Mangoes, the king of fruits makes the summer bearable. The golden color of the ripen skin makes my mouth watery. I love remember eating raw mangoes with a salt and chilli powder sprinkled over them. How yummy….I can’t think of a better way to eat mangoes. Who could forget the kili mooku magoes sold in the beaches? Sundal and these mangoes still rule the beaches.
I came across this drink in an informal get together hosted my by friend Hema during last summer season. She served it as an appetizer and later came to know that it helps in digestion when I rang her up for the recipe. I was sold to the taste. It was absolutely refreshing and a good thirst quencher. Try this in an empty stomach when u go on a liquid diet as it is a good cleanser.
Mango Jal Jeera
serves : 4What u need:
Raw mango – ½ cup
Coriander leaves – ½ cup
Mint leaves (Pudhina) – ½ cup
Green chillies, chopped – 1-2
Cumin powder, roasted – ½ tsp
Black salt – ½ tsp (optional)
Sugar – 1 tbsp
Salt – to taste.
Crushed ice
What to do:
Peel and roughly hop the mangoes. Clean the coriander and mint leaves and chop them roughly. In a blender using little water grind all the ingredients to a fine smooth paste. Transfer this mixture to a big vessel and add four glasses of water to this mixture and keep it aside for at least 30 minutes. Pour this over crushed ice and serve immediately in tall glasses.
Though the black salt is optional I can promise u that this adds a great taste to the jal jeera itself. What better way to celebrate May without paying tribute to the king of fruits, Mango?
This recipe is finding its way to arundati’s May Mango Madness. WYF hosted by easy crafts and to Mythreyee's Sweet Series.