Smoky Spiced Raw Mango Cooler (Aam Porar Shorbot)
30 minutes
665 reads
About Smoky Spiced Raw Mango Cooler (Aam Porar Shorbot)
Escape the heat with the smoky allure of Aam Porar Shorbot, a vibrant green mango cooler straight from the heart of Bengali cuisine. Imagine the tantalizing aroma of charred mangoes mingling with fragrant spices, a taste sensation that's both refreshingly tart and subtly sweet.This easy-to-make cooler features a unique blend of roasted green mangoes, aromatic spices, and a touch of sweetness for balance. It's the perfect healthy and delicious thirst quencher for a scorching summer day or a festive celebration.
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Recipe Time & More
Prep5 minutes
Cook25 minutes
Total30 minutes
Ingredients
Charred Mango Mixture
- 6 Mangoes green, round and sour variety
- ½ cup Sugar adjust to taste, or jaggery
- 1 bunch Mint Leaves reserve some for garnish, stalks removed
- 2 ½ - 3 Tbsp Cumin Seeds roasted
- 2-3 tsp Salt kala namak, adjust to taste, black
Instructions
Preparation Of Aam Porar Shorbot Pulp (Sweet Version)
- Wash and dry the green mangoes.
- Roast the mangoes directly over a low-medium flame. Roast until the skin is blackened and charred, and the flesh is soft and cooked through.
- Cover the roasted mangoes with a damp cloth or kitchen towel to cool.
- Peel the charred skin and discard. Remove and discard the stone. Collect the pulp.
- In a blender, combine the mango pulp, sugar (or jaggery), mint leaves, roasted cumin seeds, and black salt.
- Blend until smooth.
- Store this concentrated mango mixture in an airtight glass jar or bottle in the refrigerator for up to a week.
Preparation Of The Drink
- In a large bowl or pitcher, add chilled water.
- Add a few tablespoons of the prepared Aam Porar Shorbot pulp to the water.
- Whisk vigorously until the pulp is well combined with the water.
- Taste and adjust the amount of mango pulp to your liking, whisking well after each addition. Pour into serving glasses filled with ice.
- Garnish with fresh mint leaves and serve immediately.
Preparation Of Aam Porar Shorbot Pulp (Savory Version)
- For a savory version, omit the sugar or jaggery.
- This creates a healthy, low-calorie drink.
Recipe Notes
Good To Know
- You can adjust the thickness of the drink by varying the amount of mango pulp. For a thicker drink, use 5–6 tablespoons or more per glass. For a thinner drink, use 2–3 tablespoons.
- Smoked or charred mangoes give the drink a subtle smoky flavor. If you prefer, you can boil or steam peeled and deseeded mangoes instead.
- Adjust the sugar and salt according to the sourness of the mangoes. Make sure to use very sour mangoes.
- The drink’s color will vary based on the mangoes and added ingredients like mint and cumin.
- For a chunkier drink, mash the ingredients by hand instead of blending.
Expert Tips
- For a richer smoky flavor, try grilling the mangoes before blending. Be sure to let them cool before processing.
- Add a pinch of black salt or chaat masala for an extra layer of flavor.
- Garnish with fresh mint leaves, a lime wedge, or a sprinkle of chili powder for a beautiful presentation.
Storage Instructions
- Store leftover mango drink in an airtight container in the refrigerator for up to 3 days.
- Give it a good stir before serving as some separation may occur.
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Recipe Nutrition
Calories: 314kcalCarbohydrates: 75gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2924mgPotassium: 676mgFiber: 6gSugar: 68gVitamin A: 3507IUVitamin C: 114mgCalcium: 115mgIron: 6mg
Donna George
Articles: 29
6 Comments
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This looks so inviting! Thank you.
This is perfect! Can’t wait to taste it.
What a delicious idea! Thanks for sharing.
my favorite, drooling
This sounds divine….!!!
Omg this looks so Yumm.