Summer is well and truly upon us - it's a blazing 38 degrees already! And mom is here. Which is great because it means all the old, time-tested, and well-loved recipes get dusted and re made. Mom and son-in-law trudged off to the market the other day, picking up some delicious raw mangoes. One got made into a spicy Andhra-style chutney (recipe to come soon). The other two got made into this wonderful summer drink.
Makes 10-12 glasses of juice
Ingredients
2 raw mangoes
200 gms or 1 cup sugar (you will need to adjust this according to the tanginess of the mangoes)
1 tsp Salt
1/2 tsp powdered cardamom (elaichi)
A few strands of saffron (optional)
Method
Place mangoes (with skin) in a vessel (that can fit in your pressure cooker) with a little water. Pressure cook for 3 whistles (or after first whistle, reduce heat and cook for 5 minutes). Turn off heat and wait until pressure releases. If you don't have a pressure cooker, place mangoes in a pan with enough water to cover the mangoes. Once water boils, lower heat and simmer for 20 minutes with lid on.
Once the mangoes have cooled, peel them. Save the cooking water for later. In a deep vessel or container, squeeze all the pulp from the mangoes. Mash with fingers so you get a smooth pulp. Add the sugar, the cardamom powder, saffron, cooking water and extra plain water (about 6 glasses approximately). Keep tasting to get composition right - it should be a balance of tangy and sweet - add more water if needed. Serve chilled with plenty of ice.
Note: The mango pulp can be stored in an airtight container in the fridge for up to a week. To serve, mix a tbsp of pulp per glass of juice with sugar and cardamom powder. Top up with water and serve chilled.
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