One fresh-made Indian green-mango cooler, gently cooked then blended with mint, toasted cumin, cardamom and a little salt; no stored syrup concentrate.
60 gMango
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1 gMint
1 cupWater
20 gSugar
0.2 gCumin
0.1 gCardamom
To tasteSalt
Warm a very small dry saucepan over low heat. Add all the ground cumin and stir for 20-30 seconds, just until fragrant, without darkening or burning. Tip every bit into a small bowl. Put all the diced peeled green mango in the same pan with 180 ml water; keep the remaining 40 ml chilled. Cover and simmer gently for 15-20 minutes until the mango is soft enough to mash. Retain all the fruit and cooking liquid.
Remove from the heat, stir in all the sugar until dissolved and cool for 15 minutes. Pour all the fruit and liquid into a narrow jug. Add the reserved cold water, toasted ground cumin, all the cardamom and fresh mint, and a tiny pinch of salt.
Blend with an immersion blender until smooth, keeping all the pulp; do not strain. Cover and refrigerate for 30 minutes until cold. Stir and pour the entire lightly spiced, sweet-tart drink into one glass as one portion. This fresh drink is not a long-keeping concentrate; no yogurt, milk, extra fruit, ice or garnishes are included.