Ingredients
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1 large green mango
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1 teaspoon ground roasted cumin
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8 to 10 whole black peppercorns, crushed
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¾ teaspoon black salt
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Small pinch of asafetida
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125 grams sugar
Directions
Chef’s Tip:- You can make the pulp in bulk and store it in the refrigerator. It will keep for up to a week.
Steps
|
1
Done
|
Wash the mango well under running water. |
|
2
Done
25
|
Place a nonstick saucepan over high heat and add 4 cups (800 ml) water. |
|
3
Done
|
Drain off the water and peel and pit the mango; mash and strain the pulp into a deep bowl. |
|
4
Done
|
Add the cumin, pepper, black salt, asafetida, and sugar. Stir until the sugar is dissolved. |
|
5
Done
|
Divide the mixture between 4 tall glasses, then fill them with cold water. Stir well and serve immediately. |
