Roasted Mango Sherbat (Aam Pora)

This is another of those heirloom recipes which have transcended generations. I remember visits to my grandmother’s house and she would always have refreshing glasses of this magical summer cooler ready for us. An excellent choice of drink during the hot and sultry summer months, the Roasted Mango Sherbat is the ideal way to refresh, recharge and  energize yourself. It’s completely natural and therefore a healthy choice for everyone. The good thing about this drink is that you can prepare it in reasonably large quantities and store it in the refrigerator. It stays good for 4-5 days. The Aam Pora Sherbat differs from the Aam Panna version, as the Aam Pora requires the raw mangoes to be roasted while in the Aam Panna version, the mangoes are boiled or pressure cooked.  Be sure to puncture the raw mango with a fork before roasting so that it gets the smoky flavour. If you want to go all the way on natural, jaggery is a good option instead of refined sugar. I always insist on using fresh mint as it combines well with the smoky raw mango mouthfeel. So Chill out and food around!

Roasted Mango Sherbat (Aam Pora)

★★★★★ 5 from 96 reviews

• Author: Reetika Mitra
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 6 1x

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Description

Summer Cooler

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Scale 1x2x3x

Ingredients

• 2 big Raw Mangoes
• 1 Tsp Black Salt
• 1 Tsp roasted masala powder (detail given in Instruction No.2)
• 1/2 Tsp freshly grounded Pepper powder
• 1/3 Cup Sugar
• 10 – 12 fresh Mint leaves
• 4 glasses chilled water
• A few ice cubes

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Instructions

1. Wash, rinse and pat dry the raw mangoes. With the help of a fork prick the mangoes from all sides and roast them over direct flame for 10 – 12 minute or until all their sides have charred and their pulp softens. Remove from heat and let them cool.
2. In the meantime, make the Roasted Masala Powder. Dry roast 1.5 Tsp of cumin seed and 1 red chilli over medium – low heat on a griddle/tava. Do not over roast them as the masala powder will taste bitter.  Cool and dry grind in a blender. Set aside.
3. Once the raw mangoes are cooled, use a spoon or simply your hands to remove the charred/grilled blackened peels of the mangoes and scrape out the pulp inside. Transfer the pulp to a blender.
4. In the blender along with the roasted raw mango pulp, add the salt, roasted Masala powder, sugar, pepper powder, mint leaves and the chilled water. Blend until smooth.
5. Pour into serving glasses along with some ice cubes.

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Notes

Be sure to puncture the raw mango with a fork before roasting to get the unique smoky flavour for the shorbet. If you want to go all the way natural, jaggery is a good replacement for refined sugar. Also using fresh mint is essential, as it combines well with the smoky raw mango mouthfeel.

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Nutrition

• Serving Size: 6