Mango & Mint Drink


  • 500g raw mangoes
  • 3 tablespoons fennel seeds
  • 1 cup water
  • 1 teaspoon basil seeds/sabja
  • ½ cup water
  • 1 cup fresh mint leaves
  • 3 cups (600g) sugar
  • 1½ cups water
  • 1 teaspoon black pepper powder
  • 1 tablespoon chaat masala
  • 1 teaspoon salt
  • 3 tablespoons black salt
  • 3 tablespoons roasted cumin powder
  • Few drops of green colour (optional)
For garnishing
  • 1 tablespoon lemon juice
  • 1 tablespoon salt
  • 1 teaspoon red chilli powder

Note– Please read the recipe notes at the end.

Main Equipment Used

Steps In Making

  1. Soak a teaspoon sabja seeds in ½ cup water for 10 minutes, it will swell up and double in size.
  2. To prepare the drink, peel the raw mangoes and roughly chop them into small pieces.
  3. In a pan add the chopped mangoes, fennel seeds and water. Now cover it with a lid and cook for 5-6 minutes or until the mangoes become soft and mushy. Once done let them cool down completely.
  4. Add the cooked raw mangoes and fresh mint leaves in a mixer grinder and grind them until smooth. Add very little water if needed.
  5. Now with the help of a strainer, strain the mixture.
  6. To prepare the sugar syrup in a pan add sugar and water and cook till the sugar dissolves completely. Now let it boil for 4-5 minutes.
  7. Further, add the mango pulp we prepared and cook for another 5-6 minutes. It will start to thicken.
  8. Now add chaat masala, salt, black salt, black pepper powder and cumin powder. Let it simmer for another couple of minutes.
  9. Lastly, add the green colour, but this is completely optional.
  10. The mango and mint concentrate is ready. Let it cool down completely and then store it in an airtight bottle in the refrigerator for up to 3 months.
  11. To prepare the drink, take a wide-mouth bowl and add lemon juice to it. In the other bowl add the salt and red chilli powder and mix well.
  12. Now take a serving glass and dip the rim in the lemon juice bowl, now dip it again in the salt and red chilli powder mixture. The serving glass is ready.
  13. Now add 4 tablespoons of the mango mint concentrate, soaked sabja seeds, chilled water and ice. Mix well and serve immediately.

Recipe Notes

  • You can skip the sabja seeds if you don’t like them.
  • Do not overcook the concentrate as it will thicken in the refrigerator too.
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