Green
Mango and Mint Cooler
As the days become longer, and we enter the summer, for me the greatest joy is entering the season of green mangoes. Green mangoes are used in a variety of recipes, such as curries, pickles, and cooling drinks like these. MAKES ABOUT 4 CUPS 1 medium green mango 1 teaspoon cumin seeds, roasted 1 teaspoon black salt 3 tablespoons honey, or to taste 1 teaspoon chaat masala 3 tablespoons sugar, or to taste 1 tablespoon finely chopped mint leaves 2 lime wedges Bring 3 cups of water to a boil on high heat. Add the mango, reduce the heat to low, and simmer until the mango is tender, about 10 to 15 minutes. Remove the mango from the water and set aside to cool. Then peel and remove all the flesh, using a sharp knife and a spoon. Reserve the pulp. Place the mango pulp, cumin seeds, black salt, honey, and chaat masala powder into a blender and process until smooth. Add 3 cups of water to the mango mixture, cover, and refrigerate until chilled. Spread the sugar and mint leaves on a plate. Moisten the rim of a glass with a lime wedge. Turn the glass upside down and dip it into the mixture of sugar and mint to evenly cover the rim. Gently pour the mango drink into the glass over ice and serve.
Harvard South Asia Institute 27