Aam pora shorbot (roasted raw mango drink)
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A smoky, sweet-sour summer drink of raw mangoes roasted in embers, mixed with sugar, roasted cumin and black salt.
Region: West BengalOccasion: Summer (April–June)Time: 30 minServes: 4Vegan
Ingredients
- 2 medium raw green mangoes
- 4 tbsp sugar or jaggery
- 1 tsp roasted cumin powder
- ½ tsp black salt and a pinch of salt
- A few mint leaves
- 4 cups cold water and ice
Method
- Roast the mangoes directly over a flame or in hot ash, turning, until the skin is black and the fruit is soft.
- Cool them, peel off the burnt skin and scrape the pulp off the seed.
- Blend the pulp with sugar, cumin powder, black salt, salt, mint and a little water.
- Add the rest of the cold water, stir and strain if you like.
- Serve chilled with ice.
History
In Bengali villages, raw mangoes were traditionally roasted in the ashes of the clay oven after cooking.
Significance
Aam pora shorbot is believed to protect against heat stroke in the hot months before the monsoon.