With the scorching summer in full swing, we can all use a tall, cold glass of something refreshing. Unripe mangoes, or kairi, have always been a popular part of the sub-continental diet.This raw fruit is said to possess cooling properties and a sherbet made from it is ideal for the long, hot summer months.
The tart, crisp kairi is rich in vitamins A and C and in essential minerals like calcium and magnesium. A drink made from unripe mangoes minimizes the effects of intense heat and reduces the risk of dehydration by replenishing the body with essential minerals which are lost through perspiration.
Here’s an old family recipe for this delicious and cooling mango sherbet.
Unripe mangoes 1 kg (be sure to choose raw, hard mangoes)
Sugar one and half cups
- Place the unripe mangoes in the oven on high heat and roast until the flesh is soft.
2. Remove the fruit from the oven and scoop out the softened flesh.
3. Blend the cooked mango flesh with sugar and water in a blender.
4. Pour the prepared mango pulp into a glass and add some more water and stir until well mixed. Garnish with mint leaves and serve.
Pour the remaining mixture into a bottle, preferably glass, and store in the fridge. It will keep well for up to a week at least.
To store this sherbet for a longer time, cook the blended mango and sugar mixture in a saucepan for about 20 minutes. This increases its shelf life.