Serves: 4
Total Calories: 90

2 teaspoons cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 medium green unripe mangos (about 12 ounces each)
3 cups water
1/2 cup water
1/2 cup sugar
5 to 7 fresh mint leaves
1 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black salt
, Crushed ice, or ice cubes
fresh mint leaves

1. Prepare the cumin seeds. Then, preheat the grill. Place the mangoes on the grill, turning as needed, until they are charred on the outside and very soft inside, about 30 minutes. (Check with the back of a spoon.) Alternately, preheat the oven to 425°F. Wrap the mangoes in aluminum foil and bake in the center of the oven until they are very soft inside, 35 to 40 minutes.

2. Let cool, then peel off the skin and separate the pulp from the center seeds. Transfer the pulp to a blender, mix in 2 cups water, sugar, mint leaves, cumin, black pepper, slat, and black salt, and blend until smooth. Transfer to a saucepan and bring to a boil over high heat. Let cool.

3. Serve as is, or dilute with more water, adjust the seasonings, and pour over crushed ice or ice cubes. Garnish each glass with mint leaves and serve. Keeps refrigerated up to 5 days.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 90
Calories from Fat: 0

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