Roasted Pineapple and Raw Mango Cooler

Aam pora sorbot

Or Roasted pineapple and Raw mango Sarbat as we could call it in India. I was introduced to this concoction at Aheli where I had dinner with IIM C recruitment team. A sip of it and it seemed like spring – early summer brought to us in a glass. Light tangy notes of roasted raw mango, hint of cumin and black salt and smoky sweetness of jaggery.

This drink brought out our inner culinary expertise. We dissected its ingredients and discussed how it is different from Aam panhaa which is made from steamed raw mangoes v/s this being made from roasted raw mangoes. This went on for sometime till the meal was served. Good times!

Last weekend, I bought raw mangoes as they are in season. Varun took a fancy to the plume and knobby body of a whole pineapple and in it went into the shopping cart. Once home, as I roasted the raw mangoes, I remembered grilled pineapple and ice-cream that most folks serve at their outdoor grill parties. I thought grilled pineapple would go perfectly in this Sarbat. And it did. Once the rest of spices were added to grilled pineapple and mango pulp, and pressed through the sieve we had a thick concoction that was light and refreshing.

Serve it as is with iced water or soda, or spiked with rum or any other liquor you want, it’s a crowd pleaser. Bottled up the concoction lasts in the fridge for weeks for a sip here or there, after work, on the weekend or at any time you need a little pick me up.

Roasted Pineapple and Raw Mango Cooler

  • 2 medium raw mangoes
  • 1/2 a ripe pineapple, peeled, cored and diced
  • 1/4 cup jaggery
  • 1/4 cup sugar
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon amchur powder
  • 1/4 teaspoon chilli powder
  • Pinch of black pepper
  • Salt to taste
  1. Roast the raw mangoes on a low flame one at a time till they are soft and charred. Let cool. Peel and discard the skin and the seed. Smash the pulp with a fork.
  2. Grill the pineapple pieces till soft and add it to the mango pulp.
  3. In a sauce pan, heat the pulp, with jaggery, sugar and rest of the spices till cooked through for a few minutes. Mix well.
  4. Pass the pulp through a sieve to remove any fibers or tough pieces.

Spike, garnish and serve or bottle up in an airtight container to enjoy later. Cheers!

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Posted on February 19, 2013, in Drinks, Food and tagged , , , , , , , , . Bookmark the permalink. 2 Comments.

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