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    Mango Crush

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    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.

    • Vegetarian
    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 1


    • 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


    1. 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.
    2. 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.

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