Aam Pora Shorbot | How to make Aam Pora Shorbot

By Trisha Rudra  |  1st Jun 2016  |  
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  • Aam Pora Shorbot, How to make Aam Pora Shorbot
Aam Pora Shorbotby Trisha Rudra
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About Aam Pora Shorbot Recipe

Come summer and you will find almost every Bengali household will presenting this staple drink – Aam Pora Shorbot is a flavourful, tangy and sweet drink made from raw mangoes, and are perfect for gulping down to beat the summer heat! Similar to the famous ‘Aam Panna’, this is a classic Bengali drink that used to be made by the family matriarch; raw mangoes were fire roasted, their skins peeled and the pulp collected to be churned into a cool summer drink.

The delicious and mouthwatering Aam Pora Shorbot is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Aam Pora Shorbot is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Aam Pora Shorbot. Trisha Rudra shared this Aam Pora Shorbot recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Aam Pora Shorbot. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Aam Pora Shorbot recipe at your home and surprise your family and friends.

Aam Pora Shorbot

Ingredients to make Aam Pora Shorbot

  • Raw Mangoes (any variety, but preferably somewhat sweet) – 2 large, or 4 small
  • sugar – 1/2 cup (or as per preference, depending on sourness of mangoes. These were extremely sour)
  • Black salt/Kaala namak – 1/2 tsp
  • Bhaja moshla – 1/2 tsp (this is dry roasted cumin and red chili powder)
  • Ice cubes or crushed ice
  • water – 1/2 to 1 cup

How to make Aam Pora Shorbot

  1. Using tongs, or a poker/skewer, roast the mangoes on the fire, until the skin is black and charred and the inside is soft. (Larger mangoes might take up to 7 minutes or more, mine took me 3 minutes for each mango).
  2. Once cooled, peel the skin and squeeze out the pulp of the mango, discarding the stone.
  3. Collect the pulp into a mixie jar, add sugar, black salt and a pinch of the bhaja moshla, as well as some crushed ice (optional).
  4. Churn well until combined, then add water, little by little, keeping thickness as per your preference, and churn until a smooth sherbet is formed.
  5. Pour into serving glasses, chill, or serve directly with ice cubes, mint or a sprinkle of bhaja moshla.

My Tip:

The beauty of this drink comes from the robust mangoes. The skin has to be charred, much akin to what you do for a baingan ka bharta;, and the pulp must be soft and cooked through.

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