1kg green, unripe mangoes
700g sugar
20g black salt
1tsp cumin seeds
1tsp black pepper (ground)
A handful of fresh mint leaves
For Serving:
Additional table salt to taste
Small ice cubes or crushed ice

Method:

• Wash mangoes and cut off the tops, stalk ends of each mango, removing a small portion of skin (about 1cm circle) along with the stalk.
• This removes the sticky sap that may sometimes cause irritation of the skin.
• Place mangoes and one cup water in a pan, bring to boil and simmer until soft.
• You can cook mangoes in a pressure cooker, 1 whistle or 3-4 minutes, under full pressure is enough.
• Allow the pressure cooker to cool.
• Take the cooled mangoes out of water and peel the skins off.
• Squeeze one mango at a time in your palm and collect the pulp and juice in a bowl.
• Discard the skins and stones.
• Place this pulp, with all other ingredients, in a blender and puree.
• Fill in sterilised bottles and store.
• You can also store portions in a freezer.
• To serve, dilute with cold water, add salt and pour on crushed ice placed in tall glasses.
• You can garnish with fresh mint leaves.