How to make it
5 steps. Take it one step at a time.
Wash the raw mangoes thoroughly
Wash the raw mangoes thoroughly. Place them in a pressure cooker or a deep pot with enough water to cover them. Boil until the mangoes become soft and the skin starts to loosen (about 15-20 minutes in a pot or 2-3 whistles in a pressure cooker).
20 minOnce cooled, peel the mangoes and extract all the pulp
Once cooled, peel the mangoes and extract all the pulp into a bowl. Discard the seeds and the skin.
Combine the mango pulp, sugar, black salt, roasted cumin powder, regular salt
In a blender, combine the mango pulp, sugar (or jaggery), black salt, roasted cumin powder, regular salt, and fresh mint leaves. Blend until you achieve a smooth concentrate.
Transfer the concentrate
Transfer the concentrate to a large pitcher. Add chilled water and stir well to combine. Adjust the consistency and sweetness to your preference.
Pour into glasses
Pour into glasses over ice cubes. Garnish with a sprig of fresh mint and a pinch of roasted cumin powder if desired. Serve chilled.
A little kitchen wisdom
Using jaggery instead of sugar adds a lovely earthy depth and is a more traditional, healthier sweetener choice. Ensure the raw mangoes are firm and very tart for the best flavor profile.
