1

To begin making the Aam Pora Shorbot recipe, we will firstly prepare the pulp for Aam Pora Shorbot.

2

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. 

3

Cool them by covering them with a damp cloth or kitchen towel.

4

Peel and discard the charred skin of the mangoes. Separate the pulp discarding the stone.

5

Into a blender, add the extracted pulp, mint leaves, black salt and roasted cumin powder. 

6

Grind the ingredients till smooth. 

7

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 version

1

To prepare this drink, we need a big steel or glass mixing bowl/ pot and a balloon whisk.

2

Into the mixing bowl, add enough chilled water. Add a few tablespoons of the prepared Aam Pora Shorbot Pulp along with jaggery. 

3

Using a balloon whisk, continuously whisk together the pulp and chilled water till the ingredients have blended well.

4

Do a taste test and add more pulp if necessary. Remember to whisk the contents well.

5

Pour into individual serving glasses or mason jars. Garnish with fresh mint leaves and ice cubes. Serve chilled. 

To make the savoury version

1

Without the use of jaggery, whisk Aam Pora Shorbot pulp with chilled water along with a little bit of black salt for taste. 

2

Serve Aam Pora Shorbot to your guests along with some evening snacks like Raw Banana Chivda and Dal Vada with Oats and Vegetable.