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.