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Aam Pora Shorbot – Smoky Spiced Raw Mango Cooler

Posted By: Pooja Gupta

Love mangoes? Mangoes are delicious in any form; raw, ripe, dried, etc. It is known as the king of fruits for a reason!

Cultivated for over 6000 years, the mango comes in over 50 varieties, ranging in colour from greenish, yellowish, to reddish, often tinged with purple, pink, orange-yellow or red.

Mango is rich in vitamins A and C, calcium, iron and 82% of magnesium, which is important for the extraction of wastes in the body.

Summer calls for foods and drinks that cool our bodies. Raw mangoes are perfect to protect you from sun strokes and extreme heat.

The Bengali Aam Pora Shorbot makes use of charred/smoked mangoes. The end result is a heavenly tasting raw mango drink with subtle notes of smoky flavour. A chilled glass of this yummy drink is a boost to an otherwise boring day.

This lip-smacking aam pora shorbot - smoky spiced raw mango cooler is perfect for the season of mangoes.

Mango | Smoky Spiced Raw Mango Cooler | Aam Pora Shorbot
Mango | Smoky Spiced Raw Mango Cooler | Aam Pora Shorbot
Prep Time
15 Mins
Cook Time
Total Time
15 Mins

Recipe By: Donna George

Recipe Type: Drink

Serves: Drink

  • Raw mangoes (green round mangoes & sour variety) - 6

    Sugar or jaggery - ½ cup

    Roasted cumin powder - 3tbsp

    Black salt (kala namak) - 2½ tsp

    Mint leaves - 1small bunch with no stalks + for garnishing

    Chilled water

    Ice cubes - a few (optional)

Red Rice Kanda Poha
How to Prepare
  • Preparation Of Aam Pora Shorbot Pulp [Sweet Version]

    1. Wash the raw mangoes and wipe them.

    2. Roast the mangoes on direct flame on low-to-medium heat until the outer skin is charred and black. The flesh/pulp has to become soft and fully cooked.

    3. Cool the mangoes 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 sugar or jaggery 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 an air-tight bottle in the refrigerator for a week.

    Preparation Of Aam Pora Shorbot Pulp [Savory Version]

    1. To prepare the savory version of the aam pora shorbot, omit/avoid the use of sugar mentioned in the recipe.

    Preparation Of The Drink

    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.

    3. Add a few tablespoons of the prepared aam pora shorbot pulp.

    4. Using a balloon whisk, continuously whisk together the pulp and chilled water till it is blended well.

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

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

    7. Serve chilled.

  • 1. You can adjust the thickness of the drink as per your preference. If you like it thick, add 5 to 6 tablespoons or more of concentrated mixture/pulp per glass. If you like it thin, take about 2 to 3 tablespoons of concentrated mixture/pulp per glass.
  • 2. The recipe makes use of smoked/charred mangoes. This lends anice subtle smoky flavour to the drink. But if you don’t like the smoky flavour, simply boil/steam the peeled and de-seeded mangoes instead.
  • 3. The quantity of sugar and salt depends upon the sourness of the mangoes, so it adjust accordingly.
  • 4. Make sure the mangoes you use are very sour. The colour of the drink depends on the colour of the mangoes and addition of the ingredients like mint [pudina] and cumin [jeera].
  • 5. If you like your drink with a few chunks of mango pulp in it; do not grind the mango mixture in a blender. Instead, simply mash all the ingredients with your hands into a coarse pulp.
Nutritional Information
  • servingSize: - 1 Glass
  • Calories - 179.1 cal
  • Fats - 0.5 g
  • Proteins - 0.5 g
  • Carbohydrates - 45.7 g
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Read more about: mango
Story first published: Friday, August 4, 2017, 15:17 [IST]
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