Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium-sized green mangoes
- ½ cup (120 ml ) sugar
- 2 level tablespoons (30 ml) rock salt
- 1 level teaspoon (5 ml) roasted cumin seeds
- 1 roasted chile (optional)
- 1 handful of fresh mint leaves
Directions
Cut mangoes into 3 slices each—2 from either side of the seed and 1 with the seed in it.
Pressure cook mangoes with one small cup of water. Turn off heat as soon as the pressure cooker whistles once.
Open cooker after 5–7 minutes and leave to cool.
Grind sugar and roasted cumin seeds using a food processor . If using chilli, grind that too.
Mince mint leaves in a food processor.
When cool, squeeze pulp of mangoes into a blender using hands. Discard skin and seeds.
Purée mango pulp until smooth.
Add ground sugar, rock salt, roasted cumin seeds, chilli powder, and minced mint leaves. Blend well.
Store in clean plastic or glass bottle. Refrigerate.
To serve, add 4–5 teaspoons of the mango mixture to a glass of water. Enjoy!