Indian Mango Cooler
Fresh mango is simmered into a fragrant concentrate with saffron and cardamom, ready to stir into cold water for a bright, spiced cooler.
Prep 10 min · Cook 40 min · Total 1 hr 40 min · Makes about 2 1/2 cups concentrate (20 drinks)
Ingredients
- 2 large mangoes
- 4 cups boiling water
- 1 cup sugar
- 1 teaspoon saffron threads
- 1 teaspoon green cardamom powder
Directions
- Put the mangoes and water in a medium pot. Bring them to a gentle simmer and cook until pressing a spoon into the mango leaves an indentation, about 30 minutes. Lift the mangoes out of the pot and let them cool.
- Peel away the skin, discard the seed, and mash the mango flesh in a heavy based saucepan. Set the pan over medium heat and cook the pulp, stirring as it warms, about 5 minutes.
- Stir in the sugar, saffron, and cardamom, and continue cooking until the sugar is fully dissolved, about 5 minutes more. Taste the mixture and add extra sugar if it needs it. Take the pan off the heat and let the mixture cool.
- Spoon the cooled concentrate into a sealed container and refrigerate it until you are ready to use it. To serve, add 2 tablespoons of the mixture to a glass, then fill with ice cold water. If you like, finish with a pinch of toasted ground cumin, salt, or finely shredded mint leaves, and stir well.