The fragrant sweetness, rich flavour and succulent texture of mangoes are highly seductive. Mangoes have been cultivated for well over 4000 years in India & Burma. Today there are more than 1000 varieties of mangoes available across the globe. Nearly 70% of worlds mangoes come from India, and Alphonso is considered to be the tastiest among mangoes. Mangoes are high in fibre & virtually fat-free. They also contain beta-carotene which helps reduce the risk of certain forms of cancer, It’s an excellent source of Vitamin A and C. In Northern India during the months of April-May-June temperature reaches upto a high of 480C in some parts. The raw mango protects from the adverse effects of heat and scorching winds. This drink is an effective remedy for heat exhaustion and heat stroke and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.
This recipe requires raw mangoes. Raw I mean the green skin all around, and when you cut through the mango the flesh is really tough. You will find this kind raw mangoes in the Indian grocery stores.
Things You’ll Need
- Raw Mango – 2
- Water – 1 litre
- 1/4 tsp cumin powder
- Sugar to taste
- Salt to taste
Preparation – [25 mins]
Peel and boil Mangoes in water for 25 minutes. Use a Spoon to prick the flesh and you will see it fall off with ease, that’s when you know it is done. Allow to cool
Steps – [5 mins]
- Mash the Mangoes to separate the pulp from the stone.
- Add Salt, Sugar and Cumin powder.
- Add crushed Ice if so desired and serve
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