AAM RAS

Components

4 medium mangoes
2 tablespoons powdered sugar
1/2 teaspoon green cardamom powder
1/4 teaspoon nutmeg powder
Puris for serving

Method

1. Roll the mangoes on the worktop and press to loosen up the flesh inside.
2. Remove the eye of each mango, capture out the pulp in a bowl and dispose of the skin and the seed.
3. Add powdered sugar, cardamom powder and nutmeg powder to the mango pulp and blend till smooth.
4. Serve with hot puris.

MANGO ICED TEA

Active ingredients

1 1/2 tablespoons concentrated mango powder
1 big ripe mango, peeled and carefully chopped
4 teaspoons tea powder
2-3 tablespoons castor sugar
1/2 teaspoon cinnamon powder
Ice cubes as needed
2 lemons, thinly sliced

Technique

1. Heat 4 cups water in a deep non-stick pan. Add tea powder and castor sugar, mix well and let the tea brew.
2. Strain the tea in a glass container. Add some water, mango powder and cinnamon powder and blend well.
3. Put some sliced mangoes into individual mason containers. Add some ice, 2-3 lemon pieces and pour the tea mixture. Add some more sliced mangoes.
4. Garnish with a lemon slice and serve cooled.

MANGO JUICE

Components

2 ripe mangoes, peeled and chopped
1 raw mango, peeled and sliced
1/2 cup sugar

Approach

1. Heat a nonstick pan, sugarcoat, 1 cup water and cook up until the sugar is liquified
2. In a pressure cooker, include ripe mangoes, raw mangoes, 2 cups water and blend well. Cover and pressure cook up until 4-5 whistles. Release the pressure and open the cover.
3. Blend the mix utilizing a hand blender till smooth.
4. Add sugar syrup and blend well, add 2 cups chilled water and blend well.
5. Serve chilled.

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