By Shireen Jamooji
Quench your thirst with the vibrant flavours of Aam Pora Shorbot, a typically Bengali-style tangy and smoky raw mango drink that perfectly embodies the essence of summer.
2 raw mangoes 2 tablespoons jaggery or sugar (adjust according to taste) 1 teaspoon roasted cumin powder 1/2 teaspoon black salt (optional) Mint leaves for garnish Ice cubes
Wash the raw mangoes thoroughly and pat them dry. Place the mangoes directly on the grill or hold them over the flame using a skewer or tongs. Roast the mangoes until the skin turns black and charred, rotating them occasionally for even roasting.
Once the mangoes are roasted, remove them from the heat and let them cool for a few minutes. Once they are cool enough to handle, carefully peel off the charred skin and discard it.
Cut the roasted mangoes into smaller pieces and remove the seeds. Transfer the mango flesh to a blender or a mixing bowl. Add jaggery or sugar, roasted cumin powder, and black salt (if using) to the mango pulp.
Blend the mixture until it becomes smooth and well combined. If you're using a mixing bowl, mash the mango pulp with a fork and mix in the other ingredients until well incorporated.
Strain the mixture through a fine-mesh sieve or cheesecloth. Pour the Aam Pora Shorbot into a pitcher or individual serving glasses. Garnish with mint, ice and serve chilled.