(Green Mango Cooler)
This recipe was featured in: the green side of mango
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Makes 6 tall (12 oz.) glasses or 12 small (8 oz.) glasses
The Concentrate
2 large or 3 medium green mangoes
water, for cooking
1 cup jaggery or sugar
½ tsp salt
10-12 green cardamom pods, seeds removed and grinded
5-6 saffron strands
To prepare the concentrate, place the green mangoes in a pressure cooker and add water to immerse them completely in it. Bring the cooker to a full pressure, letting it whistle 3 times and then turn the heat off. Alternatively, place the green mangoes in a pot of water and bring it to a boil. Continue boiling over medium heat for 15-20 mins, till the skin of the manoes wrinkles and turns from bright green to moss green. Turn the heat off and try holding the mangoes, one by one, with a pair of tongs and try to give it a little squeeze. If it is still tough, it needs to cook for more time.
After the mangoes have cooled down, peel the skin off and squeeze the flesh out as much as possible, discarding the seed.
Purée the mangoes into pulp in a blender or food processor and transfer it into a saucepan. Add jaggery or sugar to the mango pulp along with the salt, ground cardamom seeds and saffron strands. Simmer for another 10-15 mins till the jaggery dissolves, stirring occassionally.
Remove from heat, cool completely and refrigerate the concentrate in an air tight container.
When ready to serve, add ¼ cup of the concentrate to a tall glass and top it up with ice cold water. Add ice cubes if you like and serve. Add more concentrate if necessary
