Save to your scrapbook
Mango Crush
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Mango Crush
A very Bengali drink. In India, this is made on the streets with unripe green mangoes. These are first barbecued until blackened all over, which softens the flesh and gives them a smoky flavour. The blackened skin is peeled off and the softened flesh puréed with lime juice. But a ripe mango is so soft that this process is not necessary.
- Preparation time: 10 minutes
-
Total time:
10 minutes
Serves: 1
Ingredients
- 1 ripe mango, well chilled
- Juice of 1 lime
- 150ml water, well chilled
- ½ x 20g pack mint, leaves only, finely chopped
- Pinch of salt
Method
- Cut the 'cheeks' off the mango and scoop out the flesh. Slice off the remaining flesh from the mango stone, discarding the skin. Put all the flesh in a blender with the lime juice and blitz to a smooth purée.
- Add water to thin the mixture down to a pourable consistency (approximately 150ml). Add the mint and a pinch of salt, stir, and serve in a chilled glass.
Comments
This recipe was first published in Sun Aug 01 01:00:00 BST 2004.
Average user rating