking · Indian

Ingredients

• 2 medium raw green mangoes (about 400 g)
• 500 ml water, for cooking
• 120 g sugar or jaggery
• 1½ tsp roasted ground cumin
• 1 tsp Black salt (kala namak)
• ¼ tsp Black pepper
• 1 handful mint leaves
• 1 l chilled water
• 1 handful ice cubes

Method

1. Put the whole mangoes in a pan with the cooking water, cover and simmer for 15 min, turning once, until completely soft and the skins turn pale.
2. Let them cool, then peel and squeeze out all the pulp, scraping the stones well. Discard the skins and stones.
3. Blend the pulp with the sugar, cumin, black salt, pepper, mint and a cup of the chilled water until smooth.
4. Stir in the rest of the chilled water (roughly 1 part concentrate to 3 parts water), taste for sugar and salt, and serve over ice.

Tips

• Raw mangoes vary a lot in sourness, so add the sugar gradually.
• The undiluted concentrate keeps for about a week in the fridge.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Cook With Manali