½ cup mint leaves (1 or 2 bunches depending on size)
6 tablespoons sugar
1 litre cold water
1 cup ice
Instructions
Preheat the oven to 350F/ 180C.
Place the green mangoes on a baking sheet and into the oven.
Roast the mangoes for 15 minutes and then turn them over and cook for another 15 to 20 minutes or until a dull green colour and fully soft when touched. Remove from the oven and cool to the touch.
Alternatively, place the green mangoes in a pot and cover with water. Bring to a boil and simmer for 15-20 minutes or until the mangoes are fully soft when touched. Using a large spoon or tongs remove from water to a plate and let cool.
Cut the mangoes in half and use a spoon to scoop out all of the flesh off the skin and the pit.
Place the flesh in a blender along with the rest of the other ingredients. Blend for 1 to 2 minutes depending on how well your machine blends.
Use a spoon to check to see if the mix is fibrous or not. If it is still somewhat fibrous pass it through a fine mesh strainer that has been placed over a larger bowl.
Pour into a pitcher and chill in the fridge. Keeps for several days refrigerated.
Notes
Half Recipe 1 ¼ cup cooked, pureed green mango pulp ¼ cup mint leaves 3 tablespoons water 2 cups cold water ½ cup ice
Recipe by at https://aglobalkitchen.com/2014/05/20/green-mango-mint-cooler-aka-aam-panna/