Name: Aam Pora Shorbot recipe by Trisha Rudra at BetterButter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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).
Once cooled, peel the skin and squeeze out the pulp of the mango, discarding the stone.
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).
Churn well until combined, then add water, little by little, keeping thickness as per your preference, and churn until a smooth sherbet is formed.
Pour into serving glasses, chill, or serve directly with ice cubes, mint or a sprinkle of bhaja moshla.

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