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Aam Pora Shorbot
- Duration: 20 minutes
- Serves: 4 people
To experience that authentic aam pora sharbot, use only firm mangoes with creamy white flesh and matured seeds.
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The word pora in Bengali means to char or burn the skin of a vegetable or fruit on an open flame, just like in banigan bharta.
- Water (4 1/2 cups)
- Firm, fleshy raw mangoes (kairi) (2–3, large size)
- Sugar (1/2 cup)
- Black salt (kala namak) (1/2 tsp)
- Cumin seeds (jeera), roasted and powdered (1 tbsp)
- Mint (pudina), for garnishing (10–12 leaves)
- Pierce the skin of the mangoes with a knife and roast them on an open flame.
- Cook until the skin is charred and the pulp has softened.
- Gently peel the skin off the mango and squeeze the pulp.
- Add the pulp to the blender along with sugar and half-cup water and grind to a fine paste.
- Mix 4 cups of water with the blended purée and add black salt and cumin powder.
- Pour the mix into glasses, top off with ice cubes and finally garnish with mint leaves.
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