Did you know?…
…that cooking raw mango in hot ashes and mixing the pith with sugar and water, is an effective remedy for heat exhaustion and heat stroke? And eating raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. So in short, whether you consume raw mango with salt or sugar, it helps you combat the heat. I tried the sweet version to start with, and cooked the mango in the microwave since we don’t do hot ashes in our modern kitchens. The Sharbat turned out refreshingly nice and I have a big jug-full tucked away in my refrigerator, to attack when I get home from work every evening.
- Raw Mango – 1 no, large-sized (I used the Thothapuri variety)
- Jaggery – to taste
- Elaichi powder – 1/4 tsp
- Salt – a pinch
- Chilled Water – as required
- Saffron (optional) – a few strands
Note: This proportion makes about 10-12 glasses of Sharbat.
- Peel the skin off the mango and cut the pulp into chunks.
- Microwave on high for about 10 minutes (time may vary with each microwave), with adequate water, till softly cooked.
- Once done, allow to cool and mash to get a smooth pulp. You could even give it a whirr in the mixer if it makes it easier for you.
- In the meanwhile, soak the jaggery in some water and allow to dissolve completely.
- To the raw-mango pulp, add the jaggery water, elaichi powder, and salt. Stir well to incorporate.
- Now, add adequate chilled water to the mixture and stir well.
- Add a few saffron strands to lend a rich colour to the sharbat.
- Refrigerate and serve chilled for a refreshing and healthy drink.