Instructions

1. 1
   Cut mangoes into 3 slices each—2 from either side of the seed and 1 with the seed in it.
2. 2
   Pressure cook mangoes with one small cup of water. Turn off heat as soon as the pressure cooker whistles once.
3. 3
   Open cooker after 5–7 minutes and leave to cool.
4. 4
   Grind sugar and roasted cumin seeds using a food processor. If using chilli, grind that too.
5. 5
   Mince mint leaves in a food processor.
6. 6
   When cool, squeeze pulp of mangoes into a blender using hands. Discard skin and seeds.
7. 7
   Purée mango pulp until smooth.
8. 8
   Add ground sugar, rock salt, roasted cumin seeds, chilli powder, and minced mint leaves. Blend well.
9. 9
   Store in clean plastic or glass bottle. Refrigerate.
10. 10
    To serve, add 4–5 teaspoons of the mango mixture to a glass of water. Enjoy!