Green Mango Different Direction

Green mango tastes very different from the ripe fruit in a smoothie: sharper, less sweet, and especially good with roasted cumin. Cooking it first gives the drink a smooth, rounded base. Mint adds fragrance, while a tiny pinch of salt brings out the savory side. Taste before deciding on the optional sugar, since mangoes vary considerably in sourness. This takes a little preparation, but the result has a character that ordinary mango juice simply doesn't provide.

Ingredients

• 1/2 cup Unripe green mango flesh, peeled and chopped
• 8 oz Water
• 1/8 tsp Ground roasted cumin
• 1 tsp Sugar (optional)
• 4 leaf Mint leaves
• 0 tsp Fine salt (optional)

Make it

1. Simmer the mango with half the water in a small covered pan for 15–20 minutes until completely soft; add a splash of water if needed.
2. Cool enough to handle safely, then mash or blend with the cooking liquid, cumin, optional sugar and salt. Do not seal hot liquid in a blender.
3. Stir in the remaining water and mint. Refrigerate for about 30 minutes, then strain if desired and serve cold.

Benefits

Mango and cumin · refreshing fluids

There’s 8 oz of water behind the mango, cumin, and mint in this recipe: everyday hydration with a full tropical fruit flavor, rather than another plain glass.

Mint · a flavor worth noticing

Using mint beside mango and cumin gives the glass a fresh, cooling aroma, creating its own flavor without needing carbonation or an alcoholic pour.