Mango Fizz, say welcome to summer....

                                                         Mango and Mango Fizz

Mango is the king of fruits. It is a stony and juicy fruits. Originally it is habitat of south Asia but it spread all over world. It is national fruit of India, Pakistan and Philippines and the national tree of Bangladesh.  It is big and deep rooted tree.

Mango can be used raw and ripe in cooking. Both way of treatment of the fruits are equally very tasty. The firm and green mango can be used as pickle, chutney, drink and salad. It is used in dal, samber and other dishes for a tangy taste. It is also used as desserts.

The best of consume ripe mangoes is fresh. But it can also be used as drink, chutney, side dish and desserts.

Mangoes are the integral part of many cuisines. In Indian, Pakistani, Thai, Indonesian, Philippines, and Central American cuisine it is used. They make different delicacies from raw as well as ripe fruits.

A drink from raw mango is very tasty and healthy too. It helps to deal with scorching heat of the sun. it is called as aam panna. Here I will give a twist to the drink from raw mangoes. It will give sourness of mangoes, sweetness of sugar and goodness of zeera along with goodness and aroma of mint mixed with soda. It will be a good substitute of  the cold drinks in this season. One can prepare beforehand and serve when guests come to house. Jhat pat and easy drink for your guest. Easy and handy for you and healthy and tasty for your guest.

Mango Fizz.

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Raw mango (big size)- 2

Sugar- 10 to 12 tbsp ( as per your taste, the sweetness u need)

Roasted zeera powder- 2 tbsp

Salt- as per your taste

Black salt- as per your taste

Mint leaves- 3 to 4

 Soda- 300 ml

Soak the mangoes in water and clean properly. Peel and deseed the mangoes.

 Cut in small cubes. Pressure cooks the mangoes with salt. After 1 whistle in high and 2 in low switch off the gas and let it release  the pressure.

 Give a proper blend to the pulp. In pan pour the pulp and keep on the gas. Cook the pulp in low heat stirring continuously up to thick.

 Now add sugar and black salt to the pulp and cook again. When the pulp separates from side add freshly roasted zeera powder, switch off the gas. Let it cool down. 

This mixture can be stored in fridge for 2 weeks.

In a glass first put the mint leaves, crush it a bit. Then add 2 to 3 tbsp of above mixture. Then add half glass of soda. Mix properly. Then full the glass with soda. Add ice cubes and decorate with mint leaves.