Ingredients: Mango (Raw) - sour variety, cup Sugar - or jaggery (reduce or add quantity as per taste), tablespoons Cumin powder (Jeera) - roasted, teaspoons Black Salt (Kala Namak) - adjustable, sprig Mint Leaves (Pudina) - make sure the stalks have been removed and only leaves used, water - as required, cubes - optional, Vegetarian diet
Instructions: To begin making the Aam Pora Shorbot recipe, we will firstly prepare the pulp for Aam Pora Shorbot.Wash the raw mangoes and wipe them. Roast the mangoes on a direct flame on low to medium heat until the outer skin is charred and black. This will indicate that the flesh/ pulp has to become soft and fully cooked. Cool them by covering them with a damp cloth or kitchen towel.Peel and discard the charred skin of the mangoes. Separate the pulp discarding the stone.Into a blender, add the extracted pulp, mint leaves, black salt and roasted cumin powder. Grind the ingredients till smooth. This concentrated mango mixture can be stored in a glass jar or air tight bottles, in the refrigerator for a week. Your Aam Pora Shorbot  Pulp is ready. With this you can make it either savoury or sweet. To make the sweet versionTo prepare this drink, we need a big steel or glass mixing bowl/ pot and a balloon whisk.Into the mixing bowl, add enough chilled water. Add a few tablespoons of the prepared Aam Pora Shorbot Pulp along with jaggery. Using a balloon whisk, continuously whisk together the pulp and chilled water till the ingredients have blended well.Do a taste test and add more pulp if necessary. Remember to whisk the contents well.Pour into individual serving glasses or mason jars. Garnish with fresh mint leaves and ice cubes. Serve chilled. To make the savoury versionWithout the use of jaggery, whisk Aam Pora Shorbot pulp with chilled water along with a little bit of black salt for taste. Serve Aam Pora Shorbot to your guests along with some evening snacks like Raw Banana Chivda and Dal Vada with Oats and Vegetable.