Aam Pana or Aam-Pora Sharbat + Charred mango margarita recipe—Bengali summer cooler

raw mango

🥗Healthier: ripe mango

💰Cheaper: tamarind

Ripe mango offers sweetness, while tamarind provides a tangy flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener, while jaggery is often more affordable.

black salt

🥗Healthier: regular salt

💰Cheaper: table salt

Regular salt can substitute for black salt, though flavor will differ.

mint leaves

🥗Healthier: basil leaves

💰Cheaper: dried mint

Basil adds a unique flavor, and dried mint is often more accessible.

Char the green mango until the skin is burnt and the flesh pulls away from the skin.

Cool the charred mango, then peel and remove the pit.

Blend the mango pulp with sugar, regular salt, and green chili until smooth.

Add water gradually to achieve desired consistency, blending well.

Stir in lemon juice and chopped mint leaves.

Chill the mixture in the refrigerator for at least 30 minutes before serving.

Serve over ice in glasses, garnished with mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary