I am Venezuelan and we make mango juice from boiled unripe mangoes , except we don’t add any spices and we strained the pulp. We also have something like jaggery but it’s called papelon which is a little harder and darker and we have panela which is softer and lighter in color like the jaggery. They used to be the only sweeteners people used before refined sugar.
What a lovely video! Thank you so much! My daughter had heat stroke several times as a child - genetic problem, not because I left her out in the sun! She's grown now, but I will be sure to share this with her!
We're coming in to mango season here in Gambia. There are so many varieties there are always some unripe ones as they come in across the summer. I'm looking forward to try this as it's been exceptionally hot this year.
I was in SriLanka in November , it is such a beautiful Island and your food is awesome. Although so many times I could feel the smoke come out of my ears :)
Crushing spices in a mortar and pestle is good for taste and texture but for the roasted/ boiled mango , a quick churn in the grinder jar helps a lot. I make large quantities every summer and store some bottles in the freezer. For daily afternoon consumption, I keep one bottle in the refrigerator and prepare it with cool water. A twist for a cocktail is to add a finely crushed green chilli and about half a teaspoon of crushed cumin to the quantity required for about six tablespoons of pulp. Adds a kick 😂
Thank you so much for the way to prepare this delicious drink.!!!! I am a slave to Alphonso mangoes. I simply adore them.!!!! In Mexico, they have another version, called Petacones, which is also addicting. I wonder where they got their name from, since it sounds portuguese. I adore your Indian food, very similar to our own food, which is Bolivian. Incredible huh??? Cheers.!!!!!
