Back to 4 servings 2 medium raw green mangoes, firm, sour variety 1 teaspoon roasted cumin powder (bhaja masala), or plain roasted cumin, ground 1 teaspoon black salt (kala namak), adjust to taste 3 tablespoons sugar or jaggery, adjust to taste 8 fresh mint leaves, stems removed, a few kept aside for garnish 1 green chili, optional, roughly chopped 0.5 cup water, for blending 2.5 cups chilled water, for diluting ice cubes, for serving
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1 Step 1: Rinse the mangoes and pat them dry. Set them over a medium gas flame, or on a dry griddle, and rotate them every minute or two. Keep roasting until the skin turns black and blistered all over and the mangoes feel soft when squeezed.2 Step 2: Cover the roasted mangoes with a damp cloth and let them cool to room temperature.3 Step 3: Peel off the charred skin, discard the seed, and scoop out the golden pulp.4 Step 4: Blend the pulp with the mint, green chili (if using), sugar, black salt, roasted cumin and 1/2 cup water until smooth and thick.5 Step 5: Store any extra concentrate in an airtight jar in the refrigerator for up to 3 days.6 Step 6: To serve, put 3-4 tablespoons of the concentrate into each glass, then pour in chilled water and drop in some ice. Stir thoroughly, then taste and add more sugar or black salt if needed. Top with fresh mint and serve.getsaucepan.com/r/e3168e31-f169-595d-aaec-ed48aa5593ab
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