Roast 1 raw mango directly over a gas flame, turning often, until the skin blackens and the flesh turns soft, about 10 minutes.
Peel it, scrape the pulp into a jug and mash with 3 tsp sugar.
Stir in 0.5 tsp roasted cumin powder, 0.25 tsp black salt and 250 ml cold water.
Add 6 mint leaves and 1 thinly sliced green chilli, then pour over ice.
Bengali comfort for sweltering days; luchi and aloo dum go well alongside.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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