Green Mango Cooler

South Asian · 30 min · Easy · 6 glasses

Green Mango Cooler

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Green mango simmered soft, pulped, and spiced with cumin and black salt into a pale, tart-savory cooler. Drunk across North India specifically to survive the summer.

~120 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Simmer the mangoes

    ⏱ 20 min

    Put the whole green mangoes in a pot, cover with water and simmer for 20 minutes until the skins wrinkle and the flesh gives completely under a spoon. Drain and let them cool enough to handle.

  2. 2

    Pulp them

    ⏱ 1 min

    Peel the mangoes and squeeze the softened flesh off the stones into a blender, discarding the skins and stones. Add the mint and blend to a smooth pale-green pulp.

  3. 3

    Spice and dilute

    Scrape the pulp into a jug and whisk in the sugar, the black salt, the roasted cumin and the cold water. Taste: it should be sour first, then salty, then sweet.

  4. 4

    Chill and serve

    Chill hard and serve over ice. The pulp settles, so stir before each pour.

Notes

It has to be unripe mangoes: hard, green and sour. A ripe mango makes a sweet drink that misses the entire point. The concentrated pulp freezes well in an ice-cube tray: drop two cubes in a glass and top with water. Black salt again is doing the heavy lifting.

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