Mango sharbat is a tangy summer cooler that is best made out of raw mango. Here is a simple recipe of how to make mango sharbat at home.
For sugar syrup
- Sugar 2 tablespoons
- 2 Cup water
- Cumin seed 2tsp
- Cinnamon stick 30gm
- 1 piece lemon
For Mango sharbat
- Medium size green raw mango
- 1 Bunch mint leaf
- Ice crushed/cube as desired
- First of all, grill the whole raw mango in fire. We can easily do this by placing the mango on top of gas stove.
- Peel the outer cover of this grilled mango.
Before and after grilling/peeling
This soup is a very typical Sherpa (Tibetan call it Thukpa) soup especially popular in winter. For over 11 year , I have been living with a Sherpa family in Kathmandu. It is easy to make, quick and wonderfully warming during cold days. Tibetan traditionally use mutton, beef, or yak meat. In Tibet, yak is often used for this recipe but it might be hard to come by in many regions. So we can also use chicken. This is one of my favorite soup of all time- but only with vegetables since I’m a vegetarian. I frequently prepare this dish, and I have already used it many times when people come over for dinner. So far everyone has enjoyed it. It is very easy to make and the homemade noodles are to die for. I have made it with buff , vegetables and both types make for a great tasting soup.
Ingredients (for 5-6 people)
- 3 cups flour
- cold water
- 1 big onion, chopped
- 4 garlic, ginger (grated) chopped
- 200 gm radish roughly sliced and cut
- 200 gm carrot roughly sliced and cut
- 200 gm potato roughly cut
- 200 gm capsicum cube cut
- One piece cube soup stock
- Water as required
- Salt to taste
- Boiled 500 gm Buff (for non-vegetarian soup)
- Green chilly 3 piece finely chopped
- One bunch Coriander leaf fine chop